Cooking and Serving: 32 minutes | 10 mini pies
Ingredients
3 firm apples (Granny Smith works great), peeled, cored and diced | 2 tablespoons (18 g) cornstarch | ½ cup (108 g) packed light brown sugar
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 10 mini pies
Ingredients
3 firm apples (Granny Smith works great), peeled, cored and diced
2 tablespoons (18 g) cornstarch
½ cup (108 g) packed light brown sugar
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1 tablespoon lukewarm water
2 ¼ cups (315 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, Replace with more Cup4Cup if that is your all
¼ teaspoon kosher salt
¾ cup (150 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
4 to 6 tablespoons (2 fluid ounces) milk, at room temperature, plus more as
Egg wash, (1 egg + 1 tablespoon milk, beaten)
1 cup (115 g) confectioners’ sugar
1 teaspoon meringue powder
3 teaspoons warm water, plus more as needed
Instructions
PREPARE THE FILLING
In a medium, heavy-bottom saucepan, place all of the filling ingredients and.
cook over medium heat, stirring occasionally, until the apples are soft and.
the mixture has thickened (about 6 minutes). Remove from the heat and allow.
to cool to room temperature.
PREPARE THE CRUST
In a large bowl, place the flour, cornstarch, salt and sugar, and whisk to.
combine well. Create a well in the center of the dry ingredients and add the.
butter, egg, vanilla and 4 tablespoons (2 fluid ounces) of the milk, and mix.
to combine. If the mixture seems dry, add more milk as necessary to bring the dough together.
Knead until smooth. Transfer the dough to a lightly floured surface and.
sprinkle very lightly with more flour.
Roll out into a rectangle about 1/4-inch thick. Cut out rounds 6 inches in.
diameter with a cake cutter or the underside of the lid of a pot. Gather and.
reroll scraps to get about 10 rounds.
FILL THE MINI PIES
With wet fingers, moisten the border of one round of dough, and place about.
1/3 cup of filling toward the center. Fold the crust in half, enclosing the.
filling, and pinch the edges closed securely.
Trim any excess crust from around the edges and slash the top of the pie with.
a sharp knife in 2 or 3 short strokes. Place on the prepared baking sheet.
Repeat with the remaining rounds of crust and filling, placing the pies about.
2 inches apart on the baking sheet. Brush each one lightly with the egg wash.
BAKE
Place the pies in the center of the preheated oven and bake until set on top.
and very lightly golden brown (about 12 minutes). The edges will brown more,.
but the tops won’t ever become dark. Remove from the oven and allow to cool.
Once the pies are cool, prepare the glaze. In a small bowl, place the.
confectioners’ sugar, meringue powder, and 3 teaspoons of the water and mix.
to combine well. It should form a thick paste.
Add more water the spoon in a thin ribbon.
Place the cooled pies on a wire rack and pour the glaze over them and spread.
it into an even layer. Allow the glaze to set before serving.
BAKE
Place the pies in the center of the preheated oven and bake until set on top.
and very lightly golden brown (about 12 minutes). The edges will brown more,.
but the tops won’t ever become dark. Remove from the oven and allow to cool.
Once the pies are cool, prepare the glaze. In a small bowl, place the.
confectioners’ sugar, meringue powder, and 3 teaspoons of the water and mix.
to combine well. It should form a thick paste.
Add more water the spoon in a thin ribbon.
Place the cooled pies on a wire rack and pour the glaze over them and spread.
it into an even layer. Allow the glaze to set before serving.