Tuesday, October 14, 2014

Mini Apple Crumb Pie; GF/DF/Grain Free

The only thing better than a slice of freshly baked apple pie is having a whole pie all to yourself. That said, to devour an entire full size apple pie with no one to share it with is not always the best idea. The solution is to bake a half dozen Mini Apple Crumb Pies so that you can have your own pie and still share with friends and family.These mini apple pies are grain free using coconut and almond flours to make both the crust and an absolutely delicious crumble topping. Unlike full sized pies, where the filling bakes while the pie is in the oven, this filling needs to be prepared on the stove top because there is not enough time for the apples to completely soften in the oven with the mini pies shorter baking time. Additionally, the filling can be made in advance and refrigerated allowing for less prep work to do when you are ready to bake those pies.


Mini Apple Crumb Pies




Recipe: Yields 6 Individual Mini Pies
Ingredients:
For the Crust:
  • 2 cups almond flour
  • 2 cups coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon unflavored gelatin
  • 2 tablespoons coconut palm sugar
  • 4 tablespoons coconut oil*, cold  Note: Alternatively, you can use 6 tablespoons of Earth Balance Buttery spread in the red container which is GF/DF and soy free. *Note: You may need to add a little more coconut oil if the dough appears too dry.
For the Apple Filling:
  • 1 tablespoon coconut oil or or 2 tablespoons Earth Balance
  • 5 Granny Smith apples, peeled, cored and cut into 1/4 inch thick slices NoteGranny Smith is one of the most well known apple varieties around, known for its bright green color and tart flavor. Great for baking as well!
  • Gala apples, peeled, cored and cut into 1/4 inch thick slices NoteWith a crisp bite and a mellow sweetness, the Gala complements any recipe. You can even get away with using less sugar because of its natural sweetness. The crispness helps it retain its shape throughout baking so it does not become mealy.
  • 1/4 cup coconut palm sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/2 cup coconut milk 
For the Topping:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon arrowroot flour
  • 1/2 teaspoon unflavored gelatin
  • 1/3 cup coconut palm sugar
  • 3 tablespoons coconut oil, cold or 6 tablespoons Earth Balance

Preparation:
  1. Crust: Place almond flour, coconut flour, sea salt, sugar and gelatin in the bowl of a food processor. Process to combine. Add the coconut oil and pulse with 10 quick pulses and then let the food processor run until the mixture comes together to form a dough. Pour dough onto a sheet of plastic wrap. Wrap then press the dough into a large disk. Refrigerate for at least 30 minutes.
  2. Preheat oven to 375 degrees and adjust rack to middle position. Remove plastic wrap from the dough. 
  3. Roll out the pie crust dough on a lightly floured (can use a little almond flour for this) surface until it is about 1/8-inch thick. Cut dough into 6 rounds about 1 inch larger than the size of the mini pie pan that you will be using. (I used 5 x 1 1/2 inch pans) Press dough into each pan and up the sides. Chill in the refrigerator for about 20 minutes. Place a piece of parchment on the bottom of each mini pie crust and cover with pie weights or beans. Bake for 10 minutes. Remove pie weights and parchment and bake for an additional 8 minutes or until the crust begins turning golden brown. Please note that cooking time may be less if you use smaller pie tins.
  4. Filling: Melt coconut oil in a large pot over medium heat. Add apples, coconut sugar, cinnamon and sea salt. Increase heat to medium high and cook, stirring occasionally, for about 5 minutes until apples release their moisture and sugar is melted. Pour coconut milk over the apples and continue to cook, stirring frequently until apples are soft and liquid has thickened, about 7 minutes.
  5. Topping: Place almond flour, coconut flour, arrowroot, gelatin and coconut sugar in the bowl of a food processor. Process to combine. Add coconut oil. Pulse with several one second pulses and then let the food processor run until the mixture just comes together (you want it to be a crumbly mixture). Spread crumbs onto a baking sheet lined with parchment paper. Bake for 10 minutes in a 375 degree oven. Remove from oven. Carefully remove sheet of parchment with hot crumbs to the counter and place the pie crust (still in the pie dish) on the baking sheet. Pour the apple filling into the crust and then top with hot crumbs. Place strips of foil over the edges of the crust to avoid burning. Bake for 10-15 minutes until topping is just turning golden brown. Cool for 30 minutes and serve. Serve with homemade coconut cream if desired. Enjoy!
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    This recipe was shared at: Allergy-Free Wednesdays, Hearth and Soul,

13 comments:

  1. Yum! I'm definitely going to try these. They look perfect for a cold fall day! (Found you on Motivation Monday)

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  2. Meredith, thanks so much for visiting and enjoy the mini apple pies! Have a great week!
    Best, Phyllis

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  3. I am drooling! This is perfect for Thanksgiving! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share this week! Its LIVE!

    Cindy from vegetarianmamma.com

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  4. Thanks Cindy and thanks for hosting Gluten Free Friday's! Best,
    Phyllis

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  5. Hi this sounds SOOO yummy!!! I will definitely be making this!
    I was trying to print the recipe and I noticed you do not have a "print " button to copy recipe.? How come and will you be getting one shortly?

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  6. Hi it's me again . I am trying to hard to copy and paste your recipe , but it is not allowing me to. Help .........how can I get this recipe???

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    Replies
    1. Hi Michelle; not sure why the recipe is not coping etc but try clicking on this link instead and then copying it. http://shar.es/1m9FOD Let me know if you are still having difficulty. Hope this helps, thanks for visiting and have a great day!

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    2. Also, I will be adding a print button very soon. Sorry for the inconvenience in the meantime. Thanks again for stopping by!

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    3. The print button has now been added at the bottom of each post. Thanks for bringing that to my attention.

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  7. I just love your Mini Apple Crumb Pies. Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  8. Are the ingredients and instructions for the crust correct? I ended up with a crumb crust, barely pressable and very definitely not rollable.
    The filling is great.

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  9. Did you use the Coconut Oil or the Earth Balance for the crust.? Not all coconut flours are equal so I would suggest adding more Coconut Oil to the crust mixture if yours was too dry. Additionally, what size were your mini pie pans? That might explain the cooking time as well on the crust. I used ones that were 5 inches in diameter by 1 1/2 inch deep. I am however glad you loved the filling. Best and have a great week!

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  10. Delicious gluten free apple crumb pie love it. thanks for sharing with Hearth and Soul blog hop. pinning.

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