Mini Apple Pies – Baked In A Muffin Tin

By srumbel

Ingredients

• 3/4 cup spelt, white, or ap gf flour
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup unrefined sugar
• 3 1/2 tbsp cold buttery spread (or oil, see note)
• 3/4 cup peeled, finely-diced apple
• 1 tsp arrowroot or non-gmo cornstarch
• 1 tbsp pure maple syrup, agave, or honey
• 1/2 tsp pure vanilla extract

Details

Servings 15
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Instructions

*Using oil will yield a crispier crust, while using non-hydrogenated buttery spread will yield a softer crust. Both will work fine for this recipe.

Preheat oven to 350 F. Grease a mini muffin tin. If desired, put a thin strip of parchment inside each tin (see photo). Set aside. Combine the first 6 ingredients, completely breaking up with butter until fine crumbles form. Press around 2 tsp dough firmly into the bottom of each tin. Stir together remaining ingredients in a bowl, and place a little over 1 tsp of this apple filling on top of each crust. Divide remaining crumbles—around 2 additional tsp per muffin tin—over the apples, pressing firmly down. Bake on the center rack, 14 minutes or until crust is golden and mostly set. Let cool at least 5 minutes before either pulling up the parchment strip or simply going around the sides of the pies with a knife