So about those apples…
This all happened so fast that I didn’t even have time to think about what I was doing until I was done. And oh boy — was I happy when I was done. I smelled those apples cooking, took one taste, and knew that they would be the perfect pie filling. But really — who eats an entire pie? Especially if you’re a girl who is gluten free and whose husband refuses to touch anything labeled as such with a ten foot pole (regardless of how delicious it may taste). Okay, I COULD eat an entire pie, but that’s besides the point. This is keeping me from eating an entire pie. But I could do it. I swear. I know because I have before — well, okay half of one. But I could have eaten the entire thing. Don’t tell anyone.
I just ruined it, didn’t I? I was telling my students yesterday that anyone can post anything on the internet and it will be there forever. I suppose now the internet will forever hold the secret that my friend and I ate an entire pie this one time. Whatever. I’m cool with that.
So anyways, I was smelling those apples, and I had to make these little pies. Because let’s face it — little miniature snacks are basically the cutest thing ever. And even though you may make them with the intention of it being portion control, portion control goes out the window once you eat one — because that one turns into two.. and well, then you may start to nibble at the third one. And by the time you’re through taking pictures you may as well not have even made them to begin with because they’re almost gone.
No? Just me then?
Moving on… the only thing was that I have never really dabbled into gluten free pie crust. So, what was a girl to do?
Find one online and make it.
Oh yes siree, that’s what I did.
But, I’d like to think it turned out well, doncha think?
The crust is simple. It’s flakey. It’s downright delicious.
Prep Time: 10 minutes
Cook Time: 20-24 minutes
Directions: Begin by preheating your oven to 375 degrees Fahrenheit and making your pie crust per the directions in the link above (or use your favorite pie crust). Using a floured flat surface, roll the pie crust out to about 1/8 inch thickness. Using a coffee mug with a diameter of 3.5 inches, cut four circles out of the dough and set aside. At this time, you will probably have to reroll the dough out. Then, using a smaller coffee mug or bowl (I used a teeny tiny mixing bowl) with a diameter of 3 inches, cut another four circles out of the dough and set aside.
Spray your muffin tin with cooking spray, and gently set the larger dough circles in the bottom of the muffin tins so the dough comes up the sides of the muffin tins as well. Then, carefully scoop some of the slow cooker cinnamon apples (about 2 tbsp. per mini pie) on top of the dough. Top your mini pies with the smaller dough circles and use a fork to pinch the two dough circles together.
Bake in a 375 degree oven for 20-24 minutes, or until the edges around the pie crusts begin to brown. Let pies cool completely before removing from the muffin pan.
*note: if you have not made the cinnamon apples, an easy fix would be to microwave a diced apple using the same ingredients I used for my slow cooker apples.
Just say it: you love me. And I love pie. It all works out.