These sweet treats are the perfect size to satisfy your sweet tooth. Perfect for lunches, road trips, long flights…or at home with a cup of coffee or tea.
Dough:
1 1/2 cups Bob’s Red Mill 1 for 1 Baking Flour
1/4 tsp xanthan gum
1/4 tsp pink Himalayan salt
1 1/2 tbsp sugar
1 egg-for pastry dough
1 stick COLD butter-cut in large chunks
5 tbsp ice water
1 egg for egg wash-whisk in separate bowl
Filling:
2 apples-peeled, cored and cut into small dices
2 tbsp sugar
1/2 tsp cinnamon
2 tsp butter
1/4 cup Manchego cheese shredded fine (optional)
Sauté apples, sugar and cinnamon in butter until slightly soft. Cool and refridgerate before making pies. This mixture must be cold or it will melt the butter in the pastry dough and the pies will melt and fall apart.
In a food processor pulse flour, xanthin gum, salt and sugar. Add butter and pulse until the butter is reduced to the size of pebbles or rough sand. In culinary jargon, this is called sabler.
Next, add the egg and pulse until just mixed.
It’s time to add the ice water one tablespoon at a time. Be sure to pulse 5 or more times after EACH tablespoon is added. It will form into a dough ball after the last tablespoon is pulsed in (you may need to pulse a few more times until becomes a dough ball)-don’t add extra water as the dough will become sticky. Remove from bowl and wrap in plastic wrap and refrigerate immediately for 15-20 minutes before rolling out.
Prepare area to roll dough. You will need rolling pin, a few tablespoons of the gluten free flour, a 3″ pastry cutter to make the disc cutouts, a sheet pan covered with parchment, a bowl with the egg wash, a pastry brush to seal edges of pies after they are stuffed with apple mixture and a fork to press sealed edges with the tines. Roll dough out to 1/8ish” and cut as many discs as you can with the pastry cutter.
Stuff each pie with 1 tsp of the COLD apple mixture and a pinch of cheese (if using) and brush egg wash around the inside of perimeter fold in half and press with fork tines to seal. Place on prepared sheet pan and brush egg wash on all pies.
Bake in preheated 375° oven for 18-20 minutes until slightly golden. Cool before serving as the filling will be hot. Can be stored in the refrigerator and rewarmed in the oven.
