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Apple Pie Bites
Oregonian Foodday, by Elaine Gordon---tweaked by Susan B.
Little pies made in a muffin tin, with a tasty gluten-free crust! Susan brought these to our Fall potluck.
For the crust:
120 ml1/2 c. brown rice flour
120 ml1/2 c. almond flour or almond meal
1 ml1/4 tsp. cinnamon
30 ml2 T. brown rice syrup or other liquid sweetener (Susan used maple syrup)
30 ml2 T. unsweetened applesauce
59 ml1/4 c. ice water
For the filling:
240 ml1 c. finely diced, skin-on apple (choose a firm, sweet-tart apple such as Jonagold or Braeburn)
30 ml2 T. unsweetened applesauce
5 ml1 tsp. vanilla extract
5 ml1 tsp. brown rice syrup or other liquid sweetener (Susan used maple syrup)
1 ml1/4 tsp. cinnamon
1 ml1/4 tsp. lemon zest
15 ml1 T. lemon juice
59 ml1/4 c. crystallized ginger, minced
Preheat the oven to 375 F. Oil a 12-portion muffin tin.
For the crust: whisk together the brown rice flour, almond flour, and cinnamon in a medium bowl. Add the liquid sweetener, applesauce and water; stir to form a soft dough. Divide evenly among the wells of the muffin tin, using your fingers to press the dough so it lines the bottom and sides of each well.
For the filling: Stir together the apple, applesauce, vanilla extract, liquid sweetener, cinnamon.lemon zest and juice, and ginger in a separate medium bowl. Divide evenly among the dough-lined muffin pan wells, pressing down the filling so it is firmly packed.
Bake for 15 to 18 minutes; the edges of the tarts will be lightly browned and the filling will have settled a bit. Cool in the pan for 5 minutes, then use a fork to gently dislodge and transfer each tart to a wire rack to cool.
Serve warm or at room temperature.