Gluten Free Mini Apple Pie
These beauties came about because I had some leftover stewed apples in the freezer from a apple strudel attempt id made a few weeks back. The pastry didn't turn out well hence I never shared it. I was fed up looking at the container in the freezer and decided to give this quick and easy nut pastry from Bette Hagman's "The Gluten-Free Gourmet Cooks Comfort Foods" book I'd gotten a while back. It really is quick to make but is delicate so needs TLC. I rolled it between two sheets of wax paper and carefully cut and inverted each piece into the tin. Like all good things it was worth the effort in the end.
1 cup of ground almond
1/4 cup of icing sugar
2 tbsp. Chilled Butter
1 and a half tbsp. cream
The apples as I said I had left over but for the stewing process I used 6 apples, peeled cored and chopped and placed in a heavy based pan. To this I added 2 tbsp. off sugar, a pinch each of nutmeg and cinnamon and a tablespoon of water.
Mix well and cook over a medium heat for about five minutes, the apple will start to dissolve and become fluffy. Cook until the apple is fluffy but a few chunks are still visible. Taste and add more sugar if you think you need it. Leave it to cool then spoon into the blind baked cases
Hope your all having a wonderful week. We mailed our invites this week. I'll be sharing that soon. The time is flying by now, cant believe its only four months away. Take Care