Ingredients: |
Ingredients: Filling
3 apples, peeled, cored and diced
2 Tbsp arrowroot
¼ cup light brown sugar
¼ cup sugar
½ tsp salt
½ tsp cinnamon
1 Tbsp water
Pastry
1 cup ground almonds
1¼ cup all-purpose flour blend
¼ cup arrowroot
¼ cup potato starch
1 tsp guar gum
½ tsp sorghum flour
¼ tsp salt
¼-½ cup sugar
8 Tbsp ghee
1 egg
1 tsp vanilla
2 Tbsp kefir cheese, yogurt or cream cheese
3-4 Tbsp kefir
Egg wash
1 egg + 1 Tbsp milk, beaten
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Directions: |
Directions:Preheat your oven to 190ºC/375°F and line a baking tray with parchment paper or a silicone mat. Place all of the filling ingredients in a saucepan and cook over medium heat, stir occasionally, until the apples soften and the mixture thickens. Remove from heat, cool.
Make the pastry in a bowl, whisk the dry ingredients to combine. Create a well in the centre of the dry ingredients and add the butter, egg, vanilla and kefir cheese; mix to a shaggy dough. If the pastry seems dry, add more kefir, a little at a time to bring the dough together and if the dough is too wet, knead in a little flour to get a smooth dough. Scoop the dough onto a generously floured surface. Knead for a few moments. Sprinkle the work surface and dough with a little more flour and rub a bit of flour on your rolling pin. Roll the dough to about ¼ inch thickness. Try to keep the shape uniform as this will make it easier to make the most of the dough when cutting out rounds or rectangles to get the pastry for each pie. For ease, cut the dough into squares and for a nicer look use a 4-inch round cookie cutter.
Assemble each pie as you go, brush the top side of the pastry with the egg wash. Scoop 1-3 teaspoons apple mixture in the centre of each pastry, fold in half and match the edges before pressing to seal each pie. Place on the tray, leaving a bit of space between each pie. Brush the top of each pie with egg wash, sprinkle with granulated sugar and use a sharp knife to slice a vent in the top. When the tray is full, bake in the oven for 12 minutes. The tops will not become brown and you'll have to look closely to see the slightly golden edges. The pies are done when the tops feel firm when pressed gently with a finger. Remove from the oven, cool on the tray before transferring to a wire rack or dish. These pies store really well, though they do not last long in our home. They can be frozen in an airtight container and defrosted in the refrigerator for later use. |
Personal
Notes: |
Personal
Notes: This is one of our favourite gluten-free recipes - the original recipe is called Apple Pie Minis; however, our daughter calls them Apple Handovers, hence the name of our recipe. In the autumn when apples are in abundance I make these at least once if not twice a week.
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This recipe for Apple Handovers is from