As the mother of TWO beautiful baby girls, I'm discovering how to make "Ashley's kitchen" into "Mama's kitchen." You know, like the kind in old movies and nostalgic country songs. Mama's kitchen - where everyone gathers to enjoy good food, weekend brunches, family dinners, and make lasting memories. That is my destination, and this is my journey.
It is so cool to see all the new gluten free products that are becoming available lately. A new one I tried recently was this Pillsbury Pie Crust. It comes in a tub like butter and after a little kneading, is ready to roll out and use. It makes two crusts or 1 muffin pan full of mini crusts. Since I was short on time and had friends coming over, I decided to avoid the flour mess and just press them into the muffin tin. Amazingly, the proportions were perfect for 12 little mini pies! Using a quart of my pie filling and some gluten free flour to make a crumb topping, it made these perfect little pies. We decided not to tell Michael and see if he noticed a difference. Impressively, he said he's have never known it was gluten free. Here's how Mama makes it:
Gluten Free Mini Dutch Apple Pies
- 1 tub Pillsbury gluten free pie dough
- 1 quart apple pie filling (or about two cans of filling)
- 1 c. gluten free flour mix
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1 1/2 t. cinnamon
- 1/2 t. salt
- 6 T. chilled butter cut into chunks
1. Preheat oven to 375 degrees. Separate pie dough into 12 equal parts (or just pull a piece off as you go). Knead slightly until dough comes together. Either roll into circles or flatten with your hands and then press evenly into an ungreased muffin tin.
2. Divide filling evenly amongst the pies, leaving a little room for the crumb topping.
3. In a medium bowl, combine remaining ingredients except the butter. Using two knifes, a pastry blender, or a food processor, cut butter into the dry ingredients until pea-sized or smaller crumbs form. Sprinkle on top of the pies and bake at 375 for 25 minutes.