Taryn Whiteaker

Taryn Whiteaker - Lifestyle and Design Blog

Baked Apple Pie Cups

Thanks For Sharing!

First things first my friends. Yesterday I spent a few hours building a brand new project gallery for DDD! Are you as excited as I am? It has every.single.project I have ever posted all in one place and you can view it any time you want! Click ‘Project Gallery’ in the menu bar or click here to view it. I also created a gallery for all of my recipes too! I am really hoping this will make it a little easier to find things around here :)

Also! I am just a wee bit excited to tell you that I am guest posting over at Lil’ Luna today! I’m sharing a brand new Halloween Treat. Hop on over and let me know if you think it is cute or scary :)

Ok now onto the recipe I have for you today! We have been so blessed with such a beautiful fall here in the Northwest. I can’t even tell you the last time we had 75 degree weather and blue skies all the way into October. We have been soaking up every ounce of sunshine before we go into hibernation for the next 9 months. But, all good things must come to an end and the past few days the cool, cloudy fall days have been settling in. I kind of like it though (can you tell I’m from Seattle?).  As we transition into staying indoors, Miss E and I are exploring new indoor activities like building forts, working on puzzles and baking. She absolutely loves to bake. Watching her sit up on the counter, her big brown eyes beaming, and a little spoon in her hand is one of my favorite sites. She helps me measure in each ingredient, mix and even helps me taste test (her favorite part). It’s the best. Really, truly, the best thing ever.

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Yesterday, I was getting Miss E up from her nap and asked, “Would you like to go downstairs and bake something?”.  She got a huge smile on her face and nodded her head, “yes”. So today, Miss E and I sharing our Baked Apple Pie Cups with all of you. Made with love and lots of messes.

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Combine the dry ingredients including flour, sugar, xanthan gum (only use if making gluten-free), into a food processor and pulse until blended.
Add the cold butter cubes and egg and pulse until the butter cubes are the size of peas and the mixture looks like coarse, dry crumbs.  Add 1 tablespoon of ice water and pulse several times. Test a piece of the dough by squeezing a small amount between your fingers. If it holds together don’t add more water.
Gather the crumbly dough into a ball and place it on a clean surface covered in flour.
Cover the dough with plastic wrap and roll the dough out until it is 1/4″ thick.
Cut the dough into 4″ circles and set aside.
Continue to roll the dough out and cut circles until all the dough has been used.
Gently fold the circles into the cupcake tin. They should be resting gently in the cup, don’t push them into the space.

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Meanwhile, core, peel and slice 2 large apples. My grandma grew up on an apple orchard and says that you should only use Golden Delicious for baking, but I used Fuji since that is what I had around (sorry, grandma!). Combine the sliced apples, cinnamon, sugar, all-spice and butter.
Place a spoonful of the mixture into each cup. Make sure to include at least a few butter cubes in each pie cup.
The apples will bake down, so it is OK if they are over flowing.
Bake for 20-30 minutes at 350 or until gently browned. (Note: different GF mixtures may brown easier, so keep an eye on them the first time you make them)
Let the pies cool and then carefully remove them from the pan. A small spatula works best.
Serve warm with whip cream!

apple pie cups, gluten-free, fall desserts, apple desserts, pie bites, egg-free

Baked Apple Pie Cups

Prep time:
Cook time:
Total time:
Serves: 14
Ingredients
  • Crust Ingredients:
  • 2 1/2 cups of flour (I use a Gluten-Free All-Purpose Flour)
  • 1/4 cup sugar
  • 1/4 teaspoon xanthan gum (only use if making gluten-free)
  • 1-2 tablespoon ice water
  • 1 1/2 tsp Egg Replacer + 2 Tbs water (or 1 egg)
  • 12 tablespoons cold, cubed butter
  • Filling:
  • 2 large apples peeled, cored and sliced into cubes
  • 1 tsp. cinnamon
  • 1/2 tsp. all-spice
  • 1/4 cup sugar
  • 1/2 cup butter cubed
Instructions
  1. Combine the dry ingredients including flour, sugar, xanthan gum (only use if making gluten-free), into a food processor and pulse until blended.
  2. Add the cold butter cubes and egg and pulse until the butter cubes are the size of peas and the mixture looks like coarse, dry crumbs. Be careful not to over process the mixture. It should be course, not smooth.
  3. Add 1 tablespoon of ice water and pulse several times.
  4. Test a piece of the dough by squeezing a small amount between your fingers. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
  5. Gather the crumbly dough into a ball and place it on a clean surface covered in flour.
  6. Cover the dough with plastic wrap and roll the dough out until it is 1/4″ thick.
  7. Cut the dough into 4″ circles and set aside.
  8. Continue to roll the dough out and cut circles until all the dough has been used.
  9. Gently fold the circles into the cupcake tin. They should be resting gently in the cup, don’t push them into the space.
  10. Meanwhile, combine the sliced apples, cinnamon, sugar and all-spice and butter.
  11. Place a spoonful of the mixture into each cup. Make sure to include at least a few butter cubes in each pie cup.
  12. The apples will bake down, so it is OK if they are over flowing.
  13. Bake for 20-30 minutes at 350 or until gently browned. (Note: different GF mixtures may brown easier, so keep an eye on them the first time you make them)
  14. Let them cool and then carefully remove them from the pan. A small spatula works best.
  15. Serve warm with whip cream!

Hope you enjoy them as much as we did. Happy fall :)

Don’t forget to come back at 5:00 pm PT SHARP to join us for Happy Hour! We would love to have you stop by and hang out for a bit :)

Linking to some of the parties here along with Today’s Creative Blog, TipJunkie, Home Stories A 2 Z, Funky Junk Interiors, The Shabby Nest, My Repurposed Life, The Shabby Creek Cottage, Thrifty Decor Chick

About 

Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.

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Comments

  6. Mariel says

    They look delicious…and, I LOVE your pictures! I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com

    Reply

  14. six sisters says

    YUM! These apple pie cups look amazing! Thanks for joining us at our Strut Your Stuff Saturday. We hope you’ll be back again with more of your great recipes! -The Six Sisters

    Reply

  15. Alisa says

    hi Taryn-
    Can you clarify how much butter goes into the filling? The recipe above says “1/2 butter, cubed”. Thanks!

    Reply

  16. lauren says

    love this shared with my page and making today, I want to make this slightly bigger, is there a way to prebake them on upside down cupcake tins, pop them out and then add cooked apples? I think I may try that way,

    Reply

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