Delicious Miniature Apple Pies

Date: 22 Apr 2014 Author: Jacqui Categories: Food 0

phonto(11)Everything somehow looks cuter in a smaller version doesn’t it? The pastry of this gluten free apple pie is partially made with fumetto, which is finely ground polenta.  Italians use it a lot in their baking.  I have never tried grinding normal instant polenta, but it would probably be a great substitute if you do not find Fumetto in your stores.  If unavailable, you can also just use GF flour mix, i.e. 220g.


  • 70g of fumetto/fine cornmeal (finely ground polenta)
  • 150g of gluten free flour mix
  • 50g caster sugar
  • 1/2 tsp salt
  • 110g of cold butter, diced
  • 1 whole egg mixed with 1 tbsp of water
  • 2 tbsp jam


Sieve the gf flour, cornmeal and salt into a large mixing bowl.  Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.  Using a knife, stir in the liquid until the mixture clumps together. Add another tablespoon of water if the mixture is still too dry and crumbly.  Bring the dough together into a ball.  Knead lightly, on a work surface dusted with gf flour, until smooth. Wrap in clingfilm and chill in the fridge for at least 30 minutes.

Apple Filling


  • 6 to 7 large apples, eg 3 golden delicious and 3 granny smith
  • 1/4 cup sultanas
  • 1 tsp grated lemon rind
  • 3 -4 tbs caster sugar
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 1/2 tsp cinnamon powder
  • 1/2 tsp grated nutmeg
  • 1 tsp cornflour + 1 tsp water
  • 1 tbs unsalted butter


Peel, core and cut apples into thin slices. Put into a shallow saucepan.

Add water and lemon rind and cook, covered till apple pieces are tender but still holding their shape.  Add the sultanas, the sugar, salt cinnamon, nutmeg and cornflour mixture, stirring contents of pan gently till it thickens. Add butter just before removing pan from heat.  Cool before use.

Assembling the Apple Pie

Cut off a bit more than 3/4 of pastry.  Put aside the small piece to use for the butterfly cutouts. According to the size of your individual tart molds, cut off pieces from the pastry and roll out between two sheets of baking paper as it might be sticky. Line the tart molds with the pastry. Pastry must be large enough to come up the sides. Trim the edges. Brush the base with melted jam. Spoon the cooled filling gently inside the shell and place little butterflies cut out of the remaining pastry. Lightly brush them with the eggwash.  Bake at 180C until the pastry starts browning.  Leave to cool and before serving, sprinkle with icing sugar.

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