Gluten-Free Mini Fruit Pies

Delight your taste buds with these irresistible Gluten-Free Mini Fruit Pies, a perfect treat for any occasion! Crafted with a flaky gluten-free crust made from all-purpose gluten-free flour and cold, buttery goodness, these hand-held pies are filled with a luscious, naturally sweetened fruit medley infused with honey, vanilla, and a hint of fresh lemon zest. A quick chill of the dough ensures a perfectly tender texture, while a golden egg wash finish gives these pies their signature crispness. Ideal for serving at parties, picnics, or as a grab-and-go dessert, these mini pies offer all the charm of a classic fruit pie in a perfectly portioned size. Whether you fill them with vibrant blueberries, juicy peaches, or sweet strawberries, they’re sure to be a crowd-pleaser. Enjoy a gluten-free dessert that’s as beautiful as it is delicious!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.5 teaspoon Xanthan gum
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Salt
• 8 tablespoons Unsalted butter (cold and cubed)
• 2 large Eggs
• 4 tablespoons Ice water
• 2 cups Your choice of fruit (such as blueberries, sliced strawberries, or chopped peaches)
• 3 tablespoons Honey
• 1 tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

Step 2

In a mixing bowl, whisk together the gluten-free flour, xanthan gum, sugar, and salt.

Step 3

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Beat 1 egg together with the ice water. Gradually add this mixture to the flour mixture, stirring gently until the dough comes together. If necessary, add an additional tablespoon of water.

Step 5

Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 20 minutes.

Step 6

In another mixing bowl, combine the fruit, honey, cornstarch, vanilla extract, and lemon zest. Stir until well mixed and set aside.

Step 7

On a lightly floured surface using a rolling pin, roll out the chilled dough to a thickness of about 1/8 inch.

Step 8

Using a round cutter or a cup larger than your muffin tin, cut circles from the rolled dough and gently press them into the muffin tin cups.

Step 9

Fill each dough-lined cup with the fruit mixture.

Step 10

Using the scraps of dough, cut small strips or shapes and place them over the top of each pie for decoration.

Step 11

Brush the tops of each mini pie with the egg wash.

Step 12

Bake for 20-25 minutes or until the crust is golden brown and the fruit is bubbling.

Step 13

Let the mini pies cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Step 14

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1149.2 grams (1149.2g)

Amount per serving	% Daily Value*
Calories	2518

Total Fat 110.80g	142%
Saturated Fat 63.50g	318%
Polyunsaturated Fat NaNg
Cholesterol 806mg	269%
Sodium 1437mg	62%
Total Carbohydrate 367.80g	134%
Dietary Fiber 18.60g	66%
Total Sugars 124.70g
Protein 29.40g	59%

Vitamin D 123IU	615%
Calcium 169mg	13%
Iron 6mg	33%
Potassium 646mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 4.5%

Carbs: 56.9%