Mini Rosebud (Apple) Pies - With a Gluten Free Option

My husband doesn't have a sweet tooth (or fillings!) but is plagued by a wheat allergy. So, coming up with a Valentine dessert can be a bit of a challenge - - especially since I don't want to consume yummy dessert calories alone.

By combining rosebuds made from apple slices into a pie crust, I am able to create a beautiful dessert that we can both enjoy on Valentines Day!

Step 1: Gather Materials

For the Rosebuds...

Mandolin
6-8 Red Apples (I had 6 roma apples on hand)
Lemon Juice
Large bowl of water

For the Syrup...

1/3 cup Brown Sugar
3 Tbsp Butter
1 tsp Cinnamon

For the Mini Pie Crusts...

Muffin Rings
Round Plastic Lid, or cookie cutter, which is ~2" larger than muffin ring
Parchment Paper
Baking Sheet (with a rim)
Your Favorite Pie Crust - homemade, store bought or a GF version - see Step 3

Step 2: Prepare Apples

Because the peel of the apple will be used to accentuate the top of the rose petal, thoroughly wash but DO NOT peel the apples.

Quarter the apples and discard the cores.

Using a mandolin with the thinnest setting available, slice the apple quarters and soak in a bowl of water mixed with lemon juice to prevent browning.

Cover and place the bowl of prepared apple slices in the refrigerator until ready to use.

Step 3: Gluten Free Pie Crust (optional)

If not using your favorite pie crust, consider this Gluten Free* recipe.

Mix in a food processor:

1 - 1 1/4 cup GF all-pupose Flour

1/2 cup Tapioca Flour
1 1/2 tsp Salt
1 tsp Xantham Gum

After adding the following to the food processor, pulse 3-4 times (mixture will be coarse)

3 Tbsp vegetable shortening (Crisco)
3 Tbsp cold butter, chopped

Then add the following and pulse until dough forms a ball:

1 beaten egg
1/4 cup Milk
1 Tbsp Vinegar

Cover and chill the dough for an hour before using it.

*I used Bob's Red Mill products and found that this recipe can be re-rolled to make 10 muffin ring size crusts, or 1 large pie crust. Because GF products do not contain the protein found in wheat, a fully baked crust will not result in the same color as a traditional wheat-based crust.

Step 4: Form Mini Pie Crusts

Place Muffin Rings on a baking sheet that has been covered with Parchment Paper.

Roll the pie dough into a large sheet and using plastic lid (or cookie cutter) that is 2" larger than the base of the muffin ring, form individual rounds.

After carefully lifting a dough round, bring 4 sides of the dough to the center and slip it into the ring.

Next, flatten each dough round against the side of the muffin ring, creating smooth edges.

Bake the crust for 10 minutes at 425 degrees and let cool.

Step 5: Form Roses From the Apple Slices

Create a syrup by microwaving Brown Sugar, Butter, and Cinnamon for 30 seconds.

Place a tablespoon of the syrup on the bottom of each pre-baked crust, reserving the leftover syrup for the last step.

Working with a small quantity of sliced apples at a time, microwave for 15-30 seconds until they are pliable.

Create the center of the rose by gently rolling a softened apple slice around itself.

Overlap another apple slice around the center of the rose, forming a bud.

Continue adding slices until you are no longer able to hold the bud together between your fingers - or about 1".

Place rosebuds in the pre-baked shells. (Consider filling gaps with smaller apple rosebuds, dried cranberries and/or nuts.)

Drizzle leftover syrup over the apple rosebuds.

Bake at 375 degrees for 20-25 minutes.

Step 6: Bake, Cool, Display, Yum!

After the tarts have been allowed to cool, loosen the muffin rings and gently release each pie.

Display proudly (because they are so pretty).

Serve at room temperature either naked or with whipped cream. (Couldn't resist...puns intended)

Expect loving compliments to flow!