Every time I step foot outside after around 3pm, I smell barbecues. Everyone’s out on their deck, enjoying the sunshine, a juicy burger, and an ice cold beer.
Sadly, because of all the yard work we’ve had to do [aka pay for], there will be no barbecue purchasing for awhile.
For this reason, I’ve been conditioned to believe that an indoor grill = barbecue.
I like to also believe that these miniature apple pies would work lovely on a barbecue. Because what comes from barbecue and doesn’t taste ah-mazing?
Ya, that’s right… nothing.
If you’re like me and don’t have the outdoor equipment or, you’re sans indoor grill, don’t fear. You can make these babies in the oven. In fact, they look prettier when they come from the oven, but they’re tasty just the same.
In the picture above: the left pies came from the grill and the right from the oven.
Best served with milk, or ice cream!
- 6 apples
- 2 tablespoon soy-free earth balance
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut sugar
- 2 teaspoon maple syrup
- ⅓ cup + 2 tablespoon white rice flour
- ⅓ cup + 2 tablespoon brown rice flour
- 3½ tablespoon potato starch
- ¼ cup arrowroot starch
- 2 tablespoon freshly ground flax seed
- 1 tablespoon coconut sugar
- ⅛ teaspoon himalayan rock salt
- 9 tablespoon soy-free earth balance
- 2-3 tablespoon ice water
- To make crust: Pulse flours, sugar, and salt in a food processor to combine. Add earth balance, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds). Remove dough and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).
- Preheat indoor grill. Oven to 375F or barbecue.
- Preparing apples: Cut apples in half. Placing the half apple slice cut side up, cut a square into the apple and begin to scoop out filling with a spoon. You’ll want to remove about 1.5 tablespoon of apple flesh.Combine earth balance, cinnamon, sugar, and maple syrup in a small bowl. Spread the mixture inside each halved apple.
- Putting it all together: Remove crust from the freezer and break off about 2 tablespoon of dough at a time, rolling it into a ball and squishing into the tops of the apples. Repeat with each apple.
- Barbecue or indoor grill method: Wrap with aluminum foil and grill for 30 minutes [be sure to place on top shelf of your barbecue so as not to burn]
- Oven method: Place apples on a parchment paper lined baking sheet and bake for 25-30 minutes or until tops are golden brown.
- Allow to cool for a couple of seconds minutes before enjoying.
View Nutritional Information (once on page scroll down)
Cutting the apples in half should be relatively easy [did you ever make apple stamps out of halved apples? They make such a neat imprint!]
I removed a bit too much apple flesh from these apples making the dessert a bit doughy. Next time, I’ll go with 1.5 tablespoon removed [as I’ve listed in the recipe]
Spread cinnamon mixture inside the apples.
Don’t forget to lick your fingers!
Then stuff with crust.
These are insanely delicious, and much better for you than traditional pies. The portion sizes are smaller, and the sugar and fat content is massively reduced.
They’re also great cut up and used as an oatmeal toppingl!
I didn’t have any ice cream and didn’t want to whip up a batch for this very occasion, but it would be nice to serve these with a dollop of ice cream on top.