Pie Crust Apple Blossoms (Paleo/Gluten Free) (Edit recipe)

With a couple apples and some pie crust strips, you’ll be enjoying these cuties in no time! You can use our original PIE CRUST RECIPE or our PIE CRUST MIX from Legit Bread Company. Thin apple slices rolled up with a strip of pie dough and a sprinkle of warm spices then baked to golden perfection. Yup, just as tasty as they sound!

25 minutes

20 minutes to 22 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	25
Fat:	0 g
Carbohydrates:	6 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	44 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 12-14

Ingredients

1 whole Back Porch Paleo's Grain-Free Pie Crust with Legit Bread Company, single crust
1 - 2 whole Honeycrisp Apples, or your favorite variety
1 whole Egg, + 1 tbsp water, whisked for egg wash

fruit coating

1 - 2 Tbsp Otto’s Naturals Non-GMO Cassava Flour, can sub all purpose flour
1 - 2 Tbsp Maple Sugar, can sub granulated sugar
.25 - .5 tsp Little Palates Apple Cinnamon seasoning
1 pinch Sea Salt

garnish (optional)

1 - 2 Tbsp Apricot Jam (unsweetened), warmed slightly
1 - 2 tsp Granulated White Sugar
2 whole Organic Raspberries, frozen, then crushed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425° and place liners in a muffin tin.
Prepare pie dough as directed and roll out into a rough rectangle, then cut into strips approximately 1.5”x8”, rerolling dough as needed.
In a small bowl, mix up fruit coating.
Cut the apple(s) in half lengthwise from top to bottom, then slice thinly into approx ¼” slices (also from top to bottom), cutting out the core as needed. Lay on a microwave safe plate. Microwave for 30-45 secs or until slightly softened, allow to cool. This makes the slices more pliable so they will roll up. (*not required for ripe peaches)
Brush strip with egg wash, dip apple slice in coating (both sides) then lay on strip overlapping slightly as you lay the next slice down. Typically you’ll need 4-5 slices per strip.
Starting from one end, slowly/carefully roll up & place in the prepared muffin tin, repeat until all slices and/or strips are used. Brush top edges carefully with egg wash.
Bake for 25-30 minutes or until the tops are golden.
Remove from the oven and brush with warmed apricot jelly, sprinkle with sugar and raspberry beadlettes, if using. Serve warm or cold, you should get 12-14 blossoms.