Pie Crust Apple Blossoms (Paleo/Gluten Free)
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!
Ingredients
- 1 whole1 whole1 whole Back Porch Paleo's Grain-Free Pie Crust with Legit Bread Company, single crust
- 1 - 2 whole1 - 2 whole1 - 2 whole Honeycrisp Apples, or your favorite variety
- 1 whole1 whole1 whole Egg, + 1 tbsp water, whisked for egg wash
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Otto’s Naturals Non-GMO Cassava Flour, can sub all purpose flour
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Maple Sugar, can sub granulated sugar
- .25 - .5 tsp.25 - .5 tsp.25 - .5 tsp Little Palates Apple Cinnamon seasoning
- 1 pinch1 pinch1 pinch Sea Salt
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Apricot Jam (unsweetened), warmed slightly
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Granulated White Sugar
- 2 whole2 whole2 whole Organic Raspberries, frozen, then crushed
fruit coating
garnish (optional)
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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.
Notes
You can use ripe peaches here as well and while I've not tried this with pears yet I do think it would be lovely!!
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About This Recipe
Show nutritional information
Baked Goods Dairy Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 18 |
Fat: | 0 g |
Carbohydrates: | 5 g |
Protein: | 0 g |
Cholesterol: | 0 g |
Sodium: | 39 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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