Apple And Blueberry Pie Tarts
RECIPE:<br> Hunneedees All Purpose Gluten free Flour: <br> 1 cup brown rice flour<br> 1 1/2 cup white rice flour<br> 1/4 cup potato starch<br> 2/3 cup tapioca starch<br> 1 cup sweet rice flour<br> 1/2 cup sorghum flour<br> 1/3 cup cornstarch<br> 2 tsp xantham gum <br> Mix on low in a stand mixer for 1 minute. Store in an airtight container Can be used for Brownies, Cupcakes, Cakes, Pie Crusts and Waffles! <br><br> For the Hand Pie Crusts: <br> 2 1/2 Cup All purpose gluten-free flour <br> 1 tsp. Kosher salt<br> 1 Tbsp. Organic sugar<br> 2 Sticks Cold unsalted high quality butter (grass-fed is best!) Cut into pats<br> 6 Tbsp Cold water<br> <br> Gluten free crusts are a tricky business if you're used to regular flour crusts. But in the end they are actually easier to manipulate. So I use a food processor to make mine.<br> Add all the ingredients except the water to the food processor and pulse a couple times. Add 2 tablespoons of water at a time until mix looks moist and crumbly. You dont want a sticky gooey mix. It should resemble a regular pie crust mixture. Put in a ziplock bag and refrigerate for about an hour. This step isnt for the dough to come together. Its because gluten free dough is easier to handle cold.<br> Roll out your dough on a generously (gluten free) floured board. The dough should not stick to the rolling pin. If it does, add more flour. Roll out to about 1/8 of an inch. Making sure the doesn't stick to the board. If it does you'll have to reflour and roll out again. Cut pop-tart sized squares with a knife or pizza roller. Lift out onto a parchment lined cookie sheet. Making a top and bottom for each pie tart. <br> Makes approximately 8 pie tarts. <br><br> For the Filling: <br> 1 C. Peeled tart organic apples sliced thin and small (quarter size)<br> 1 C. Fresh or frozen organic blueberries<br> 1/3 Cup Organic sugar<br> 2 Tbsp corn starch<br> 2 tbsp. Organic butter<br> 2 tbsp. Fresh organic lemon juice<br> zest of 1/2 medium organic lemon <br> seeds of one Vanilla bean pod<br> <br> Put all ingredients in a small sauce pan and let simmer until bubbly. Let cool. <br><br> Brush bottom crust edges with egg wash. Put about 3 Tablespoons of filling on pie tart being careful to keep it in the middle. Place a half a pat of butter on top of filling. Place top crust onto filling making sure to match with bottom edges and press down all the edges with your finger then again with a fork to seal the edges shut. Cut 2-3 decorative slits on top crust middle with sharp knife. Brush with egg wash and sprinkle demera sugar on top. Bake at 350 degrees for about 15 minutes or until golden brown. <br> Can be reheated in toaster oven.