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Gluten-Free Maple Apple Mini Pies (Ghost or Pumpkin Shaped!)

Adorable fall mini pies filled with maple-sweetened apples and finished with a honey glaze. Perfect for Halloween or Thanksgiving!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 mini pies

Equipment

Ingredients
  

  • 2 medium apples peeled, cored, and finely diced
  • 2 tablespoon pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch optional
  • 1 sheet gluten-free puff pastry thawed
  • 1 tablespoon honey
  • 1 egg beaten
  • Cinnamon sugar for sprinkling optional

Instructions
 

  • Cook apples with maple syrup and cinnamon for 5-6 minutes until softened. Add cornstarch if needed. Cool completely.
  • Roll pastry and cut ghost or pumpkin shapes. For ghosts, cut circle eyes and mouths on half the pieces. For pumpkins, score decorative lines.
  • Fill plain cutouts with apple mixture, top with scored pieces, and seal edges.
  • Brush with egg wash, sprinkle with cinnamon sugar, and bake at 375°F for 18-22 minutes.
  • Drizzle with honey while warm and serve.

Notes

Cool filling completely before assembly to prevent soggy pastry. Can be made ahead and refrigerated before baking.
Keyword ghost puff pastry, gluten free puff pastry, mini pies
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