Directions

1. 1

   Preheat your oven to 350°F. Line a baking sheet with parchment paper. In a small saucepan, melt the butter over medium heat.

2. 2

   In a small bowl, whisk together the ground cinnamon and sugar until well combined.

3. 3

   Add the diced apple to the bowl with the cinnamon-sugar mixture and toss gently until all pieces are evenly coated.

4. 4

   Transfer the coated apples to the saucepan with melted butter. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the apples begin to soften.

5. 5

   While the apples are cooking, roll out your gluten-free pie crust on a lightly floured surface. Using a 2-inch round or square cookie cutter, cut out an even number of shapes. Re-roll and cut the crust until you have used all the dough, ensuring you have pairs for tops and bottoms.

6. 6

   Fold the crumbled bacon into the cooked apple mixture. Remove from heat and let cool for 1 to 2 minutes.

7. 7

   Place a heaping tablespoon of the apple-bacon filling in the center of each bottom crust piece. Top each with a matching crust piece, pressing the edges together gently.

8. 8

   Using the tines of a fork, press firmly around the edges of each mini pie to create a sealed border. Make a small slit in the top of each pie with a sharp knife to allow steam to escape during baking.

9. 9

   Arrange the filled mini pies on the prepared baking sheet. Bake for 20 to 25 minutes, until the pastry crust turns light golden brown.

10. 10

    Remove from the oven and allow to cool on the baking sheet for 10 minutes before serving.