You can’t really go wrong with apples, some are sweet some are tart; you can juice them, puree them, bake them, or simply just eat them! It’s Jill’s favorite time of year and I have to say I quite enjoy it myself.  We plan on going apple picking any day as apples are in season! I got a little excited and “jumped the gun”, I didn’t go apple picking but I started my baking! I made apple tarts! Delicious!

Now I took a short cut which is horrible…I bought pastry shells!! Eeek, I know, I know so bad! I’m usually good and do my own wheat-free pastry but sometimes in life you got to cheat, this is where 80-20 is a perfect example! Some of you might be scratching your head saying WAahat?!

Why I’m saying store bought pie shells are bad is because of the un natural ingredients such as hydrogenated oils.  Hydrogenated oils have been processed to the extreme! When there are no nutrients left in a food item it makes you want to eat more as you are left unsatisfied.  Hydrogenated products zap your energy and slow your metabolism down.

 So really you can and should makeyour pastry yourself! But I took a sort cut and dipped into my 20% bad lifestyle

 

Apple tarts

Filling

7 apples (I used royal gala)

1 lemon

1/2 raw sugar cane

1/4 cup brown sugar

2 tbsp rice flour

2 tbsp cinnamon

1/2 tsp nutmeg

Butter

 

Crust

Rice flour

Potato starch

Tapioca flour

Egg

Water

 How to

Bake mini pie shells for 5min at 400. Remove mini pie shells from over. Cut apples into cubes, squeeze the juice of half a lemon on to them (don’t let the seeds in) and toss. In a small bowl combine dry ingredients.  Combine dry ingredients and apples, toss to make sure apples are coated.  Spoon apple chunks into mini pie shells.  Bake at 350 for 40min or until done.  Enjoy your fall treat mmmm.

Mini pie shells are great for portion control if that is something you struggle with.