Yields: 6 mini pies or 1 large pie
1/2 cup grass fed salted butter
2 cups gluten free high protein flour blend
1 cup high starch gluten free flour
1 teaspoon guar gum
1/2 teaspoon gluten free baking powder
3/4 cup cold milk
5 large apples, remove skin and core, chopped
2 teaspoons cinnamon
1/2 raw local wild honey
Preheat oven to 350 F
Combine apples, cinnamon and honey. Set aside. Combine all the dry ingredients. Cut butter into the flour mixture until crumbly. Drizzle in enough milk to bring the dough together. Divide dough into 12 equal size portions. Put a piece of dough in between two pieces of parchment paper and roll into a 6" round and place in a small tart pan. Fill with the apple fillings and add another piece of pastry to cover the top. Cut a small slit on top.
Bake for 40 to 50 minutes or until crispy and golden.