Anique's Gluten-Free Nut Cups
Makes 24
Mini-Pie Crust:
3 ounces gluten-free cream cheese, softened
1/2 cup butter or margarine
1 cup rice flour
1/2 teaspoon xanthan gum
2 tablespoons sugar
Filling:
1 cup chopped almonds or pecans
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon softened butter
1 tablespoon softened butter
1 egg
*****Mini-Pie Crust Instructions******
1. Using a wisk combine rice flour and xanthan gum. Set aside
2. With a mixer, mix cream cheese, butter, and sugar until creamy.
3. Slowly add the flour mix until well blended.
4. Cover and refrigerate for at least 30 minutes.
****Filling Instructions*****
5. Combine nuts, brown sugar, vanilla, butter and egg. Mix well.
6. Set aside.
***Pie Assembly****
7. Preheat oven to 325 degrees.
8. Seperate the cold dough into 24 equal amounts (the size of walnuts). Roll into balls.
9. Press batter into a mini muffin pan. Making sure that you press it all the way up the sides.
10. Fill each crust with a mound of pie filling.
11. Bake for approximately 30 minutes or until the crust is lightly browned.
12. Let cool and remove your mini pies from the pan. Use a butter knife to remove without damaging the nut cups.
