1. Make the Dough: Whisk the gluten-free flour blend and salt in a bowl. Cut in cold cubed butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until the dough just comes together.

2. Chill the Dough: Form dough into a disc, wrap in plastic, and refrigerate at least 30 minutes.

3. Prepare the Filling: In a bowl, toss diced apples with maple syrup, lemon juice, cinnamon, nutmeg, gluten-free flour or cornstarch, and a pinch of salt. Let sit to macerate.

4. Roll and Cut: On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Use a round cutter sized to fit your muffin tin (about 3.5–4 inches).

5. Assemble: Gently press dough rounds into a greased muffin tin. Fill each cup with 1–2 tablespoons of apple filling, leaving room for the top crust. Cover with a second dough round or lattice, crimp edges, and cut vents if using full tops.

6. Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until crusts are golden and filling is bubbly.

7. Cool: Let mini pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.