Thanksgiving Dessert: Petite Apple Pies

Petite Apple Pies

Prep Time: 25 minutes        Bake Time: 25 minutes       Yield: 16 pies

 

This is the recipe for the deliciously easy recipe to the petite apple pies I made for dessert at Thanksgiving last year. I hosted my family to a Paleo feast and the outcome was phenomenal. There were hardly any leftovers! The original recipe came from PaleoOMG  but I tweaked it as I felt necessary to make mine a little less sweet and a lot less oily. Everyone in my family loved them and couldn't believe they were grain-free! I love shocking people with healthy alternatives to desserts.

P.S. The coconut whipped cream topping is to die for.

P.P.S. This recipe would certainly work with pears as well...and I'm thinking of using persimmons next time I make it! Have fun and enjoy! 

WHAT YOU NEED

Crust

  • 1.5 cups cashew or almond flour (TJ's sells both for an unbeatable price!)

  • 1 cup raw pecans
  • 4 tbs coconut oil
  • 1 tbs honey (optional) 
  • 1 tsp vanilla extract or ground vanilla bean
  • 1/2 tsp cinnamon

Filling

  • 2 tbs butter
  • 3-4 medium apples cored and diced
  • 1 tbs honey (optional)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract or ground vanilla bean
  • 1/2 tsp cinnamon

Whipped Cream

  • 1 can full fat coconut milk, refrigerated overnight
  • 1 tsp vanilla extract or ground vanilla bean
  • 1 tsp honey (optional)

  • food processor
  • mini muffin pan

WHAT TO DO

Crust

  1. Preheat your oven to 350F. 
  2. Process pecans until they are the same consistency as your cashew or almond flour.
  3. Add all remaining crust ingredients to the food processor and process until well combined. Don't worry if the mixture forms a ball.
  4. Place about a tablespoon of crust mixture into each muffin opening (ungreased). You should have enough to make about 16 pies
  5. Using your fingers, press the mixture down into the pan and up the edge of each opening. You want to form a little bowl. Try to make the crust as uniform as you can. Set aside when you're done. Crust is finished!

Filling

  1. On the stovetop, add butter to a large pan over medium-low heat. Allow the butter to melt and slightly brown, then add apples and cook for about 10 minutes or until soft. 
  2. Add remaining topping ingredients and mix well. Remove from heat. 
  3. Scoop out about a tablespoon of the filling and add it to each crusted cup of the muffin pan. I had extra apple filling when I made them and I ate it over the next few days with the leftover extra whipped cream! So good... 
  4. Bake on the center rack of your oven for 25 minutes. 
  5. Allow to cool slightly before removing the pies from the pan (it helps the crust settle). 

Whipped Cream

  1. While the pies are cooling, add ONLY the hardened coconut cream that settles at the top of the can to a mixing bowl.
  2. Whisk it together with the vanilla extract and honey. Place about a tablespoon or so of cream on top of each pie and serve immediately. 
Happy Turkey Day from Eat Suite! Enjoy your friends and family and show YOURSELF some gratitude this year...and for all the years to come! 

Happy Turkey Day from Eat Suite! Enjoy your friends and family and show YOURSELF some gratitude this year...and for all the years to come! 

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Chae Fields

Eat Suite, 812 San Pablo Avenue, Pinole, CA, 94564

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