I am really truly super duper wow oh my goodness really excited for Thanksgiving!
It's one of the best holidays. Family, turkey, pie. It's just all the most wonderful things brought together on one deliciously delightful day.
These lil pies were inspired by my deep love for Thanksgiving. And they're delicious.
Mix up your crust, dump in some apply filling, and top it off with a lovely pastry leaf (which is totally optional for those of you who really don't want to mess with GF pastry)
Low sugar, gluten free, guilt free. It's healthy holiday baking at it's best!
A soft and gooey apply filling deliciousness encased by a crispy crust. The hand-held version of your favorite cozy pie. I love it!
Mini Apple Pies
Yield: 6 mini pies
1/2 batch of pastry dough
- 1 cup almond flour
- 1/2 cup brown rice flour
- 1 T coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 T coconut oil or butter, melted
- 1 tsp vanilla
- 3 T maple syrup
- 2 small apples or 1 large one
- 2 T maple syrup
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 nutmeg
- 1 T tapioca starch
Preheat oven to 350 degrees. Combine all the ingredients for the crust to make a crumbly dough. Grease six muffin cups and evenly distribute the dough between the six cups. Place in the oven for 6 minutes.
While the crust bakes, slice the apples into small pieces. Mix in the maple syrup, spices, and tapioca starch with the apples. Mound the apple mixture into the crusts and put back in the oven for 30 more minutes.
While the pies bake, mix up the pastry dough. Make a half batch of this recipe. Roll out the dough and, either by hand or with a cookie cutter, cut out six leaf shapes.
Pull the pies out of the oven and brush them with some melted butter. Lay the leaf shapes on top of each pie. Brush some maple syrup on top of each leaf.
Turn up the heat of the oven to 425. Once it’s hot, put the pies back in for another 8-10 minutes, or until the leaves are lightly golden.