Paleo Mini Apple Pies
Indulge in the irresistible flavors of fall with these Paleo Mini Apple Pies, a delightful twist on the classic dessert that's both grain-free and refined sugar-free. Crafted with a buttery almond and coconut flour crust, and filled with tender, honey-sweetened apples spiced with cinnamon and nutmeg, these bite-sized treats are perfect for satisfying cravings without compromising your paleo lifestyle. Easy to make and baked to golden perfection in a muffin tin, these mini pies boast a luscious apple filling accented with a hint of vanilla and lemon juice for a bright, balanced flavor. Ready in under an hour, they’re ideal for holiday gatherings, cozy evenings, or as a make-ahead dessert. Serve them warm for a comforting treat or store them for up to three days to enjoy anytime!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.25 cups Coconut oil
- 1 large Egg
- 2 tablespoons Honey
- 0.25 teaspoons Salt
- 3 Medium apples
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with coconut oil.
In a mixing bowl, combine almond flour, coconut flour, and salt.
Add in the coconut oil, egg, and 1 tablespoon of honey. Mix until a dough forms.
Divide the dough into 12 equal parts and press each part into the bottom and up the sides of the muffin cups to form the crusts.
Peel, core, and dice the apples into small pieces.
In a saucepan over medium heat, combine diced apples, remaining honey, cinnamon, nutmeg, lemon juice, and vanilla extract.
Cook the apple mixture for about 5 minutes, stirring occasionally until apples are slightly softened.
Spoon the apple filling evenly into the prepared crusts in the muffin tin.
Bake in the preheated oven for 20-25 minutes until the crusts are golden brown.
Allow the mini pies to cool in the muffin tin for 5 minutes before carefully removing and transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 100.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 405 mg | 31% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
