Will there ever be at time that mini food isn’t the best thing ever? There’s just something about a bite sized treat that brings me joy. Today’s paleo recipe is one of my current favorites to make and will easily be one of my go to options this fall. Let’s talk about how to make some mini apple pies!
Years ago, my mom bought a min pie maker. It was cute and fun. But today’s method is a bit easier and uses something pretty much every kitchen has on hand: a cupcake tin. It makes the process much quicker. Plus, if you’re like me and get the random one off craving, you can make a batch and freeze the rest for later.
These would also be great for Thanksgiving or Christmas. You could make them ahead and reheat them when you want to serve them a la mode. And if you’re super short on time, you can always buy a pre-made apple pie filling. It’s a staple in the WSS household as mom prefers to just eat that. If you wish to make accents for your mini apple pies, I love the sets from Williams Sonoma.
Mini Apple Pie Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
How To Store & Reheat
The mini apple pies will keep in the fridge for a week. If needed, you can prep the dough the night before. Just be sure you leave it out for 5-10 minutes to soften before you mold it into your cupcake tin. Any pies you don’t eat can easily be stored in a glass container or stasher bag in the freezer.
Other Dessert Ideas:
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Mini Paleo Apple Pie
The gluten free, grain free and refined sugar free apple pie recipe that is easy to make!
- 1.5 cups almond flour
- 1/2 cup arrowroot powder
- 1/4 cup coconut flour
- 2 tbsp coconut sugar
- 1/2 cup vegan butter
- 6 tbsp ice water
- 4 tbsp almond milk divided
Chia Apple Pie Filling
- 2 apples diced
- 2 tbsp orange juice
- 2 tbsp maple syrup
- 3/4 cup filtered water
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- cassava flour for rolling out the dough
Pre-heat your oven to 350F.
To a large bowl, mix together the almond flour, coconut flour arrowroot powder and coconut sugar.
Using a pastry cutter or forks, cut the vegan butter into the flour mix. It should resemble a crumble once mixed together.
Gradually add in your water and almond mix until the mixture resembles a dough.
Remove from the bowl. Flatten on a piece of beeswax wrap* and store in the fridge for 30 minutes.
Chia Apple Pie Mix
In a small sauce pan on medium heat, combine your diced apples, orange juice, maple syrup, chia seeds, vanilla, cinnamon and 2 tbsp of water.
Lower the heat and continue to cook mixture until the apples are soft, gradually adding water + stirring every few minutes. Expect this to take 15-20 minutes.
Once your mixture has softened, set it aside to cool.
Make your mini pies.
Remove your crust from the fridge and let it soften a little while you prep your cupcake pan with coconut oil spray.
There are a few ways you can make your pie crust. But I'm a lazy chef and tend to do it one at a time pinching off around a 1 inch ball of crust per cupcake/mini pie. Roll the ball in your hand until smooth and then flatten it until it's around 2-2.5 inches wide and 1/4 inch thick. If you find the dough is too sticky, add a pinch of cassava flour to help make it easier to roll.
Place your mini crust in the bottom of cupcake mold and press up the sides to make sure it's even. If you didn't grab enough dough with the initial pass, you can pinch off more and add it in the tin.
Place 1-2 tbsp of filling in each pie mini pie. Once you've finished filling the pies, brush the edges with almond milk.
Put your cupcake sheet in the oven and let your mini pies bake for 15-20 minutes or until lightly golden.
Remove and let your pies rest for 5 minutes before serving. Serve warm with ice cream. Store leftovers in the fridge/freezer.
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