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Mini Apple Pies

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

Crust

  • ½ C almond flour
  • ½ C oat flour
  • ½ tsp. cane sugar or sweetener
  • ¼ tsp. sea salt
  • 1 TBSP oil: walnut, almond, coconut
  • 8 tsp. water

Filling

  • ~145 g apples, peeled and diced
  • 1 tsp. honey or date syrup
  • ½ tsp. vanilla
  • ¼ tsp. oat flour
  • ½ tsp. cinnamon
  • Pinch of nutmeg

Instructions
 

  • Preheat the oven to 350°F
  • Combine the dry crust ingredients in a bowl (everything except the oil and water)
  • Add the oil and gradually add the water, mixing until a dough forms – it should be tacky, but not sticky*
  • Oil a muffin pan and press the dough into the tins and up the sides to make ~4 pie crusts (or for a thicker crust, 3 pies), leaving some dough aside for the lattice; you can either eyeball it or evenly divide the dough into 5 pieces (4 pieces for the tins, 1 for the lattice)
  • Bake the crusts for 5 minutes
  • Peel and dice the apples to your liking, if you haven't already
  • In a bowl, mix the diced apples and rest of the filling ingredients together
  • Generously scoop the spiced apples into the crusts; it’ll look like a dome of apples but they’ll lose volume as they bake so no need to press or pack them down
  • Use the extra dough to make the lattice – take a small piece, roll it between your hands, then flatten and shape it to form a long, skinny rectangle, making 5 pieces per pie. If there isn’t enough dough, no big deal! You can leave it plain, drizzle some caramel, add a crumble topping (such as a Brown Sugar Oat Crumble, linked in the notes), or jazz it up by serving with whipped cream or ice cream
  • Assemble the lattice by evenly spacing out 3 pieces parallel to one another, lay 2 more perpendicularly on top of those, then gently weave them together
  • Bake for 15-20 minutes, removing when the edges of the crust start to gain some golden brown color
  • Cover each pie with a little tin foil blanket to prevent the tops from burning, then bake for an additional 7-15 minutes, or until the filling is bubbly or apples are soft (piercing with a fork or toothpick to check) but not applesauce soft*
  • Let cool before removing the pies from the pan, then store in an airtight container at room temperature (or the fridge to last longer) and pop them in the microwave for ~10-15 seconds to warm before serving

Notes

  • *3. Gradually adding the water allows you to control the consistency of the dough, and it’s obviously easier to add extra liquid to a recipe if needed than it is to remove it if too much is added
  • *9. The Brown Sugar Oat Crumble recipe can be found here
  • *12. Time wise, always start on the lower end of the spectrum and if the diced apples are chunkier, the pies will likely need to cook closer to the 15+ minute range
  • Other fruit fillings may be used (peach and blueberry are shown in some of the photos); just swap the apples out with your favorite pie filling. And if the filling is juicier or runnier, be sure to form a thicker crust.
  • This recipe can be halved to make 2 pies or doubled to make ~7-8
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