I've always been a pie over cake person, but pie crust is pretty difficult to make free of grains, nuts, dairy, and eggs (I mean...so is cake, but that's beside the point). Well, over the years of eating this way, I've discovered a recipe that makes a great pie crust to compliment any filling. I've used this for both apple and pumpkin pies, and they have turned out delicious!
Today, I'm going to share my Mini Apple Pie recipe that is super quick, easy, and free of grains, dairy, eggs, refined sugar, nuts (besides tree nuts), and most allergens out there. This is also AIP and SCD customizable with a quick egg replacement swap.
Let's get started!
*Yields around 12 medium-sized mini pies
- 6-7 Apples (I like using gala)
- 1 TBSP Cinnamon
- 2 tsp Ground Ginger
- 2 Pinches of Cloves
- 1/2 Cup Honey
-4 Flax Eggs (4 TBSP ground flaxseed, 12 TBSP water. Place in freezer to gel up for around 10 minutes) *Sub for eggs, or gelatin eggs (gelatin eggs work, but are slightly harder to mold the dough with)
-2 TBSP Honey
-1.5 Cups Coconut Flour
-1 Cup Palm Shortening
-1 large pinch of Himalayan Pink Salt
Step 1: Preheat oven to 375 f. Line medium-sized muffin tins with large paper muffin liners. (I get this brand for unbleached)
Step 2: Begin by preparing flax eggs if this replacement you choose. Place in freezer while other ingredients are being prepped.
Step 3: Peel and dice apples. Toss into large bowl, and add all ingredients for filling. Mix until well combined, and set aside.
Step 4: In a large glass bowl, soften palm shortening (just enough to mix. Do NOT fully melt). Add in remaining wet ingredients for crust. Mix until well combined.
Step 5: Add in coconut flour and mix.
Step 6: Press into the sides of muffin tins to form a cup. Fill about 1/4 over the top with apple filling (add some remaining liquid from mixture to each cup to prevent dryness).
Step 7: Between two pieces of parchment paper, roll out remaining dough with roller. Using a knife or round cookie cutter, cut out circles around the size of muffin tins, or slightly larger. With a spatula, lift shaped dough off of the parchment paper, and cover each pie. Press sides to seal the pie.
Step 8: Place in over for 20-30 minutes, or until golden brown (mine took around 25 minutes).
Step 9: Remove from oven, and let cool fully.
Step 10: Top with dairy free whipped cream (homemade coconut whip is great), or eat as is. Enjoy!
And that's it. Totally SCD, AIP, Paleo, and Vegan gingerbread men cookies! I hope you enjoy, and this gives you another sweet treat to snack on throughout the day. Holidays schmolidays, I've been eating these SINCE Christmas.
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