Mini Apple Pies
The perfect little bite size apple pie.
Ingredients
For the crust
- 1 cup cashew butter
- 1 T maple syrup
For the filling
- 1 apple, peeled (I used a very large honey crisp. If using a smaller apple, use two)
- 1 T maple syrup
- 1 T water
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
For the topping
- 1 can full fat coconut milk (refrigerated overnight)
- 1 tsp maple syrup
Instructions
- Preheat oven to 350.
- In a food processor , combine the crust ingredients.
- If the mixture looks too runny, you can put it in the fridge for 5 minutes.
- Press the dough into greased muffin cups .
- Bake for 10 minutes.
- While that is baking, make the apple mixture.
- Place all the filling ingredients in a saucepan . Cook covered of medium heat, stopping to stir every few minutes.
- Once the apples look like the have softened and cook down, remove from heat and set aside.
- Once the crust is done, place the pan in the fridge to cool it quick.
- Once cooled, carefully remove each cup from the muffin pan.
- Place the filling into each cup and set aside to make the whip cream.
- To make the whip cream, scoop out the fatty part of the coconut milk and place it in a mixing bowl with the maple syrup. Save the remaining water to add to smoothies.
- Using the whipping attachment on your mixer , whip into a cream.
- Add the cream to each top of the apple pies.
Recipe Notes
These are best eaten right away, but I do think you can freeze the cup and filling part. The whip cream should always be made right before serving for best results. Enjoy!