Mini Apple Pies

Prep Time 20 min Cook Time 10 min Serves 10 mini apple pies     adjust servings

The perfect little bite size apple pie.


    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


    1. Preheat oven to 350.
    2. In a food processor , combine the crust ingredients.
    3. If the mixture looks too runny, you can put it in the fridge for 5 minutes.
    4. Press the dough into greased muffin cups .
    5. Bake for 10 minutes.
    6. While that is baking, make the apple mixture.
    7. Place all the filling ingredients in a saucepan . Cook covered of medium heat, stopping to stir every few minutes.
    8. Once the apples look like the have softened and cook down, remove from heat and set aside.
    9. Once the crust is done, place the pan in the fridge to cool it quick.
    10. Once cooled, carefully remove each cup from the muffin pan.
    11. Place the filling into each cup and set aside to make the whip cream.
    12. 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.
    13. Using the whipping attachment on your mixer , whip into a cream.
    14. 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!

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