Dessert won’t get much better this holiday season than with my Mini Layered Apple Pie recipe.
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The idea was sparked when my neighbor Carrie dropped off 6 apples from her tree the other day.
I asked Ryan what I should do with them, and we both agreed that instead of just eating them as-is, I should create an Apple Pie of sorts for us to enjoy.
On Sunday, we will celebrate our 7-year wedding anniversary. It doesn’t even seem possible, but 7 years have come and gone, and we both still love Apple Pie + Crisp. So much so, in fact, that I think we may have had it on our wedding day.
And if the way to a man’s heart is through his belly, then this recipe did it. We have had it already twice in the past week, and 2 mini pies don’t last longer than the day.
Now that you know the inspiration behind it, here is more about the actual recipe.
It’s a Paleo recipe, so let’s get that out of the way.
I am not 100% Paleo any longer (because I don’t need to be right now), but when I bake, I tend to still bake with Paleo ingredients because I enjoy them most. Also, because it’s a challenge, and I love a good challenge.
Part of what makes this recipe so delicious are the ingredients I chose to use, including the fresh apples, organic coconut flour, organic coconut oil and the honey.
I met Louise, the founder of Love A Bee Honey at a Williams-Sonoma event we both did recently. Her passion for the bees is incredible, and the honey is some of the best I’ve ever had.
Beyond that, the simple process was the key to this great pie.
I grabbed 2 mini pie plates from Michael’s, which were less than $5 for both. They measure 5.9 inches x 5.9 inches x 1.4 inches.
You then dig into your jar of coconut oil and coat the plates with the coconut oil.
Once the dough has been made, you’ll need to place it in the fridge to chill while preparing the apple portion. (A quick note on the dough, it uses almond meal not almond flour. Click HERE to learn the difference.)
To prepare the apples, you first de-skin them. {Note that you can leave the skins on, but we tried it both ways and thought without skin was much better because you get more of the flavor without the bulkiness of the skin. Your call.} Once the skin has been removed, cut into slices using an apple corer (if you have one). After you have slices, cut down even further into 3-4 more slices per slice (lengthwise) to make several thin apple slices.
Place the honey in a large pan on the stove and heat on low. You then add the apples and saute them until they reached a nice golden brown.
At this point, let the pie-making commence!
The key to the layers is that you want a very thin layer of dough followed by a layer of apples, followed by dough weaved on top of the apples, apples weaved on top of dough, etc, until complete (see full instructions below for the total number of layers).
And then you bake.
Top with whipped cream. What is this whipped cream? 100% full-fat coconut milk. That’s it. You can get this by choosing #2 on this coconut milk list OR with this coconut milk. Place the can in the fridge overnight, open and serve. (Need a sweeter whipped cream, but still dairy free? You can grab the recipe HERE.)
And enjoy every single bite.
Mini Layered Apple Pie
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- 3 small-to-medium apples, de-skinned and de-seeded
- ½ c. almond meal
- ¼ c. Nutiva Organic Coconut Flour
- 2 medium eggs, room temperature
- 3 tbsp. Nutiva Organic Coconut Oil + a little extra for coating your pie plates
- ¼ c. raw honey
- 1 tbsp. vanilla extract
- ½ tsp. pumpkin pie spice
- ⅛ tsp. sea salt
- Nutiva Organic Coconut Sugar, as desired
- Preheat oven to 400 degrees.
- Lightly coat your 2 pie plates with coconut oil.
- Place all ingredients except for the apples,
honey and coconut sugar in a food processor (or good blender), and blend until smooth (but not overly smooth). - Place mixture in a bowl, and set inside the fridge to chill.
- Meanwhile, cut the apples into slices (using an apple corer if you have one), and then into even thinner slices lengthwise (I cut each apple slice into 3-4 thinner slices).
- Heat the honey on low in a large saucepan.
- Place apples in pan, and saute until lightly golden brown in color.
- Place a thin layer of dough on the bottoms of both pie plates, and then add a layer of the sauteed apples on top of the dough. Make 3 total layers. (Dough + apple, dough + apple, dough + apple.)
- Sprinkle with coconut sugar, if desired.
- Place both pies in the oven and bake on the second shelf for about 22 minutes. (20-24 minutes, depending on your oven.)
- Serve warm with whipped cream.
p.s. Ryan, I have a whole post just for you on Sunday. I can’t wait for many more years of Apple Pie with you.
Xox,
SKH
You will heal. I will help.
Diatta @ Femme Fitale Fit Club
November 13, 2015 at 7:44 pmI hear so much about coconut flour that I bought some and didn’t know what to do with it but I may try this.
Sarah
November 13, 2015 at 7:50 pmI think you’ll love this! By the way, I have a ton of Coconut Flour recipes on my blog if you just search it:) Enjoy!