Mini Layered Apple Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
A Paleo Mini Layered Apple Pie perfect for the fall and holiday season and appropriate for all ages. Two pies might not be enough!
Ingredients
  • 3 small-to-medium apples, de-skinned and de-seeded
  • ½ cup almond meal
  • ¼ cup Nutiva Organic Coconut Flour
  • 2 medium eggs, room temperature
  • 3 tablespoons Nutiva Organic Coconut Oil + a little extra for coating your pie plates
  • ¼ cup raw honey
  • 1 tablespoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon sea salt
  • Nutiva Organic Coconut Sugar, as desired
Instructions
  1. Preheat oven to 400 degrees.
  2. Lightly coat your 2 pie plates with coconut oil.
  3. 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).
  4. Place mixture in a bowl, and set inside the fridge to chill.
  5. 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).
  6. Heat the honey on low in a large saucepan.
  7. Place apples in pan, and saute until lightly golden brown in color.
  8. Place a thin layer of dough on the bottoms of both pie plates, and then add a layer of the sautéed apples on top of the dough. Make 3 total layers. (Dough + apple, dough + apple, dough + apple.)
  9. Sprinkle with coconut sugar, if desired.
  10. Place both pies in the oven and bake on the second shelf for about 22 minutes. (20-24 minutes, depending on your oven.)
  11. Serve warm with whipped cream.
Notes
When adding the dough to each layer, you should only use enough dough to cover some of the previous layer's apples. It's a weaved method vs. full layer.
Recipe by A Gutsy Girl® at https://agutsygirl.com/2015/10/29/mini-pie-crust/