Mini Layered Apple Pie
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 apples medium
- 1/2 cup almond MEAL
- 1/4 cup Nutiva Organic Coconut Flour
- 2 eggs medium, room temperature
- 3 Tbsp Nutiva Organic Coconut Oil plus a little extra for coating pie plates
- 1/4 cup honey raw
- 1 Tbsp vanilla extract
- 1/2 tsp pumpkin pie spice ground
- 1/8 tsp sea salt
- coconut sugar as desired
Instructions
- 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 sautéed 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.
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.