Apple Pie Cups
Prep time
Total time
Apple Pie is a classic, but who wants to make pie crust? Unless it’s quality time spent with an awesome Nana, not us! So this recipe is great as you just press the crust into muffin tins! Benefit: Endurance! Apples contain an antioxidant that makes oxygen more readily available to the lungs.
Author: The Seasonal Diet
Serves: 4-6
Ingredients
Crust:
- ¾ cup almond flour
- 1 cup coconut flour
- 1 cup tapioca starch
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice
- ½ cup maple syrup
- ½ cup coconut oil
- ½ cup water
Filling:
- 1 cup apple butter (found in nut butter section of store)
Topping:
- 1 apple, thinly sliced
- ½ Tbsp. coconut oil
- 2 Tbsp. coconut sugar
- 1 tsp. cinnamon
- vanilla ice cream (serve on top after baking not in mixture)
Instructions
- Preheat oven to 375˚F.
- Line muffin tray with baking cups.
- Mix crust ingredients together in a medium bowl. Use your hands to knead the dough, should be the same consistency of crust (if really wet add a little more tapioca flour) (if really dry add a little more water). Set bowl in the refrigerator while you work on filling and topping.
- Slice apples for topping and set aside (use the slicer attachment w/your food processor if you have one). Mix remaining ingredients for topping in a small bowl.
- To assemble, fill up muffin tins ½ way, then add 1 spoonful of apple butter to each muffin tin. Add 1 Tbsp. more of the crust to each muffin to cover the apple butter.
- Add apples to the top of each muffin and sprinkle with cinnamon and sugar. You will probably have left over apples.
- Bake for 20 minutes.
- Allow to cool 5 minutes before unwrapping.
- Serve with vanilla ice cream.
