Cindy's Table - Everyday To Gourmet on NBC CT

Mini Apple and Pear Pies
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This weekend I have been testing new recipes for the Thanksgiving holiday. Of course I had to make a paleo dessert. I made these mini apple and pear pies and they were a big hit! I did whip up fresh cream for the topping!

Ingredients for the crust

  • 1 cup pecans or walnuts
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil, melted
  • 1 large egg, room temperature
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract

Ingredients for the filling

  • 2 tablespoons butter (or coconut oil)
  • 2 cups apples, cored, peeled and cubed (2-3 apples)
  • 2 pears, peeled and cubed
  • 1/4 cup unsweetened apple sauce
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. Place pecans in your food processor and pulse until they become a  flour consistency.
  3. Add almond flour, baking powder, cinnamon, salt, coconut oil, egg, honey, vanilla extract and puree until is combines completely together (it will start to form into a ball).
  4. Line 6 muffin tins with a liner (easy clean up).
  5. Layer the lining with a scoop of mixture and spread to cover using your fingers to create a crust to fill with apples.
  6. Place a sauté pan over medium heat. Add butter (or coconut oil). Once butter has melted, add cubed apples and pears.  Let cook for 5 minutes.  Add in apple sauce, honey, lemon juice, vanilla and cinnamon.  Continue cooking for another 5 minutes. Apples and pears should be fork tender. Remove from heat.
  7. Divide the apple mixture among the prepared tins. (I sprinkled a little extra cinnamon after I filled each with apple filling).
  8. Bake for 25 minutes.
  9. Remove paper from each mini-pie and set on a serving platter!
Cindy Barbieri
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