Mini Apple Pies
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
When you don’t want to commit to a whole pie, or if you just a little taste of each of your favorites, like apple AND cherry.
Mini pies are the perfect solution! They’re super simple and so satisfying! I did use a mini pie & quiche maker to make these, but you could a muffin tin as well!
Serves: 12
Ingredients
- 1 whole Gluten-Free Pie Crust Mix, Bobs red mill, or homemade
- 1 cup Apple, Fuji, Or cherries for cherry pies
- 2 Tbsp Lemon Juice
- 2 Tbsp Arrowroot Flour
- 2 Tbsp Pure Maple Syrup
- 1 whole Coconut Cream, 1 can just the thick part
- 2 Tbsp Coconut Sugar
- 1 tsp Pure Vanilla Extract
- 1 pinch Sea Salt
Process
- Make your caramel drizzle first by combining ingredients together on stove top 5-7 minutes, continuously stirring. Refrigerate to thicken / until ready for use
- Bring filling ingredients together on stove top until bubbling, stir. Once thickened, set aside
- make & roll out pie crust out. Use your large cookie cutter to cut 6 circles which will be the base of your pies
- Use the smaller end to cut out 6 small circle
- Place your large circles in the bottom of your mini pie maker. Add filling about 3/4 way. Top with small circle of dough. Shut and cook roughly 7-8 minutes
- Remove, trim off excess dough edges if necessary, top with glaze of choice, and enjoy!!
Notes
I made these using a mini pie maker, however you can also make them using a cupcake pan! You will need to increase the cooking time if you use this method though
Ingredients
- 1 whole Gluten-Free Pie Crust Mix Bobs red mill, or homemade
- 1 cup Apple Fuji, Or cherries for cherry pies
- 2 Tbsp Lemon Juice
- 2 Tbsp Arrowroot Flour
- 2 Tbsp Pure Maple Syrup
Caramel drizzle
- 1 whole Coconut Cream 1 can just the thick part
- 2 Tbsp Coconut Sugar
- 1 tsp Pure Vanilla Extract
- 1 pinch Sea Salt
Instructions
- Make your caramel drizzle first by combining ingredients together on stove top 5-7 minutes, continuously stirring. Refrigerate to thicken / until ready for use
- Bring filling ingredients together on stove top until bubbling, stir. Once thickened, set aside
- make & roll out pie crust out. Use your large cookie cutter to cut 6 circles which will be the base of your pies
- Use the smaller end to cut out 6 small circle
- Place your large circles in the bottom of your mini pie maker. Add filling about 3/4 way. Top with small circle of dough. Shut and cook roughly 7-8 minutes
- Remove, trim off excess dough edges if necessary, top with glaze of choice, and enjoy!!
Notes
I made these using a mini pie maker, however you can also make them using a cupcake pan! You will need to increase the cooking time if you use this method though