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