mini pecan apple pies
these sweet little pecan apple pies are not only gorgeous, they're a decadent and delicious individual treat.
Servings: 14 mini pies
Ingredients
filling
- 2 cups pecans
- 1 apple, peeled and shredded
- 1/2 cup honey
- 4 eggs, beaten
- 1 tsp cinnamon
- 2 tbsp coconut milk
- 1 tsp pure vanilla extract
crust
- 1 cup cashews
- 1 cup almond four
- 1 tbsp pure vanilla extract
- 2 tbsp coconut oil, melted
- 1 egg
- 3 tbsp honey
Instructions
crust
- start by preparing your crust. start by grinding the cashews in the food processor, before adding the flour, and all other ingredients for the crust, until well combined.
- press down the batter, approx 1 and 1/2 tbsp per pie, into a silicone whoopie mold (i recommend this one).
- bake the crust in a preheated oven at 340 for 13 minutes, until turning slightly golden.
- remove from oven and set aside while you prepare your filling. if they've puffed up a bit, gently press down the batter with your fingers a bit while they're still hot.
filling
- chop up your pecans, and in a large bowl, place your pecans, shredded apple, cinnamon and toss.
- add the honey and combine, before adding the coconut milk, vanilla extract and beaten eggs (whisk eggs in a small bowl separately beforehand).
- once everything is well-combined, place approximately two tbsp of pecan-apple filling in each mini pie.
- bake in a preheated oven at 340 for 40 minutes or so. remove from oven and allow to cool completely before attempting to pop them out of the trays.
- serve warm, with a side of yogurt or even ice cream! store in an airtight glass container in the fridge or freezer. they do freeze well.