Apple pie is one of the many well-loved traditional holiday desserts out there. These individual-sized pies bring an exciting twist to this old favorite. Not only are they as cute as a button, but they feature a delectable coconut oil pie crust to bring a new flavor to this classic. Of course, we always recommend serving a la mode!


Pie Ingredients:

  • 1 Jar MM Local Ripe Apple – Apple Pie Filling (24oz.)

Coconut Oil Pie Crust Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup coconut oil, room temperature
  • 4-7 tbsp water, cold

We used this recipe for the crust, but any standard single crust recipe will do. It’s easiest if you do this in a food processor so you can make the dough quickly without heating up the coconut oil too much.


  • Once the dough has chilled for 1 hour, roll out to 1/4 inch thickness.
  • Preheat oven to 425.
  • Using a wide-mouth mason jar ring, cut out 16 rounds. (You may need to squish the bits and re-roll out the dough to get all 16 circles.)
  • Put 8 rounds on a lined baking sheet.
  • Using a straw, punch out decorative steam vents in remaining 8 rounds.
  • Put 1-1.5 Tbsp pie filling in center, leaving 1/2 inch space around the edge (Optional – add 1/2 tsp butter pat on top of pie filling.)
  • Whisk one egg and apply the egg wash around the edges of the rounds.
  • Put vented tops on each filled round and crimp edges using tines of a fork.
  • Brush each mini pie with remaining egg wash.
  • Sprinkle with coarse sugar if desired (or top with a maple glaze once out of the oven).
  • Put in fridge while oven pre-heats.
  • Bake for 25 minutes, or until golden-brown and the filling is bubbling through the vents.
  • Serve with vanilla ice cream!