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!
- 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!