mini caramel apple pies (gluten free, nut free, low sugar)
these cute little apple pies are absolutely to die for!
i’m really obsessed with them. they are pretty low in sugar for a dessert- something I am always conscious of as even healthier desserts can contain tons of sugar. luckily these don’t lack in flavors or texture, regardless of the lower sugar content! they’re just SO good.
perfect for holiday parties, friend gatherings, office pot lucks, or a sweet treat to have around the house. gluten free and can be made vegan!
Makes 7 mini pies
For the pie crust:
1 1/2 cup oat flour
1/4 cup butter, melted (coconut oil for vegan)
2 tsp coconut sugar
1 tsp cinnamon
1/4 tsp sea salt
3-4 TBSP cold water
Preheat oven to 375°F. Mix together oat flour, coconut sugar, cinnamon, and sea salt.
Pour in melted butter and combine until mixture is crumbly.
Slowly add cold water as needed, mixing until dough is moistened and smoothed (I needed a little less than 4 TBSP)
Divide pie crust evenly among 7 cupcake tins. Press dough with hands in tins until bottom is flat and dough comes up the sides of the tin.
Bake for 18-20 minutes. Allow to completely cool before gently removing with a spoon. Be careful not to break them! You can also try tipping the cupcake tin upside down to see if they will gently come out. Just make sure your hand is there to catch them!
For the caramel apple filling:
2 medium-large apples, diced
1 can full fat coconut milk
1/4 cup coconut sugar
1 tbsp coconut or avocado oil
2 tsp cinnamon
1 tsp vanilla extract
1 tsp butter (coconut oil for vegan)
To make the caramel sauce, combine coconut milk and coconut sugar in a pot on the stove. Heat on medium to a boil, then reduce to a low simmer for 35-40 minutes. Stir occasionally to prevent burning.
While the caramel is simmering, sauté the diced apples over medium in oil and 2 tsp cinnamon. Sauté for 10-12 minutes, stirring occasionally. Remove from heat.
Once caramel sauce has thickened enough to stick to the back of a spoon and darkened, stir in vanilla and butter then combine with apples and remove from heat.
Spoon caramel apple filling into each pie crust (make sure not to do this while the pie crusts are still in the tin, or they will be very hard to remove).
Serve, or store in refrigerator until ready to reheat and serve.