When I think of Christmas past, there was always a great assortment of baking to be had. Now that allergies are a part of our lives I’m always looking to recreate some of our favourites. This allergy friendly apple pie does not disappoint. Feel free to change up the fruit to suit your taste. Peach, blueberry, cherry you name it. I also love to use this dough to make savoury meat pies.
Top each mini pie with your favourite cut out shapes.
Holiday Apple Pie
Author: Gena
Recipe type: Dessert
Cuisine: Paleo/AIP/Vegan/Allergy Friendly
Prep time:
Cook time:
Total time:
Allergy friendly Mini Apple Pies.
Ingredients
- Crust
- 1¾ cup Cassava flour
- ½ c Tigernut flour
- ¼ tsp sea salt (adjust according to preference)
- ½ cup palm shortening
- ¼ cup vegan butter (check oils for dietary preferences)
- ¼ cup ice-cold water, added in tablespoons (may need more or less adjust accordingly)
- Filling
- 4-5 medium apples cored and roughly chopped (Approx 4 cups)
- ¼ cup coconut sugar or succanat
- ½ tsp cinnamon
- 1 tbsp cassava flour
- Optional: Add raisins, cranberries or other dried fruit to taste.
Instructions
- Preheat oven to 375 degrees
- Crust: In a medium bowl combine cassava flour, tigernut flour and salt.
- Cut in vegan butter and shortening with fork or pastry cutter if you have.
- Add water a tablespoon at a time until the mixture forms and can be shaped into a ball.
- Cover in wrap and set aside while you prepare the filling. You can place dough in the fridge, but I find it easier to work with when the dough is closer to room temperature.
- Filling: Toss the apples with the coconut sugar, cinnamon and cassava flour. Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. Roll and crimp the edges of the dough together, tightly sealing them. Poke a few vent holes into the top of the pie. Then cut out shapes with remaining dough to top the mini pies and place on the bottom rack of oven.
- Assembling the pies: Roll out dough between two pieces of cassava floured parchment paper, to about 1.5-2mm thickness.
- Cut out larger circles for the pie bottoms, eyeball a circular shape larger than the width of the muffin tin about 6-inch in diameter
- Use the top of a cup for smaller circles for the tops.
- Press the bottoms (larger circles) into your muffin tin, allow extra dough to form over the edge as you will need to crimp the smaller circle on top once you get the filling placed inside.
- Fill each pie with about 2-3 tbsp of filling (depending on the size of your muffin tin).
- Place small circle of dough on top and crimp/seal edges.
- If extra dough is available, roll out the dough and use little cut outs to make shapes to place on top of the mini pies.
- With a pastry brush lightly coat the tops of the pies with a dairy free milk wash on the top (I have also used vegan melted butter).
- Bake at 375 for 20 minutes (check often, ovens temps vary), until lightly browned on top.
Crust recipe modified from Flash Fiction Kitchen.
"Can I just tell you for a minute how much I love following Gena? She has been the sweetest, supportive, and encouraging lady. If you’re on Instagram go on over and follow her and check out her new blog. There you will find information about holistic health, great recipes, and life with a food allergic child." 
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