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healthy mini apple pie on plate
Erin Antoniak

Healthy Mini Apple Pies

4.79 from 14 votes
This healthy mini apple pie recipe is a deliciously easy dessert made with a homemade cookie crust. These mini pies are made with almond flour, making them both gluten-free and low carb!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 -18 mini pies
Course: dairy-free, Dessert, gluten-free
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 2 tablespoons honey
  • 2 tablespoons melted coconut oil
Filling
  • 2 medium apples diced very small - I used Honeycrisp.
  • 1 tbsp butter or coconut oil
  • 2 tbsp coconut sugar or brown
  • 1 tsp pumpkin pie spice or mixture of cinnamon, nutmeg, ginger, cloves

Method
 

  1. Preheat oven to 325F. Prepare mini muffin tin by greasing.
  2. In a large bowl, mix the almond flour, baking powder, cinnamon, and salt with a whisk.
  3. In a small bowl, combine egg, honey, and oil.
  4. Add wet ingredients to almond flour mixture and stir till combined. Let dough rest for 5 minutes.
  5. Press 1-2 Tbsp dough into mini muffin tin being sure you create a large dent in the middle.
  6. Bake for 10-12 minutes or until golden brown. 
  7. Let cool completely before adding apple topping.
  8. While cooling, heat a small saucepan with 1 tbsp butter. Stir in apples, coconut sugar, and spice.
  9. Let cook for 4-5 minutes or until just softened. Remove from heat.
  10. Divide among crust cups.
  11. Top with whipped cream or enjoy as is!
  12. Store in refrigerator if not enjoying immediately.

Nutrition

Calories: 130kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.03gCholesterol: 12mgSodium: 112mgPotassium: 31mgFiber: 2gSugar: 6gVitamin A: 50IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Pro tip: use any leftover apple filling on oats!
  • Let the Dough Rest Before Pressing: After mixing the wet and dry ingredients together, let the dough rest for 5 minutes before pressing it into the mini muffin tin. this makes it much easier to work with and helps it hold its shape.
  • Cool the Crusts Completely Before Filling: Once your crusts come out of the oven, let them cool completely before adding the apple topping. Adding warm filling to a warm crust will cause everything to fall apart, and patience here makes all the difference.
  • Don't Overcook the Apple Filling: Cook the apples for only 4–5 minutes, until just softened — they'll continue to soften a bit once added to the warm crusts, so pulling them off the heat a little early keeps that perfect tender (not mushy) texture.

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