By Danielle - @wanderfully.wholesome
New year, new way to eat apple pie! If you’re like me, you just love a warm apple pie fresh out of the oven. But, you may not always want a big ol’ slice of pie or have the need for an entire pie that will just sit in your fridge [oh yeah, we’ve all been there].
These little Apple Hand Pies are the perfect grab-and-go treat and would make a great dessert at a potluck or gathering. As a healthier alternative to the classic recipe, you can count on these to bring all the flavor you’re used to without the added junk.
To top them off, I make a homemade caramel sauce using Wild Friends Vanilla Collagen Peanut Butter - because who doesn’t like an apple + PB combo?!
Mini Apple Hand Pies
Ingredients
Crust
- 1/2 cup All Purpose GF Flour [I used Bobs Red Mill]
- 1/4 tsp xanthum gum [unless your flour includes this already]
- 2 flax eggs [2 Tbsp ground flax seed + 6 Tbsp water - let sit 10 min until a gel consistency]
- 1/4 cup coconut oil, solid
- 2 tsp coconut sugar
- 1/4 tsp salt
- 6-8 Tbsp cold water
- Coconut oil spray [for pan]
- 1 Tbsp vegan butter, melted
Filling
- 1 1/2 honeycrisp apples, finely diced
- 2 Tbsp maple syrup
- 1 Tbsp cinnamon
- 3 Tbsp water
- 1 tsp coconut sugar
- 2 Tbsp GF Flour [same as used in crust]
Peanut Butter Caramel
- 8-10 pitted dates
- 2 Tbsp Wild Friends Vanilla Collagen Peanut Butter
- ½ cup coconut milk
Directions
Crust
- In a stand mixer, combine coconut oil and sugar
- Add in flax eggs and salt
- Stir in cold water
- In a separate bowl, mix flour and xanthum gum together [unless your flour has this already].
- Add in flour and combine
- Form the dough into a ball and place on a flat surface
- Using a rolling pin, roll out the dough until flat
- Using a larger and smaller circle cookie cutter [or the screw-on lid of a mason jar and rim of a mason jar], make enough circles for the bottom and top of each pie [mine made 6 pies, so that's 6 large circles and 6 small circles in all]
- Note: the melted butter will go on the pie crust at the end
Filling
- In a mixing bowl, add all ingredients except for the flour and stir to combine
- Add in flour, toss together
Assembly
- Preheat oven to 350
- In a muffin tin, spray 6 of the cups with coconut oil [if you want, you can also use muffin liners to avoid sticking, but you’ll want to make sure you don’t pinch the liner into the crust at the end]
- Using the larger circles of pie dough, line each cup
- Add in about 1/8 cup of the filling to each hand pie [don’t over-fill the cup]
- Top them each with the smaller circles of pie dough, pinching around the edges to secure
- Baste each pie with a little melted butter
- Bake 15-20 min
- While it’s baking, add all of the caramel ingredients to a blender and blend until creamy
- Serve warm with a nice drizzle of collagen PB caramel and enjoy!