We’re currently obsessed with baking everything mini. It’s not only so much cutter, but also easier to share with family and friends, easier to store it and it bakes much faster than the larger size baked goods.
This holiday season we decided to keep things simple, low afford but very delicious. To make these mini apple pies you’ll only need a few thing.
Ingredients:
- 1 pink lady apple
- 1 green apple
- 1/4 cup walnuts
- 1/3 cup Copra’s organic young Thai coconut meat
- 3 tbsp Copra’s coconut nectar
- 1/2 lemon *juiced
- 1 tbsp vanilla extract
- 1 tbsp pumpkin spice mix
- 1 block pie crust
This recipe is very straightforward, it takes only a couple minutes to assemble.
Instructions:
Start buy defrosting your coconut meat the night before or 1 2 hours before the recipe.
When you’re ready to start baking your mini apple pies, don’t forget to pre-heat your oven at 370F.
First cut the apples and defrosted organic coconut meat into small uniform pieces.
Then to a large bowl add the cutter apples, coconut meat, coconut nectar, crushed walnuts, vanilla extract, lemon juice and pumpkin spice mix. Stir it well and set it aside.
Once your pie filling is done, it’s time to shift our attention to the crust.
PRO-TIP: Make sure to lightly dust with flour your work surface and rolling pin. It will prevent the crust from sticking to your table and pin.
Gently press the crust down until it’s about 1/2 inch thick. With the help of a cookie cutter or bowl, cut circles in the crust.
Carefully place the crust onto a greased muffin tray, pushing down the sides and bottom. When you’re done place the tray in the fridge for 10 minutes to make the crust extra crunchy.
Once your crust is chilled and out of the fridge, add your apple and coconut filling then top it up with your favorite pie crumble.
We have a Gluten-Free Pie Crumble recipe for you here (add link to crumble recipe pls)Â
Bake it at 370F for 25 minutes until golden brown.
Once you’re ready to serve, plate your mini apple pies with ice cream or whipping cream. To make it even more indulgent, drizzle Copra’s organic coconut nectar then top it up with crushed walnuts and a sprinkle of pumpkin spice.
