APPLE UPSIDE-DOWN PIE

I’m soooo weak!  It’s only day 3 of my 21 Day Sugar Detox and I’m already crafting up desserts…ugh!  I wont let a detox or 90 degree weather stop me from baking. I have issues! Here’s the thing, I LOVE PIE and all the recipes being posted already for Fall are driving me crazy and I feel completely left out. So, I suppose, out of jealousy and the lack of will power I decided it was PIE TIME.  

These little mini pies are made to be eaten in moderation, that means 1 a day….Good luck with that!

INGREDIENTS:

• 2 c. almond flour, fine
• 1 Tbsp coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/2 c. lard (or fat of your choice)
• 2 large green apples (approx. 4 c. diced)
• 1 Tbsp cinnamon, ground
• 1 tsp nutmeg, ground
• 6 tsp. coconut oil (ghee or grass-fed butter)

PREPARATION:

1. Pre-heat oven to 375 F
2. Line 12 muffin tins
3. In medium bowl, combine almond flour, coconut flour, salt and baking soda
4. Add lard to the flour mixture and using your hands combine until it forms a big soft ball
5. Place dough in the refrigerator while you prepare the apples
6. Slice and dice apples, the thinner the better

Thinly slice apples

7. In a bowl, combine apple bits, cinnamon and nutmeg and stir until apples are well coated with spices
8. Remove dough from refrigerator and divide into 12 small balls, placing 1 ball in each line muffin tin

Divide dough into 12 balls

9. Gently mold the dough into the muffin liner

Gently press dough into liners

10. Spoon apple mixture into the crust
11. Top each pie with 1/2 tsp. coconut oil
12. Bake for 20-25 minutes
13. Remove from oven and allow to cool for a few minutes
14. When ready to serve, flip the pie over onto a plate and add topping of your choice (coconut creme is my fav)

Top with coconut creme, ice cream or caramel sauce. Choices are endless.

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