Paleo Pear & Apple Pie Cups

Paleo Pear & Apple Pie Cups

paleo apple cake

Paleo Pear & Apple Pie Cups

Servings 6 filled pie cups

Ingredients
  

  • CHUNKY PEAR-APPLE FILLING
  • 3 apples – peeled cored and diced small, any variety
  • 3 pears – peeled cored and diced small (I used Bartlett pears)
  • 1 tbsp fresh lemon juice
  • 3 tbsp water
  • 1 tsp ground cinnamon
  • 1 cinnamon stick
  • 1/4 tsp allspice
  • 1-2 tbsp raw honey optional - taste and add if needed
  • BAKED PIE CUPS
  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans finely chopped
  • 1/4 cup of coconut oil melted
  • 3 tbsp raw honey
  • 1/2 tsp pure vanilla extract
  • pinch of salt
  • VANILLA-CINNAMON NON-DAIRY "ICE CREAM"
  • 2 oz cans of full-fat coconut milk 13.5each
  • 2 tsp pure vanilla
  • 2 tsp cinnamon
  • 1/4 cup to 1/3honey adjust to your desired sweetness

Instructions
 

Chunky Pear-Apple Filling

  • In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick. Bring mixture to boil over medium-high heat.
  • Stir mixture, cover and reduce heat to medium-low. Stir occasionally and cook about 20 minutes, or just until fruit is tender.
  • Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired. Remove cinnamon the stick. If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator.
  • Heat a skillet on medium-high, add oil. Once oil has heated through, add the chard stem pieces. Sauteé a minute or two, just until the pieces barely soften. Add the leaves, beans, and balsamic. Cover the pan and turn heat to low. Cook another minute or two, until beans have just started to soften but still have a little crunch. Serve hot.

Baked Pie Cups

  • Preheat oven to 350º F. Grease bottom and sides of 6 cups in a muffin tin.
  • Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough
  • Press one ball of dough into the bottom and sides of each muffin tin well to form a cup that's about the same thickness all the way around.
  • Begin baking the empty cups in your 350º F oven. Set a timer for 8 minutes and check to make sure the cups are not browning too fast on top...if they are, loosely tent with aluminum foil. Continue baking the cups for another 6 minutes or so...just until the cups develop an light brown color overall
  • Remove tin from oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.

Vanilla-Cinnamon Non-Dairy “Ice Cream”

  • In a mixing bowl, combine all the ingredients. Pour mixture into an electric countertop ice cream maker.
  • Churn about 20-30 minutes. Makes about 1-1/2 pints. Store in freezer until ready to serve
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