Paleo Pear & Apple Pie Cups Recipe

AuthorTrina

easy paleo apple-pear pie cups recipes

Chunky Pear-Apple Filling
 3 apples (any variety) – peeled, cored and diced small
 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 cans of full-fat coconut milk (13.5 oz each)
 2 tsp pure vanilla
 2 tsp cinnamon
 1/4 to 1/3 cup of raw honey (adjust to your desired sweetness)

Chunky Pear-Apple Filling
1

In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick

2

Bring mixture to boil over medium-high heat

3

Stir mixture, cover and reduce heat to medium-low

4

Stir occasionally and cook about 20 minutes, or just until fruit is tender

5

Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired

6

Remove cinnamon the stick.

7

If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator

Baked Pie Cups
8

Preheat oven to 350º F

9

Grease bottom and sides of 6 cups in a muffin tin

10

Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough

11

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

12

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

13

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"
14

In a mixing bowl, combine all the ingredients

15

Pour mixture into an electric countertop ice cream maker

16

Churn about 20-30 minutes

17

Makes about 1-1/2 pints

18

Store in freezer until ready to serve

Paleo • Gluten-Free • Dairy-Free

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Ingredients

Chunky Pear-Apple Filling
 3 apples (any variety) – peeled, cored and diced small
 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 cans of full-fat coconut milk (13.5 oz each)
 2 tsp pure vanilla
 2 tsp cinnamon
 1/4 to 1/3 cup of raw honey (adjust to your desired sweetness)

Directions

Chunky Pear-Apple Filling
1

In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick

2

Bring mixture to boil over medium-high heat

3

Stir mixture, cover and reduce heat to medium-low

4

Stir occasionally and cook about 20 minutes, or just until fruit is tender

5

Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired

6

Remove cinnamon the stick.

7

If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator

Baked Pie Cups
8

Preheat oven to 350º F

9

Grease bottom and sides of 6 cups in a muffin tin

10

Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough

11

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

12

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

13

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"
14

In a mixing bowl, combine all the ingredients

15

Pour mixture into an electric countertop ice cream maker

16

Churn about 20-30 minutes

17

Makes about 1-1/2 pints

18

Store in freezer until ready to serve

Paleo Pear & Apple Pie Cups Recipe
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