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Paleo Pear & Apple Pie Cups Recipe

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

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

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

Nutrition Facts

Serving Size 6 Filled Pie Cup Servings