It’s that time of the year again! I’m talkin: warm soups, hot chocolate, apples and cinnamon, pumpkin flavored everything, and sweaters all day long. It’s finally fall and I could not be happier. This time of the year is my absolute favorite. There’s a slight chill in the air so you don’t start sweating the second you step outside. You can wear jeans and be totally comfortable. I don’t know which part of the season makes me happiest, but I don’t think there’s one part that I dont like. Of course, one of my favorite parts of this time of the year, is all the amazing food. I love creating new recipes using pumpkin, squash, cinnamon, apples, and so much more. There’s just something about baking on a cool crisp fall afternoon.
I’ve definitely started early this year because I’m so in the spirit. I went apple picking with my family and it was such an adventure. Like I said, its not quite the right temperature yet so it was a tad warm. I dressed for the fall mood and let’s just say I was not comfortable… too much heat when you’re wearing a sweater is never a good thing. Regardless, we picked bags worth of fresh crispy apples and my first thought: what new recipes can I create?? There are just so many things you can make with apples. I decided to start with a classic apple dish: apple pie! I put my own little spin on them and created mini apple pie balls! They’re so fun to make and so dang good. I hope the recipe makes sense to you guys! Hope you’re enjoying October 🙂
- 1 1/2 cups almond flour
- 1/2 cups and 2 teaspoons brown rice flour
- 1/4 tsp salt
- 2 eggs
- 1/4 cup applesauce
- 2 whole apples sliced thinly
- juice from one lemon
- zest from one lemon
- 1 1/2 tbs date honey
- 1/2 tsp cinnamon
- dash of sea salt
For the top:
- One egg
- Cinnamon (optional coconut sugar)
- Walnut butter to top (optional, but really why would you not??)
- Create the crust: mix all ingredeints to create the dough. The mixture should form a big smooth ball. Cover the dough and let cool in the fridge. If it gets too warm, the dough will be too sticky to work with.
- Create filling: thinly slice the apples and cook in a pan with a little water. The water should boil out and the apples should be softer. As they are getting soft, you can smush them down more so they break up to create a smoother filling.
- Once the water is gone, pour in the lemon, honey, and seasoning mixture so the apples are well coated. The apples should still be on the pan at this point in order to continue softening, but adding a little crisp to them.
- Let this mixture cool before filling the dough
- Once everything is cooled, separate the dough and create little ball shapes. The size can vary on what you are looking for in your mini pies! Flatten each one as thin as you can without ripping it. It’s better to do this on a lightly floured surface so the dough doesn’t stick or rip. The colder the dough: the better!
- Fill each flattened circle with the apple pie filling. Be careful not to add too much so that you can’t seal the dough.
- Fold the edges of the flat cirle around the filling and carefully use your hands to roll the ball together so that it seals properly. Do this with each dough ball.
- Place on a baking sheet. Optional: coat each one with a light egg wash on top and sprinkle cinnamon before baking. You can also add a little coconut sugar to add more sweetness and create a crispy top.
- Bake at 350 for about 38 minutes. The outside should get a little brown and crispy.
- Let cool and top with walnut butter and a drizzle of honey. Since the filling or dough does not have added sugar, the honey gives it that little step up at the end!
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