Mini Apple Pies with Coconut Oil Crust

Remember Jolie’s first birthday party that happened a few weeks ago? Along with her birthday cake, we also had mini apple pies. I wanted to do something other than cupcakes because they seem to go untouched at most parties. Everyone loves pie, and my grandfather brought me down a huge bag of apples from a tree in his yard, so that was cool.

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Mini Apple Pies

(Makes about 12)

3/4 cup coconut oil

2 cups unbleached all purpose flour

1 teaspoon salt

3 – 4 tablespoons ice cold water

Cut the coconut oil into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on a floured surface. It works better if the kitchen isn’t too warm- the second time i made a batch it was too sticky, but the oven was on so I think that may have been the problem. Use a cup or circle cookie cutter to make crust, place into liners in a cupcake pan. Cut a smaller circle out of remaining dough, cut 4 edges (as if you are cutting in half twice but leave the center) and fold over skipping one corner each time, to make a pinwheel.

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Filling:

About 4-5 apples chopped (the smaller the better)

1 tbsp lemon juice

1/2 c sugar

1 tbsp flour

1/2 tsp cinnamon

Combine all ingredients in a sauce pan and cook over medium heat for 10-15 minutes to soften the apples. Cool and fill pie crusts, top with pinwheels and bake for about 25 minutes at 350. Brush with egg if you want it to brown. I left out eggs and dairy from this recipe so my niece could enjoy the pies as well.

Enjoy! We sure did. I made over 40 since I had so many apples, so I enjoyed them for breakfast all week after the party. 😉

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