There’s two things I involve in almost every one of my days…apples and cinnamon. Whether in oatmeal like this Harvest Apple Oatmeal or just crunching into a crisp apple as a snack, I think apples are one of the most perfect fruits! But oh man, warm apple pie!! When the air is crisp and cool outside and the oven warms your house. Who needs a candle when apple pie is baking in the oven?
I remember the first time I ever made an apple pie. It was in my grandmas kitchen one September, and fall was just starting to turn the leaves bright colors. I remember peeling a bucket-full of apples and getting a hand cramp in the process. Then chopping them into thin slices and coating them with flour, sugar, and cinnamon. “That’s it?”, I asked. It was so simple and yet as the apples baked and softened under a crispy crust, and all the flavors of fall baked together, it felt like the beauty of outside crept indoors for a moment.
Sometimes a whole apple pie, though, is tough to have laying around the house. I mean, maybe “tough” isn’t the right word. Maybe it’s distracting, challenging to the will power, teasing. There’s always an excuse to eat a little more pie…I think I know all the excuses! But that’s ok when you make little mini apple pies for two! There’s just enough to check off apple pie for the year, and do you see how cute they are! I mean, you almost don’t want to dig in for fear of messing them up.
Except you do want to dig in because they are just too good and perfect!
Each bite is the perfect bit of crunchy buttery crust with somewhat tart, somewhat sweet apples! With a whole wheat crust thats both earthy and nutritious, you can at least feel like you’re making a more healthful decision, am I right? And just when you thought that’s all these had to offer, a sprinkling of walnuts brings a nutty crunch to each bite. Do I have your attention now?
- 1 1/4 cup white whole wheat flour
- 1/4 tsp salt
- 1/3 cup coconut oil
- 4-5 tbs cold water
- 2 apples, honey crisp or Granny Smith, peeled and diced
- 2 tbs coconut oil
- 1/4 cup maple syrup
- 1 tbs white whole wheat flour
- 1/4 cup walnuts, chopped
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp all spice
- 1/4 tsp ground ginger
- Food processor
- 2 ramekin dishes
- Rolling pin
- First make your crust. Place all ingredients in a food processor and mix until coconut oil is fully incorporated. It should look somewhat like sand.
- Form into a ball and place in the fridge while you make the filling.
- For the filling, combine all ingredients in a medium bowl and mix thoroughly.
- Take your dough out of the refrigerator and divide into four equal parts.
- Roll out each 1/4 into a 1/8 inch thick circle.
- Place one rolled out crust into your two ramekin dishes.
- Next, spoon in your apple filling. Make sure to really stack it in because as the apples cook they will shrink a little.
- Next, with your remaining two crust circles, cut in strips to form your lattice top.
- Place lattice strips on top of your crust in one direction.
- Then weave with the other crust strips in the opposite direction. ( I managed to fit about 3-4 strips going one direction and then 2-3 going the other direction)
- Bake at 350 degrees for 20-25 mins or until crust is browning.
- Let cool and dig in!