Paleo Pear & Apple Pie Cups
Try this Paleo Pear & Apple Pie Cups recipe.
Try this Paleo Pear & Apple Pie Cups recipe.
- pinch of salt
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 3 tbsp water
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1 stick
- 2 tsp pure vanilla
- 3 small
- 3 small (i used bartlett pears)
- 1-2 tbsp raw honey (optional - taste and add if n
- 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
- 2 cans of full-fat coconut milk (13.5 oz each)
- 1/4 cup of raw honey (adjust to your desired sweetness)
- Carbohydrate 10.3184587501411 g
- Cholesterol 40.4916666666667 mg
- Fat 15.29976625 g
- Fiber 0.743649981012278 g
- Protein 0.263812083339546 g
- Saturated Fat 9.68098541666667 g
- Serving Size 1 1 Filled Pie Cup Serving (44g)
- Sodium 135.421500000016 mg
- Sugar 9.57480876912882 g
- Trans Fat 1.08000966666667 g
- Calories 176 calories
Step-by-step
- In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick.
- Bring mixture to a boil over medium-high heat.
- Stir mixture, cover, and reduce heat to medium-low.
- Stir occasionally and cook about 20 minutes, or until fruit is tender.
- Next, add the ground cinnamon and allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired.
- Remove the cinnamon stick.
- If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in the refrigerator.
- Preheat oven to 350°F.
- Grease the 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 350°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 a light brown color overall.
- Remove the tin from the oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.
My Paleo Pear & Apple Pie Cup Adventure: A Busy Mom's Sweet Success
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, finding time for anything beyond the basics feels like a luxury. But lately, I've been rediscovering the simple joys of baking – and sharing them with my family. This Paleo Pear & Apple Pie Cup recipe became my latest obsession, a perfect blend of deliciousness and convenience that fits seamlessly into my busy schedule.
I’ve always loved the comforting warmth of apple pie, but traditional recipes are often laden with refined sugar and processed ingredients. This Paleo version, however, is a game-changer. It's naturally sweetened (I used a touch of raw honey, adjusting to taste, but you could even skip it and rely on the natural sweetness of the pears and apples), packed with wholesome ingredients, and surprisingly easy to make. The individual pie cups are perfect for portion control and make for delightful little desserts, ideal for lunchboxes or an after-school treat.
The best part? The entire process, from prepping the fruit filling to baking those golden-brown crusts, is surprisingly manageable even on a weekday evening. The recipe doesn't require any specialized equipment – just your standard baking essentials. And the outcome? Tiny, perfectly portioned pies that burst with the warm, comforting flavors of autumn. My kids absolutely adore them, and let's be honest, so do I!
The magic of this recipe lies in its simplicity. The fruit filling is a breeze to make: simply combine pears, apples, a hint of lemon juice, water, and cinnamon. The gentle simmering process allows the fruits to soften beautifully, releasing their natural sweetness. The addition of a dash of allspice provides a warm, comforting depth of flavour that perfectly complements the pear and apple. I experimented with different types of pears – Bartlett pears worked beautifully, offering a lovely balance of sweetness and juiciness – but feel free to get creative and use what you have on hand.
The crust is equally straightforward. The combination of almond flour, coconut oil, and honey creates a remarkably tender, crumbly crust that's both delicious and grain-free, making it perfectly aligned with a Paleo lifestyle. I love the addition of finely chopped pecans; they add a delightful crunch and a touch of nutty richness. The crucial element here is not to overbake the crusts. They should achieve a lovely light brown color; overbaking can lead to dryness.
The assembling process is incredibly quick and intuitive. You simply press the dough into mini muffin tins, bake until golden, and then fill with the warm fruit mixture. These tiny pies are not just a delightful treat, but a testament to the fact that wholesome, delicious food doesn't have to be time-consuming or complicated.
I often double the recipe – one batch for the kids' lunchboxes, and a second batch for a quick dessert after a long day. They reheat beautifully and can even be enjoyed cold, making them incredibly versatile. This recipe has become a cherished part of our family routine, and I wholeheartedly recommend it to anyone, whether you're a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and easy-to-make dessert.
Beyond the recipe itself, I've found this baking process to be incredibly therapeutic. The act of measuring ingredients, mixing the dough, and watching the pie cups transform in the oven offers a sense of calm amidst the daily chaos. It's a small ritual of self-care that I've come to appreciate immensely. And sharing these little pies with my loved ones makes the experience even more meaningful. So, if you're looking for a rewarding and delicious recipe that can fit into your busy life, give these Paleo Pear & Apple Pie Cups a try. You won't be disappointed.
Tips and Variations:
- Feel free to experiment with different spices. A pinch of nutmeg or cardamom would add delightful layers of flavor.
- For a richer crust, consider using a combination of almond flour and coconut flour.
- If you don’t have pecans, walnuts or macadamia nuts work equally well.
- These pie cups can be stored in the refrigerator for up to three days, making them perfect for meal prepping.
Enjoy the sweet satisfaction of creating these delightful, healthy treats!
