Pondering pie for this Thanksgiving? Present each of your dinner guests with their very own miniature apple pie, hot from the oven and topped with a dollop of fresh frozen yogurt.
These gorgeously golden ramekin pies will top your list of things to give thanks for, as they’re healthier and far easier to make than classic flaky-crusted apple pie, and they don’t contain any unhealthy trans-fats, sugar, gluten or dairy products.
For the Pie Crust:
2 cups almond flour
2 Tbsp coconut oil
1 tsp pure vanilla extract
1/8 tsp stevia powder
1/8 tsp salt
For the Filling:
6 apples, cored and sliced
1 cup apple cider
1 Tbsp lemon juice
2 Tbsp arrowroot powder
1 Tbsp cinnamon
Preheat the oven to 350 degrees Fahrenheit. Place 8 1-cup ramekins on a baking sheet (set a ninth ramekin of the same size aside, to use for cutting the pie dough).
In a food processor, combine the almond flour, salt and stevia powder. Pulse in the coconut oil, apple sauce and vanilla until the mixture gathers itself into a ball. Dust a piece of parchment paper with some more almond flour, place the dough on top and put it in the freezer to chill for about 20 minutes.
Meanwhile, in a large bowl, toss together all of the ingredients for the pie filling. Divide the filling evenly (including any left-over juices in the bowl) among the 8 ramekins.
Dust a second piece of parchment paper with almond flour. Remove the pie dough from the freezer, place the second piece of dusted parchment paper on top of the dough, and proceed to roll out the dough between the two pieces of parchment, to about ¼ inch thickness.
Remove the top layer of parchment and use the mouth of an empty ramekin to cut 8 circles out of the pie dough. Place one circle of dough on top of each apple-filled ramekin.
Place the baking sheet with the ramekins into the oven, and bake for about 45 minutes, until the pie crust is golden brown.
Nutrition Facts per pie: 200 calories/8g total fat (2g saturated fat)/15g total carbs (4g dietary fiber)/6g protein