Paleo Fried Apple Pies

paleo fried apple pies

2 from 2 reviews


{added to the remainder of the juice from the apples}:


  1. Melt the coconut oil in a medium pot over medium/high heat. Add the apples, maple syrup, lemon, cinnamon, and salt. Stir and let simmer for about 5 minutes. Remove from heat and using a slotted spoon, transfer the apples to a separate bowl so that they can cool. Save the juices in the pot and set aside for making the caramel dipping sauce later.
  2. Whisk the almond flour, arrowroot flour, and salt together in a large bowl making sure to break up any large clumps. Add the room-temperature coconut oil and using either a fork or pastry cutter, break it into the flour. Keep incorporating until evenly distributed and the flour is crumbly.
  3. Create a cater in the flour and crack the four eggs in. Whisk the eggs together then slowly incorporate the surrounding flour until the dough comes together. Dust a parchment paper with arrowroot flour and lay the dough on top. Dust with more arrowroot flour, form into a ball, and refrigerate for about 5 minutes.
  4. Cut the dough in half, working half now and placing the other half in the refrigerator. Roll out the dough to approximately 1/8th inch thickness. Dust liberally with arrowroot flour to avoid sticking. If the dough gets too warm, place back in refrigerator. Using a 4” circle cookie cutter or a ramekin cut circles of pie crust and lay on a parchment paper. Repeat for the remaining dough.
  5. Place the apple drippings back over medium/high heat. Add the calvados, maple syrup, and coconut milk. Whisk together and let it simmer for 5 minutes. Remove from heat and let cool to thicken.
  6. Whisk the coconut sugar and cinnamon together.
  7. Heat the 1 cup of coconut oil in a small frying pan over high heat.
  8. Spoon about 1 Tbl of apples onto one side of the pie crust. Wet your finger and run it along the outside of the circle so that the dough will stick to itself. Fold the dough over and gently press the seal shut. Using a fork, press down on the edge to seal further. Repeat for all 12 pies.
  9. Gently place two pies in the hot oil at a time. Cook for 2.5 minutes total – flipping halfway through if needed. Gently remove from oil and lay on paper towels to absorb excess oil. Dust with the cinnamon sugar and plate with the caramel sauce.