Paleo Fried Apple Pies
There are some really great Paleo-friendly pie recipes out there in books and on the web. While those slice-and-dice pies are great for gatherings, so are these mini, fried, delicious, fried apple pies.
Servings: 12 pies
Ingredients
- 3 cups chopped green apples
- 1/4 cup extra virgin coconut oil
- 1/4 cup maple syrup
- 1/2 lemon juiced about 1 tablespoon
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 1/4 cup almond meal
- 3/4 cup arrowroot flour
- 1/4 teaspoon kosher salt
- 1/4 cup extra virgin coconut oil room temperature
- 4 large eggs
- Extra arrowroot flour for dusting
{added to the remainder of the juice from the apples}:
- 2 tablespoons Calvados or other brandy/whiskey
- 1/4 cup maple syrup
- 3 tablespoons full-fat coconut milk
- 1/2 cup coconut sugar
- 1 tablespoon ground cinnamon
- 1 cup extra virgin coconut oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Whisk the coconut sugar and cinnamon together.
- Heat the 1 cup of coconut oil in a small frying pan over high heat.
- 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.
- 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.
- Enjoy!
Nutrition
Calories: 485kcal | Carbohydrates: 32g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 133mg | Potassium: 98mg | Fiber: 4g | Sugar: 16g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg