Here in Arizona, you know fall is right around the corner when the days’ highs can’t quite make it intothetriple digits and settlefor the mid-90s instead.
We’re still a long way awayfromsweater weather here(today’s high was 94ºF to be exact) but, the days are getting shorter andI think I noticed a little crispness in the airthis morning. :)
Well that’sall the teasethis desert dweller needs to break out the fall spices and celebratethesecooler temps.
Andof course I’ve got the perfect little recipe for that – a simpleand sweet paleotreatwith a fall taste as big as aharvest moon.
Thesepear and apple pie cups are one of my favorite cool weathercombos. You’ve got awarm chunky apple-pear fillingpiled into adelicious baked almond and pecancup that tastes like granny’s homemade pie crust – oh so scrumptious! Andyes there’s a way to top all this goodness– trythese with a scoop of non-dairy paleo ice cream…that’s included in the recipe below.
Note this recipe as written makes about sixfilledpie cups, with a littlepear-apple fillingleft over you canenjoy later as a side or use as a topping for your pork chops. For an even dozen, just double the recipe.
And if you don’t want to make everything at once, you can easily whip up the pear-apple fillinga day or two ahead and store it in the fridge until you’re ready to reheat and enjoy.
I love this easyfall paleo treat, and I’ve already put it on mymust-make list for Thanksgiving.
Hope you give thisawesome little autumn recipe a try soon! Enjoy![av_sidebar widget_area=’Lockerdome’ av_uid=’av-2rk08p’]
Chunky Pear-Apple Filling
3 apples (any variety) – peeled, cored and diced small
3 pears – peeled, cored and diced small (I used Bartlett pears)
1 Tbsp fresh lemon juice
3 Tbsp water
1 tsp ground cinnamon
1 cinnamon stick
1/4 tsp allspice
1-2 Tbsp raw honey (optional - taste and add if needed)
Baked Pie Cups
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
1/2 tsp pure vanilla extract
Pinch of salt
Vanilla-Cinnamon Non-Dairy "Ice Cream"
2 cans of full-fat coconut milk (13.5 oz each)
2 tsp pure vanilla
2 tsp cinnamon
1/4 to 1/3 cup of raw honey (adjust to your desired sweetness)
Chunky Pear-Apple Filling
1
In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick
2
Bring mixture to boil over medium-high heat
3
Stir mixture, cover and reduce heat to medium-low
4
Stir occasionally and cook about 20 minutes, or just until fruit is tender
5
Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired
6
Remove cinnamon the stick.
7
If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator
Baked Pie Cups
8
Preheat oven to 350º F
9
Grease bottom and sides of 6 cups in a muffin tin
10
Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough
11
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
12
Begin baking the empty cups in your 350º 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 an light brown color overall
13
Remove tin from oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.
Vanilla-Cinnamon Non-Dairy "Ice Cream"
14
In a mixing bowl, combine all the ingredients
15
Pour mixture into an electric countertop ice cream maker
16
Churn about 20-30 minutes
17
Makes about 1-1/2 pints
18
Store in freezer until ready to serve
Paleo • Gluten-Free • Dairy-Free
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Ingredients
Chunky Pear-Apple Filling
3 apples (any variety) – peeled, cored and diced small
3 pears – peeled, cored and diced small (I used Bartlett pears)
1 Tbsp fresh lemon juice
3 Tbsp water
1 tsp ground cinnamon
1 cinnamon stick
1/4 tsp allspice
1-2 Tbsp raw honey (optional - taste and add if needed)
Baked Pie Cups
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
1/2 tsp pure vanilla extract
Pinch of salt
Vanilla-Cinnamon Non-Dairy "Ice Cream"
2 cans of full-fat coconut milk (13.5 oz each)
2 tsp pure vanilla
2 tsp cinnamon
1/4 to 1/3 cup of raw honey (adjust to your desired sweetness)
Directions
Chunky Pear-Apple Filling
1
In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick
2
Bring mixture to boil over medium-high heat
3
Stir mixture, cover and reduce heat to medium-low
4
Stir occasionally and cook about 20 minutes, or just until fruit is tender
5
Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired
6
Remove cinnamon the stick.
7
If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator
Baked Pie Cups
8
Preheat oven to 350º F
9
Grease bottom and sides of 6 cups in a muffin tin
10
Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough
11
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
12
Begin baking the empty cups in your 350º 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 an light brown color overall
13
Remove tin from oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.
Vanilla-Cinnamon Non-Dairy "Ice Cream"
14
In a mixing bowl, combine all the ingredients
15
Pour mixture into an electric countertop ice cream maker
16
Churn about 20-30 minutes
17
Makes about 1-1/2 pints
18
Store in freezer until ready to serve
Paleo Pear & Apple Pie Cups Recipe
IngredientsDirections
