Vegan Paleo Mini Apple Pies with Coconut Crust
These individual vegan and paleo mini apple pies feature a tender coconut and arrowroot flour crust paired with spiced apple filling thickened with tapioca. The recipe delivers warm, comforting pie without grains, eggs, or dairy—making it accessible to multiple dietary approaches. Soft apples like Macintosh break down into a jammy filling seasoned with allspice, pumpkin pie spice, and bright lemon juice, while coconut sugar adds gentle sweetness. The two-stage bake (crust alone, then filled) ensures a crisp base and golden edges. Perfect for those following paleo or vegan lifestyles, or anyone seeking dessert that accommodates plant-based and grain-free diets. Serve warm as an elegant single-serving dessert at dinner parties, holiday gatherings, or casual weeknight meals. This version prioritizes whole-food ingredients over refined sugars and animal products while maintaining the nostalgic appeal of traditional pie.
Ingredients
- ⅝ cup plus 2 tbsp, coconut flour
- ⅝ cup arrowroot flourtapioca starch1:1grain-free paleo
minimal flavor difference
- 1 pinch sea salt
- ½ cup coconut oil, semi-solid
- 5 medium apples, peeled and sliced thinly, soft variety like Macintosh
- ½ cup water
- ¼ tsp sea salt
- 1 tsp allspice, or use cinnamon powder for AIPcinnamon1:1AIP friendly
less complex spice profile
- 1 tsp pumpkin pie spice, or use ginger for AIP(optional)
- 1 tbsp lemon juice
- ¼ cup coconut sugar
- 2 tsp tapioca flour, mixed with 1/4 cup water
Instructions
- 1
Preheat oven to 325 degrees F.
- 2
Combine coconut flour, arrowroot flour, and sea salt in a medium bowl. Add semi-solid coconut oil and mix with your hands until a smooth dough forms, adding more coconut flour if needed.
- 3
Divide dough into four equal portions.
- 4
Grease four mini pie pans with coconut oil and line with parchment paper. Press dough into each pan to cover base and sides. Prick with a fork.
- 5
Bake crusts for about 5 minutes until golden brown. Remove and set aside.
- 6
Increase oven temperature to 350 degrees F.
- 7
For filling, combine peeled and thinly sliced apples, water, sea salt, allspice, pumpkin pie spice, lemon juice, and coconut sugar in a pot. Cover and heat on medium for about 10 minutes, stirring frequently until apples soften.
- 8
Mix tapioca flour with water in a small bowl. Slowly pour slurry into pot while stirring vigorously. Cook for one more minute and remove from heat.
- 9
Spoon apple filling into each pre-baked crust.
- 10
Bake filled pies for about 7 minutes at 350 degrees F until golden brown on edges.
- 11
Serve warm.
Tips
Use soft apple varieties like Macintosh that break down quickly into filling rather than holding firm. Harder apples like Granny Smith will require longer cooking and produce chunky texture instead of the jammy consistency this recipe targets.
The dough texture matters: coconut flour absorbs moisture differently than wheat flour. Start with the specified amount and add coconut flour incrementally only if sticky. Over-flouring creates dense, crumbly crust that won't hold together in pie pans.
Tapioca slurry must be added slowly while stirring vigorously to prevent lumps and achieve proper thickening. Adding it all at once or stirring gently results in gummy or thin filling that won't set properly after baking.
Good to Know
Keep cooled pies in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in a low oven to restore crust texture.
Prepare dough up to 1 day ahead and refrigerate. Bake crusts up to 8 hours ahead. Prepare apple filling up to 4 hours ahead and reheat gently before adding to crusts and final baking.
Serve warm with coconut whipped cream, dairy-free ice cream, or alongside strong coffee or herbal tea. Pairs well with afternoon tea service or as an elegant dessert course.
Common Mistakes
Add coconut flour in small increments to avoid dense, dry dough that won't press into pans smoothly.
Do not skip pricking the crust with a fork to avoid puffing and uneven browning during initial bake.
Do not stir the tapioca slurry too gently or add it all at once to avoid grainy, lumpy filling texture.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use regular all-purpose flour instead of coconut and arrowroot flour?
Yes, substitute equal parts all-purpose flour for the coconut and arrowroot mixture, but the result will no longer be paleo or grain-free. All-purpose flour absorbs less moisture, so reduce coconut oil to 6 tablespoons and handle dough less to prevent toughness.
What if I don't have mini pie pans—can I make one large pie instead?
Yes. Press dough into a standard 9-inch pie pan and prebake at 325 degrees F for 8-10 minutes. Bake the filled pie at 350 degrees F for 12-15 minutes until edges are golden. Baking time may extend since the filling is deeper.
How long do these mini pies keep and can they be frozen?
Cooled pies store at room temperature for 2 days or refrigerated for 5 days in an airtight container. Freeze baked pies for up to 3 months wrapped tightly in plastic wrap. Thaw at room temperature and reheat gently in a low oven before serving.