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Cinnamon Swapple Apple Pie

A pie to leave you satisfied!

This miniature apple pie uses our whole-food, 6-ingredient Cinnamon Swapples® for the crust, and won't send your blood sugar crashing. Paleo, vegan, and gluten-free - perfect for the holidays, or an any day craving!

  • 2 tsp ghee (can substitute coconut oil)
  • 1/2 apple of your choice, sliced into small pieces
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg 
  • 2 Cinnamon Swapples® 
For the filling:
  1. Melt the ghee in a skillet on medium heat.
  2. Add the sliced apple, cinnamon, and nutmeg to the skillet, and stir to combine.
  3. Stirring often to prevent burning, cook until the apples become softened and golden.
  4. Remove from the heat and set aside.
For the crust and pie:
  1. Preheat oven to 350ºF.
  2. Microwave 2 Cinnamon Swapples® for 1 minute 30 seconds, until softened and thawed through center. If they still are not soft, microwave in 30 second increments until they are.
  3. Place the Swapples on a cutting board, and flatten with a rolling pin until the Swapples are about a 1/4 of an inch thick (Note: no rolling pin? Use a roll of tin foil or plastic wrap!)
  4. Spray one mold of a muffin tray with non-stick cooking spray.
  5. Form one of the flattened Swapples into to the bottom of the mold to form the base of the crust.
  6. Pour in the apple filling a little above the height of the crust.
  7. Add the second Swapple as a topper (you may need to cut off the edges of the Swapple – looks like you get to treat yourself with a mid-recipe snack!)
  8. Bake for 5 minutes until the crust is toasted.
  9. Remove from the oven and allow to cool for 5 minutes.
  10. Enjoy!

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