Individual No-Bake Apple Pies
I love fruit pies but am not a fan of traditional pie crust so these no-bake, individual apple pies are my solution, and in this case, just in time for the holidays. These diminutive pies are easy to make and are a delightful treat that can be enjoyed anytime of year, although autumn allows us to take advantage of freshly harvested, local apples. Serve these pies warm in your prettiest dishes or jars – transparent is best to show off the layers.
INGREDIENTS
32 Anna’s Ginger Thins, crushed into crumbs
4-6 tablespoons butter, melted
8 apples, peeled, cored and sliced
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1/4 cup honey
2 tablespoons butter
Coconut whipped cream made with 1 can full-fat coconut milk, pre-chilled for 24 hours
1 vanilla bean
2-3 tablespoons homemade powdered confectioner’s sugar made from cane sugar
PREPARATION
The day before:
Chill a can of full-fat coconut milk into the refrigerator for at least 24 hours. The top layer of opaque “cream” is what you will be whipping.
To prepare the powdered sugar, grind cane sugar in a blender for 3-4 minutes until there are no sugar crystals remaining. Set aside in an airtight container until ready to use.
The day of:
Preheat oven to 375F.
To prepare the crust, grind the ginger thins into crumbs in a blender. You can also place the cookies into a plastic bag and crush using a rolling pin. Melt the butter in a microwave safe cup and then combine in a bowl with the cookie crumbs, turning and stirring until evenly coated. Spread out the mixture on a foil- or parchment-lined baking sheet and bake for 5-8 minutes until browned and somewhat dry. Be sure to keep an eye on them so they do not turn too dark or burn. Remove from oven and divide the crust into six serving dishes.
To prepare the filling, melt butter in a skillet over medium/low heat and then add the apples slices, honey and spices, turning to coat. Cook over medium/low for about 20 minutes or until the apples are tender but not soggy. Spoon a generous amount of apple filling including the juices into each serving dish, letting the juices soak into the crusts for extra deliciousness. At this point, let apples cool slightly before adding the whipped cream so it doesn’t melt.
To prepare the topping, open the can of chilled coconut milk without shaking it or turning upside down. Carefully spoon out the top layer of opaque, thickened milk that has gathered at the top of the can into a mixing bowl. Leave the syrupy looking translucent liquid in the can (reserve for use in other recipes or your morning smoothie). Add 2-3 tablespoons of powdered confectioners sugar and vanilla bean seeds to the thickened milk. (Split a vanilla bean lengthwise, using a paring knife, and then scrape the seeds free from both sides of the bean with the edge of the knife). Using a hand mixer, whip the coconut milk until creamy: start on low and then increase to a higher speed, moving the beater up and down and around to infuse the mixture with as much air as possible. Note: coconut cream is best used right after it is whipped although it actually holds up fairly well in the fridge.
Top each apple pot pie with a generous dollop of coconut whipped cream. Garnish with freshly grated cinnamon or organic dark chocolate.
Serves 6.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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