2 Apples (around 3/4 lb), peeled, cored & small dice
1/4 cup Coconut Oil
1 cup Cane Sugar
3 tbsp Spiced Rum
1 tbsp Apple Cider Vinegar
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
Zest & juice of 1 Orange
Zest & juice if 1 Lemon
Pie Crust Ingredients
1/4 cup (40g) Brown Rice Flour
1/4 cup (35g) Masa Harina Flour
1/4 cup (45g) White Rice Flour
1/4 cup (35g) Tapioca Flour
1/4 cup (45g) Potato Starch
1/2 tsp Guar Gum
1/3 cup Coconut Oil (solid/cold)
2 tbsp Organic Honey
1 Organic Egg
1 tbsp Cold Water
Instructions
Add all of the minced filling ingredients to a large sauce pan and bring to a gentle boil
Stir to combine and reduce heat to medium-low
Cover completely with a tight fitting lid and gently simmer for 3 hours (very important that the lid fits tightly so the mixture does not reduce)
Remove from heat and let cool uncovered for 20 minutes
Transfer to an air-tight container and refrigerate overnight or for up to 2 days
Add all of the pie crust ingredients to a food processor and pulse until just combined
Roll the pie dough out between to long rectangular pieces of wax paper
Form 12 mini pie shells in a muffin tin with the edges going up 3/4 of the way in each muffin cup, reserving a small portion of the pie dough to make coin-sized rounds to decorate
Place the muffin tin shells in the freezer until you’re ready to fill
Roll the reserved pie dough out as thin as possible and use a shot glass to make 12 little rounds, place the rounds between two squares of wax paper and refrigerate
Transfer equal portions of the filling into the frozen pie shells
Decorate with the dozen refrigerated rounds
Preheat oven to 400
Place finished pies in the freezer for 10 minutes before baking
