• Crust:
  • 2 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • *1/4 cup tapioca reserved {rolling dough}
  • 1/4 cup ground flax
  • 1/2 cup water
  • 3 tbsp. coconut oil
  • 1 tsp ground cinnamon
  • or 2 drops cinnamon do terra essential oil
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp Himalayan pink sea salt
  • Filling:
  • 4 large apples
  • 1 tsp cinnamon
  • 2 tbsp. coconut sugar

Summer is officially here and I bet you are looking forward to some family down time {and maybe some apple pie}!  Although, this summer represents something very different for my family!  I put an exclamation at the end of that sentence because it is with joy we have finally, with discerning hearts, decided to homeschool our 10 year old daughter.

I have always admired homeschooling families, and I am attracted to the principles of homeschooling.  I even considered it when our daughter was 4 years old.  However, it wasn’t until this year when Adriana was persistent in her asking {begging} to be homeschooled that my husband and I really heeded her aspirations.

She had some very valid points that we discussed as a family, and we all decided to pray about it and see if it was God’s plan.  Whether you are a believer or not, I don’t want to get all religious on you as this was our experience to tell.  There is something to be said about praying with intention and being watchful.

I kid you not, things started transpiring in a supernatural way in a very short amount of time.  I adored our school and never had the inkling we would ever leave. Every time I thought there was no way I was equipped or cerebral enough to teach my child, I would meet someone that was homeschooling who would prove me wrong in our conversations.

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I actually woke up one morning with peace and excitement after the roller coaster ride of emotions the night before that had me at “scared to death” and “no way are we doing this!”  I have to admit, I felt a little mental waking up like that with a changed heart.

I know it was only a super natural happening and not my human self because the peace I felt was the confirmation we needed to do this thing called homeschool!  Still not knowing what that might look like for our family, we officially made that brave decision.

Within days of that decision, my husband and I were at a charity event, and I ran into a teacher from our school who had left to homeschool a family of 3 kids.  What transpired from there was nothing short of divine intervention!  If I had not bumped into her at that moment, God had us covered because out of a few hundred people, we were sitting at the SAME table!

Statistically not highly probable, but put simply prayers do get answered.  Even though the outcome might not be what we thought…it was even better!  In fact, a few days prior to my “divine intervention run in” I was chatting to a friend who also was considering homeschooling and we flippantly said, “Too bad we couldn’t find  a certified teacher to help guide us.” Can I get an AMEN, please!?

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Anyway, our summer will be short with our new schedule of staring in mid July but we are so grateful we get to be hands-on with our daughter’s education and nurture her passions of science, literature, dance and culinary aspirations too!  So stay tuned for updates and stories that we will graciously share.

To celebrate summer, my daughter and I made these adorable little apple pies, her favorite!  On Adriana’s 3rd Birthday, after she just blew out her candles, my husband was filming her and asked a very deep question (yes he is way too brainy for me).  He asked her, “Now that your three years old, what is the most important thing you want to do with your life?”  After a 3 second hesitation she blurted out,  “Eat apple pie!”

It indeed is a very important task to eat a warm, sweet apple pie.

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Mini Cinnamon Apple Pies {paleo, gluten & dairy free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 6

Ingredients
  • Crust:
  • 2¼ cup almond flour
  • ½ cup tapioca flour
  • *1/4 cup tapioca reserved {rolling dough}
  • ¼ cup ground flax
  • ½ cup water
  • 3 tbsp. coconut melted oil
  • 1 tsp ground cinnamon
  • or 2 drops cinnamon do terra essential oil
  • ½ tsp vanilla
  • ½ tsp baking powder
  • ½ tsp Himalayan pink sea salt
  • Filling:
  • 4 large apples
  • 1 tsp ground cinnamon
  • 2 tbsp. coconut sugar

Instructions
  1. To make crust, in a mixer blend flours, baking powder, flax & {if using} ground cinnamon.
  2. In a small bowl mix water, {if using} cinnamon oil, melted coconut oil and sugar.
  3. Add liquid to dry ingredients and blend. Place dough in refrigerator while make filling.
  4. To make filling, core apples & if you like them minced use a food processor or chop.
  5. Add ground cinnamon and sugar and set aside apple mixture.
  6. On a well tapioca floured counter roll out dough.
  7. Sprinkle tapioca flour on top dough as you roll out to ¼” .
  8. Cut out circles big enough for muffin tin. I use a metal mason jar lid.
  9. Generously oil the muffin tin with coconut oil.
  10. Press circular cut dough in tin so dough goes up sides halfway. Using a fork press holes in bottom of pie.
  11. Fill with 3 tbsp. apple mixture.
  12. Then place another circular cut piece of dough on top and poke holes in top of pie.
  13. Using a fork facing away from pie press sides into each other to seal. {see picture}
  14. Bake in a 350 oven for 25-30 minutes.
  15. Let mini pies cool so they set and will be firm enough to slide out of muffin tin.

Notes
I used a large muffin tin to make these mini pies. Since these are mini pies it is helpful to mince the apples or chop into small chunks. Don’t worry if the apples are piled higher than the bottom pie crust the top crust will seal the mini mounds perfectly. I also like to sprinkle a little extra sugar and cinnamon on top of mini pies before baking. If dough is sticky when rolling it out use more tapioca flour. Please use organic when you can.

With a Spoonful of Health,

 

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