Mini Apple & Berry Pies Topped with Nut Pastry {grain free}
Prep time
Cook time
Total time
A recipe for individual portion sized mini grain free apple pies. The pastry is grain and gluten free and made from almonds, coconut, a touch of arrowroot and butter.
Recipe type: Dessert
Cuisine: Comfort Food
Serves: 4
For the Pastry (Yields 450g pastry, enough to top 12 mini pies)
  • 150g Ground almonds
  • 75g Coconut flour
  • 25g Arrowroot
  • 1 Tbs Coconut palm sugar
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 115g Chilled butter
  • 1 Medium egg, whisked.
For the Filling (enough for 4 mini pies)
  • 3 large Bramley apples, peeled, cored and diced (550g of apple)
  • Juice of ½ lemon
  • ½ tsp Cinnamon
  • 1 Tbs Coconut palm sugar (optional, depends how tart the apples are)
  • Handful of seasonal berries –blackberries or blueberries are perfect.
  1. Make the pastry first, since it needs to chill before rolling.
  2. Sieve the almonds, flour, arrowroot, coconut sugar, baking powder and salt together. Mix well.
  3. Grate in the chilled butter and use your fingers to crumb the butter with the dry ingredients. As it starts to come together, add the egg and blend thoroughly. Shape the pastry into a large ball, then divide the pastry into two balls, cover in clingfilm and place in the fridge to chill for 1 hour.
  4. Whilst the pasty is chilling, stew the apples. Place the apple pieces in a saucepan with the lemon juice, cinnamon and sugar. Cook over a medium heat until the apples break down into a soft mush, approximately 10 minutes. Stir in the berries and take off the heat.
  5. Pre-heat the oven to 175 degrees C / 345 degrees F.
  6. Grease four ramekins with a smidge of butter, and spoon the apple mixture evenly between them.
  7. Take the pastry from the fridge and roll out to ~2mm thick. You may need to do this in two batches, as the pastry is fragile. Use a cookie cutter the size of the ramekins (or a spare ramekin itself) to cut out pastry tops and place them on the apple filling. I used two different ramekin sizes and tried serrated as well as smooth edge cutters. Both worked well. Cut out some leaves or other pleasing shapes from the extra pastry and place on top of the pies. Sprinkle with a pinch of sugar and place in the oven to bake for 12 minutes.
  8. Remove from the oven, allow to cool on a rack for 5-10 minutes and serve with something creamy and tart such as Greek yoghurt or crème fraiche.
The pastry recipe can’t be scaled down, so plan to freeze any leftover pastry for future pie making adventures.
Recipe by Natural Kitchen Adventures at