This recipe will fulfill your holiday season craving for apple pie without the effort and commitment (or the budget) of making the whole pie. An apple pie cup consists of toasted and buttered pecans at the bottom, layered with a warm apple pie filling and topped with your favorite rendition of whipped cream. Every spoonful is packed with the flavors of salty pecan, honey apple and sugary sweet whipped cream. This seasonal dessert is the perfect addition to your Thanksgiving dinner at home or the ideal treat for yourself on campus. (Note: This recipe will require a food processor.)
Prep time: 15 minutes
Cook time: 30-40 minutes
Total time: 45-55 minutes
2 cups raw pecans
3 tablespoon butter
½ teaspoon salt
8 cups chopped apples, peeled and cored
¼ cup honey
¼ cup almond flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 cup heavy whipping cream (I use traditional whipped cream, but any variation of whipped cream would work)
1 teaspoon vanilla extract
Butter Pecan Crust
1. Preheat oven to 375°F. Line a cookie sheet with foil.
2. In a medium pot, melt 1 tablespoon of butter. Turn off heat and add pecans. Toss to coat.
3. Pour the buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. Make sure they do not get too dark. Remove the pecans from the oven and allow them to cool completely.
4. Place the cooled pecans into a food processor and process until a coarse, crumbly meal forms. Pour into a bowl and set aside.
5. Melt the rest of the butter in the same pot you used for the pecans over medium heat. Add the apples, honey and spices.
6. Cook on medium/low heat for about 20-30 minutes or until the apples are extremely tender.
7. Turn off the heat and add the almond flour. Stir well to incorporate.
8. Beat the cream and vanilla on high until it forms stiff peaks. Make sure not to over-whip.
Use six jars or drinking glasses. Distribute the butter pecan crust, apple filling and whipped cream equally among the glasses. Sprinkle with grated nutmeg and/or cinnamon. Enjoy!