Warm apple pie pots
Butter Pecan Crust
- 2 cups raw pecans
- 1 TBS ghee/butter
- 1/2 tsp salt
Preheat oven to 375F. Line a cookie sheet with foil.
In a medium pot or dutch oven melt the butter. Turn off heat and add the pecans. Toss to coat.
Pour buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. **Keep an eye on them so they do not turn too dark. Oven temps can vary so it is best to watch them closely** Remove from oven and allow to cool completely.
Place cooled pecans into a food processor and process until a course, crumbly meal forms. Pour into a bowl and set aside.
Apple Pie Filling
- 8 cups chopped apples, peeled and cored
- 2 TBS ghee/butter
- 1/4 cup honey
- 1/4 cup almond flour
- 1 TBS ground cinnamon
- 1 tsp ground nutmeg
Melt the ghee/butter in the same pot you used for the pecans over medium heat. Add apples, honey and spices.
Cook on medium/low for about 20-30 minutes or until the apples are very tender.
Turn off heat and add the almond flour. Stir well to incorporate.
To Serve (serves 6)
You will need 6 jars. I used the Weck 9.8oz Mold Jars. You can use any jar you like but keep in mind you may need to eyeball how much of each layer you use depending on the size of your jars.
Place several spoonfuls of the pecan crust in the bottom of each jar. Follow with a generous amount of the apple filling. Top with your favorite lightly sweetened whipped topping.
Garnish with freshly grated nutmeg and/or cinnamon and an apple chip. Enjoy!