1

Start by making the crust: Combine the ground flax with the water and allow it to sit and form into a gel. In a large bowl, combine the flax mixture with the almond flour, maple syrup, 3 tablespoons of coconut oil and kosher salt. Use a fork to cut the coconut oil and maple syrup into the flour until a dough forms. Split the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes.

2

Add the apples, raisins, cranberries, prunes, apricots, orange juice, orange zest, remaining tablespoon of coconut oil, cinnamon, ginger, nutmeg and vanilla extract to a large saucepan and bring to a simmer over medium heat. Cover with a lid and stir regularly for about 30 minutes until the apples soften.

3

Preheat oven to 350℉ and grease a muffin tin with coconut oil.

4

Remove 1/2 the dough from the fridge and roll out between 2 sheets of parchment paper until it’s about 1/4 inch thick. Use a round cookie cutter that’s just slightly wider than the muffin molds. Carefully press the rounds into the muffin tins, fixing any cracks with your fingers.

5

Fill each crust with the mincemeat filling. Roll out the second half of dough between 2 sheets of parchment paper until it’s 1/4 inch thick. Use a mini star shaped cookie cutter to cut out 12 stars. Place on top of each pie.

6

Bake for 15-20 minutes, until the crust is golden brown. Allow to cool completely before serving with a sprinkling of icing sugar or coconut flour to keep it paleo.