Fall Mini Pies

Ingredients:

Crust:

Filling:

1 can apple pie filling (or any other fall-flavored pie filling you like, such as cherry or mixed berries)

Topping:

1 tbsp Carrington Farms Organic Milled Flax Seeds (sprinkled on top)
Optional: a drizzle of caramel sauce or a dusting of cinnamon sugar for added sweetness

Mason jar lids as mini pie dishes

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).
Crush the Original Thins in a food processor until they resemble fine crumbs.
In a bowl, combine the crushed Thins, Carrington Farms Organic Ghee with Himalayan Salt, Carrington Farms Organic Milled Flax Seeds. Mix until the texture is crumbly but sticks together when pressed.
Separate the mason jar lids, using both the metal ring and flat disc. Place the metal side of the disc facing up inside the ring, so the rubber side does not touch the food.
Lightly grease the inside of the lids with Carrington Farms Ghee Cooking Spray or line them with a small circle of parchment paper to prevent sticking.
Press the crust mixture into the bottom and slightly up the sides of each prepared mason jar lid to create a base for the mini pies.
Place the lids on a baking sheet for stability.

2. Add the Apple Filling:

Spoon the store-bought apple pie filling into each pre-baked crust. Be sure not to overfill—about 1 to 1.5 tablespoons per mini pie should be perfect.

3. Bake the Mini Pies:

Bake the pies for 25-30 minutes, just enough to heat the filling through and allow the flavors to meld with the crust.
Remove from the oven and allow to cool slightly.

4. Finish with Toppings and Serve:

Sprinkle Carrington Farms Organic Flax Seeds on top of the warm mini pies for extra texture and nutrition.
For an optional sweet touch, drizzle some caramel sauce over the top or dust with a light layer of cinnamon sugar.
Serve warm or at room temperature. If you like, add a scoop of vanilla ice cream or a dollop of whipped cream on the side for a classic finishing touch!