For the filling:

• 2 apples (200g)
• 2 tsp vanilla essence
• 100g raisins
• 100g sultanas
• Juice of 2 oranges
• 1 tbsp coconut oil
• 1 ½ tsp cinnamon
• 1 ½ tsp ground ginger

For the crust:

• 375g ground almonds
• 5 tbsp coconut oil
• 4 tbsp water
• 20 dates

1. Core and chop the apples into small pieces. Place in a large saucepan.
2. Add the remaining filling ingredients and stir together.
3. Let the mince simmer and stew gently for about 30 minutes, until the apples are softened.
4. Place all the crust ingredients in a food processor. Process for a minute or so until everything has blended together. Sprinkle a gluten-free flour over work surface and roll the mix out so that it’s about ½cm thick.
5. Heat the oven to 180°C/350°F/gas mark 4.
6. Grease some muffin tins with coconut oil and then mould the mix into the individual tins. Cut the remaining mixture into star shapes using a cutter. Place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown. Remove and allow to cool.
7. Start assembling the pies. Put two heaped tsp of mince into each pie before placing a star over the middle of the mince. Bake the pies again for 8 minutes.
8. Allow to cool before scoffing.