Directions

The Filling

1. In a saucepan cook the apples & cranberries for approx 10 minutes - you don't want them to go mushy.

2. Apart from the nuts, add all the other ingredients and stir well, including the whisky juice!

3. Add the roughly chopped nuts at the last second and mix. If the mix isn't thick enough, add a teaspoon of chia seeds and stir - these will absorb some of the moisture.

4. Meanwhile make the pastry

Pastry

1. Preheat the Ninja to 170°C or regular oven 180C

2. Add all of the dry ingredients (except the coconut flour) to a food processor and mix.

3. Add half of the cold butter, blitz for just a few seconds, then add the remaining butter and blitz again - the mix should now resemble large bread crumbs.

4. Add the egg and vanilla extract and mix for 15-20 seconds so the mix starts to form a dough.

5. Take the blade out.  Add the coconut flour. Mix using a spatula or a spoon - this will thicken the pastry.  Divide the pastry into 2/3 & 1/3

6. Roll out your 2/3 pastry between 2 sheets of greaseproof paper or silicone sheets and cut out 12 discs to fit your 12 tin moulds. I used a fairy tin tray
   

7. Bake in the Ninja for 5 minutes or in a regular oven top shelf approx. minutes or until ever so slightly crispy, but not browned
   

   
   

The Final Bit

1. Pop your pie filling in

2. Now roll out your 1/3 pastry between 2 sheets of grease proof paper or silicone sheets and cut out 12 smaller shapes to fit on top of your 12 filled pies - I used different festive shapes on mine, but just stars look beautiful too, I think

3. Bake in the oven until the top pastry is cooked.  Approx 15 minutes

4. Optional extra, dust with some fine sweetener