Preheat oven to 425°F (220°C)

In a small pot or saucepan over medium heat, add the chopped apples, brown erythritol, ground cinnamon, vanilla extract, nutmeg, and heavy cream. Combine well and let simmer for 15 minutes, stirring occasionally.

In a large mixing bowl, beat the eggs well. Add the coconut flour, butter, erythritol, and vanilla extract. Combine with a spoon or stand mixer until dough starts to dry and become crumbly.

Knead the dough for 1-2 minutes, until you can form a dough ball.

Dash additional coconut flour on cooking surface and roll out dough, to about ⅛-inch thick.

Use a cookie cutter to cut out form 12 small pie crusts. Re-roll any leftover dough scraps as needed.

Line the baking tray with cooking spray. Place each pie crust into the baking tray, gently pressing the dough down into the base and sides.

With a tablespoon, scoop the apple filling into each pie casing. One tablespoon should be enough for each pie.

Roll out the remaining dough, again to about ⅛-inch thick. Cut into thin strips. Arrange the strips on top of each pie in a criss-cross pattern (6-8 strips per pie).

Place baking tray in oven. Bake for 20 minutes, until apple filling is bubbling and crust has started to turn golden brown. Remove from oven and leave to cool for 10 minutes.

Carefully remove mini pies from tray and place on wire rack to cool

Dash with extra erythritol (pictured) and enjoy while still warm