Preheat oven to 350°F. Spray a 6-cup muffin tin with non-stick spray or grease it with coconut oil.

In a medium bowl, combine oat flour, melted coconut oil, and water. Add a little water at a time until a rollable dough consistency is obtained.

Place the dough on a flat surface and roll out the dough until it is ¼-inch thick.

Using a round cookie cutter about the same width as a regular muffin tin cup or a regular canning jar ring, cut out mini crusts.

Optional: Using the leftover crust, cut small strips to lay them across the tops of the mini apple pies to form a crisscross lattice pattern.

Gently press mini crusts into the bottom of the muffin cup wells and up the sides enough to create a well for the filling.

Place the filling ingredients in a bowl and stir until well combined.

Equally divide the filling mixture into the cups.

Lay strips of dough in a crisscross pattern on top of the filling if desired.

Bake for 20 to 25 minutes.

Remove the pies from the muffin pan and cool them completely before serving.