Paleo Pear & Apple Pie Cups

In a medium saucepan, combine apples, pears, lemon juice, water, and the cinnamon stick. Bring mixture to boil over medium-high heat.

Stir mixture, cover and reduce heat to medium-low. Stir occasionally and cook about 20 minutes, or just until fruit is tender.

Next add the ground cinnamon and the allspice. Taste and add 1-2 tablespoons of honey for additional sweetness if desired. Remove cinnamon the stick. If not serving immediately in the pie cups, allow the filling to cool, spoon into jars, and store in refrigerator.

Heat a skillet on medium-high, add oil. Once oil has heated through, add the chard stem pieces. Sauteé a minute or two, just until the pieces barely soften. Add the leaves, beans, and balsamic. Cover the pan and turn heat to low. Cook another minute or two, until beans have just started to soften but still have a little crunch. Serve hot.

Preheat oven to 350º F. Grease bottom and sides of 6 cups in a muffin tin.

Combine all of the pie cup ingredients into a bowl and mix by hand. Divide equally into 6 balls of dough

Press one ball of dough into the bottom and sides of each muffin tin well to form a cup that's about the same thickness all the way around.

Begin baking the empty cups in your 350º F oven. Set a timer for 8 minutes and check to make sure the cups are not browning too fast on top...if they are, loosely tent with aluminum foil. Continue baking the cups for another 6 minutes or so...just until the cups develop an light brown color overall

Remove tin from oven and allow to cool off before removing cups. If necessary, insert a fork around the edges to gently loosen cups before removing.

In a mixing bowl, combine all the ingredients. Pour mixture into an electric countertop ice cream maker.

Churn about 20-30 minutes. Makes about 1-1/2 pints. Store in freezer until ready to serve