1. Place the 3 tablespoons of coconut oil for the crust in the freezer while you prep the remaining ingredients.

2. Preheat the oven to 350°F and thoroughly grease a 12-cup muffin pan. Optional: Place a strip of parchment paper across the bottom of each muffin cup, allowing the strip to hang over the edge for easy removal of the pies. 

3. Make the filling: Melt 3 tablespoons of coconut oil in a skillet over medium heat. Add apples, maple syrup, and spices and cook until apples start to soften, about 7 minutes.

4. Remove from heat, sprinkle in the tapioca flour, and mix well; any juices from the apples should thicken. If the mixture does not thicken, put it back over medium heat until it thickens. Add the vanilla extract, mix well, and set aside. 

5. Make the crust: Whisk together the flour, salt, and xanthan gum in a medium mixing bowl.

6. Add the cold plant-based butter and very cold coconut oil and cut into the flour mixture using a pastry cutter or fork, until a sand-like texture develops.

7. Add cold water 1 tablespoon at a time, mixing with a wooden spoon, until the dough comes together.

8. Assemble the pies: Measure one heaping tablespoon of dough into each muffin cup and press to cover bottom and sides, up to the top of the cup. 

9. Spoon apple filling into each mini crust so it is just slightly overfull. 

10. Bake for 35-40 minutes, or until the edges of crust are golden brown and apple filling is bubbling.

11. Remove from the oven and let cool for at least 10 minutes before serving.