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Vegan Mini Apple Pies

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Total Time

80 m

Prep 40 m

Cook 40 m

Description

Indulge without the guilt with your very own pie! Mini pie, that is. These individual hand-held apple pies are not only delicious, but are also vegan and gluten-free, making them an excellent addition to any fall or holiday celebration.

Yield

7 mini pies

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Total Time

80 m

Prep 40 m

Cook 40 m

Yield
  • Yields: 7 mini pies
Ingredients

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  • 5 tbsp(s) coconut oil, divided
  • 3 medium-sized Granny Smith apples, cored, peeled, and chopped
  • 1/4 cup(s) maple syrup
  • 1 tsp(s) ground cinnamon
  • 1/2 tsp(s) nutmeg
  • pinch(s) ground clove
  • 2 tsp(s) tapioca flour
  • 1 1/2 tsp(s) vanilla extract
  • 1 1/2 cup(s) almond flour
  • 1/2 tsp(s) sea salt
  • 2 tsp(s) xanthan gum
  • 4 tbsp(s) vegan butter, cold
  • 4 tbsp(s) ice cold water
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Directions
  1. Place 3 tablespoons of coconut oil for the crust in the freezer while you prepare the remaining ingredients for the crust.
  2. Preheat the oven to 350°F and thoroughly grease seven slots of a muffin pan. Put 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 2 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 vegan 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. Measure out 1 heaping teaspoon of dough, and flatten into a thin circle on a piece of parchment paper. Make a couple of slits in the top with a knife to allow steam to escape. Use the parchment paper to place the top crust over the apple filling and press along the edges where it meets the bottom crust to seal.
  11. Bake for 35-40 minutes or until edges of crust are golden brown and apple filling is bubbling.
  12. Remove from the oven and let cool for at least 10 minutes before serving.
Source: Lani Jacobs-Banner

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