Mini Vegan Apple Pies Recipes

VEGAN MINI APPLE PIES

Steps:

• Preheat your oven to 350F. Spray a mini muffin tin with coconut oil cooking spray. Use your fingers to fit a wonton wrapper into each slot, pressing and creasing the wrappers gently. Spray the wrappers with coconut oil and sprinkle the coconut sugar over the cups.
• Bake the wonton wrappers for 5 minutes, then remove them from the oven to cool while you prep the apple pie filling.
• Combine the apple, coconut sugar, flour, cinnamon, nutmeg, and water in a saucepan. Warm over medium-low heat and stir occasionally until the apples soften slightly and the mixture thickens, about 15 minutes.
• While the filling simmers, make the topping by combining the melted coconut oil, almond meal, coconut sugar, and salt in a small bowl. Stir to combine.
• Spoon the apple pie filling into the baked wonton wrappers and finish with a pinch of the topping. Return the mini apple pies to the oven and bake for an additional 10 minutes. Keep a SUPER close eye on these little pies during the last five minutes of baking. They can go from perfect to burnt very quickly. If your mini apple pies are browning too fast, tent the muffin tin with aluminum foil to prevent the wonton wrappers from getting too crispy. When done, the edges of the wonton wrappers should be golden.
• Remove the mini apple pies from the oven and allow them to cool in the pan. Serve warm or at room temperature.

MINI VEGAN APPLE PIES

Steps:

• In a food processor or a large bowl using a mixer combine the flour, salt and butter together until it is crumbly.
• Slowly add the ice-cold water and the vodka until your dough starts to form. Divide it into two even balls and wrap them in saran wrap.
• Put the dough in the fridge to chill for about 30 minutes. One ball makes about 12 pies, you can freeze the second ball to save for another day or use both.
• Sprinkle flour on your rolling pin and surface where you'll be rolling out the dough. Roll until it's about 1/4 inch thick and cut out circles using a circle cutter or cup. Re-roll the leftover dough until you have 12 pie crusts.
• Using cooking spray or melted vegan butter coat the inside of your cupcake tin and place your crusts in each.
• Preheat oven to 400°F
• In a saucepan on medium heat, add in the sugars, flour, cinnamon, and nutmeg. Pour in the water and vanilla extract and stir until it's all mixed. Bring it to a gentle boil for about 3 minutes.
• Once the mix is thickened add in your chopped apples. Reduce the heat to low and let it simmer for 10 minutes or until apples are tender.
• Take the saucepan off the heat and let the filling cool down for 5-10 minutes.
• Add about a tablespoon or more of the filling into each pie crust. You can top off the pies with a design if you like using any leftover dough if you have any.
• Place in oven and let them cook for 20-25 minutes until the crust is golden brown.
• Remove from the oven and let them cool. Gently remove them from the tin and top it off with your favorite vegan vanilla ice or vegan whipped cream!

MINI APPLE PIES

Steps:

• Prepare the pie crust according to this recipe. Also, I recommend watching the recipe video for visual instruction before you start.
• In a large mixing bowl, mix together the chopped apples, sugar, cornstarch, ground cinnamon, and a pinch of nutmeg until combined. Set aside.
• Preheat your oven to 356°F (180°C). Lightly grease a standard 12-cup muffin pan (or use mini tart pans, *see blogpost above).
• Roll out ⅔ of the pie crust dough onto a lightly floured working surface, about ⅛-inch thick. Using a 4-inch round form (like a cookie-cutter, bowl, cup, or jar), cut out 12 circles of dough. Press each dough circle into the bottom of a muffin pan cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
• Fill each cup with the Apple pie filling until nearly full, about 2-3 tablespoons per mini pie.
• Roll out the remaining pie dough to create a top crust to cover each pie. To make a lattice design, use a pizza cutter or knife and cut out thin strips of dough, then lace together to form a lattice as shown in the photos above. Cut out a circle of the weaved lattice dough just large enough to cover the top. Then, using a cake spatula, carefully place the lattice on top of the pie. Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed. (Alternatively, make a simple standard crust, *see recipe notes).
• Brush the tops of each pie with a bit of non-dairy cream, then sprinkle with some brown sugar as desired. Bake for about 25 minutes or until the pie crust is lightly golden brown and the filling starts to bubble. Remove from the oven and set aside to cool for 15 minutes. Then very carefully loosen the edges of each pie with a sharp knife and gently lift out from the muffin tin. Serve immediately or transfer to a wire rack to finish cooling.
• Enjoy as they are or serve with a dollop of ice cream and drizzle with caramel sauce!

MINI APPLE PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

VEGAN APPLE PIE

Steps:

• Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
• Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
• Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
• Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife.
• Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.

VEGAN APPLE PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, combine the flour, sugar, and salt.
• Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
• Gradually add the ice water and mix just until the dough can be pressed together.
• Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
• On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
• Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
• Bake for 1 hour, until crust is starting to turn golden brown.
• Let cool for 10 minutes, then slice and serve.
• Enjoy!

APPLE HAND PIES (VEGAN MINI APPLE PIE)

Steps:

• In a large bowl, combine the flour, sugar, and salt. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water, a tablespoon at a time, and knead just until a dough forms. (Optionally, you could also put all ingredients to a food processor and pulse until the dough clumps together.) *Note: You can watch the pastry recipe video here!
• Turn the dough to a floured surface and form into a ball, then flatten into a disc. Wrap in cling film and refrigerate for at least ½ hour.
• Peel, core and chop the apples into small chunks.
• In a pot or saucepan, mix water, cornstarch, sugar, cinnamon, and lemon juice. Bring to a boil, stirring constantly, until thickens up.
• Add apples, toss to coat and set aside.
• Preheat the oven to 350˚F (180˚C).
• On a lightly floured surface, roll out the dough.
• Cut out circles using a round form (such as a 3,5-inch jar or cookie cutter).
• Form leftover dough to a ball again, reroll and cut out more circles. (Optionally, cut out designs to make decorations or cookies.)
• Place approx. 1 heaped tbsp of the apple filling in the center of each of half amount. Brush the edges with a bit of water so they seal better.
• Place the other half of the pie crust circles on top, then crimp the edges with a fork to seal.
• Brush the top of each pie with a little plant-based milk/ cream, then cut 2 slits in the top of each pie to let steam escape while baking. Sprinkle over some brown sugar, if desired.
• Bake for approx. 20 minutes, until golden brown.
• Let cool 10 minutes before serving.
• Enjoy!

MINI DUTCH APPLE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
• Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
• Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
• Scoop ⅓ cup of filling into each crust cup.
• Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
• Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
• Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
• Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
• Enjoy!