Vegan Mini Apple Pie Recipe: A Little Indulgence

Vegan Mini Apple Pie Recipe: A Little Indulgence

Apple pie is one of those traditional holiday desserts that everyone seems to expect. Well, Thanksgiving 2017 I had the unique experience of being by myself for the holidays. My family had all decided to go to Colorado Springs to visit family there. I, however, had the pleasure of working Thursday like I do every week. So, what’s a girl to do when she has to plan a holiday dinner all by herself? Go mini of course!
Mini Vegan Apple Pie Recipe
I know that it is way past the Thanksgiving mark (oops!), but I thought that late is better than never. Now, this recipe is very indulgent, and I plan on removing all the butter from the pie crust next year. Sure, it won’t be as buttery, but it will certainly beat all the calories that are in it to begin with.

These actually took a lot more time that I thought they would to be honest. They also came out dry, which I’m putting down to my apple recipe and that I didn’t scoop out enough juice with the apples. However some vegan vanilla ice cream definitely came to my rescue. After all, what’s apple pie without ice cream on top?

These little guys did last me all week though. I even still had a couple left over when the family came back home on Sunday, and I’d made dinner the Sunday before Thanksgiving! I never did get a response from my aunt who helped me eat the last of them. Oh well, there’s always next year.

If you’re sitting there going, “I can’t do this from scratch!”, no worries. Thankfully Sara Lee’s apple and cherry frozen pies are vegan, so you can just pick up one of those if you want. With everything else I had going on this would have been nice to know beforehand.

Oh, and for the ice cream I just picked up the brand So Delicious! They’re ice cream is pretty great for an indulgent treat.

If I had thought of it I would post a picture of the mess I made of the kitchen. And let me tell you it was a complete disaster! It took me over an hour to clean up the mess after I had indulged in both dinner and dessert. I will be posting my vegan Thanksgiving dinner list on here very soon, so keep an eye out for it!

Now, I’m sure you’re done with my blathering on if you haven’t just skipped straight to the recipe, so here goes!

 

Vegan Mini Apple Pies

Ingredients

2 cups flour

5 Tablespoons vegan butter (optional)

Ice cold water to pull flour and butter together

2-3 cups Cinnamon Apples

 

Directions

For the Cinnamon Apples:

Slice and Dice 5-6 apples (or however many you actually want) and put them in a crock pot. I used a combination of red and green apples. These can be done on the stove as well, you just need to keep a closer eye on them. Mix cinnamon in to taste and add a sprinkling of clove and nutmeg to bring out the earthiness of the apples.

Cook on Low for 4-6 hours or until mostly tender. Store in fridge for up to a week or freezer for long storage.

These can be done well in advance of the pies, just make sure to add extra juice from the bottom of your storage container.

For the Dough

If using butter, cut into flour until resembling course sand. Add ice water a little at a time until dough just comes together. Place in fridge to help set for about 20 minutes.

If not using butter add 1/2 to 1 cup water and knead until dough not longer sticks to your hands, adding in extra water or flour as needed.

Finally Pie Time!

Preheat over to 425° F

Grease a muffin tin. I just used Pam cooking spray.

Take a piece of dough in your hand and push into muffin tin until the sides just come over the lip. Make a little disk to cover the pie if you wish. Place about a Tablespoon of your apple mixture into your mini pie crust. Cover if you want, or if you’re extra creative give it a little lattice top.

Bake for about 15-17 minutes until crust is a light golden brown.

And ta-da! You now have a little mini treat. Definitely leave in the pan to cool for a few minutes otherwise you will have pie-cobbler on your hands instead of a perfect little pie that everyone can ooh and ahh over. I stored them in the muffin tin and scooped them out with a spoon when I decided I wanted one. They microwave well enough in 30 seconds. Any more and I found them to just sort of collapse in on themselves. Still yummy, but without that wow factor, you know?

If this helped you in any way, or if you have any questions please comment and I will be more than happy to elaborate!

Thanks for reading,

Michelle

 

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