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Mini Vegan Apple Pies

Mini Vegan Apple Pies

I had a few apples lying around, but not enough for a traditional pie, so I made these Mini Vegan Apple Pies! Aren’t they cute?  As someone whose favorite part of a pie is the crust, I found these just as, if not more delicious than their full-sized counterpart.

I served mine with a scoop of almond milk ice cream.  So good!

Mini Vegan Apple Pies

I used a round cookie cutter slightly larger than my muffin cups and did half with the standard side of the cutter and half with the fluted edge.

Mini Vegan Apple Pies

Our pie filling gets cooked in a saute pan and spooned into our prepared pie shells once the apples are tender.  Sprinkle with sugar and bake until bubbly and golden.

Mini Vegan Apple Pies

Let them cool for a few minutes before removing.  I find using a fork works best here.

Mini Vegan Apple Pies

Don’t worry, they are supposed to look rustic and homemade.

Mini Vegan Apple Pies

I like to serve two per person with that oh-so-necessary scoop of almond milk ice cream.

Mini Vegan Apple Pies

Did you make this recipe for Mini Vegan Apple Pies?  Let me know in the comments section below.

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Mini Vegan Apple Pies

Mini Vegan Apple Pies
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Mini Vegan Apple Pies

Mini Vegan Apple Pies
Course Dessert
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pies
Author Living Vegan Staff



  • 12 tablespoons VEGAN Margarine very cold
  • 3 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1/3 cup Vegetable Shortening very cold
  • 6 tablespoons Ice Water


  • 4 Apples (such as Golden Delicious)
  • 2/3 c Brown Sugar packed
  • 1/3 c Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/8 tsp Ground Allspice
  • 1/4 c Cornstarch
  • 3 tbsp Lemon Juice


  • 2 tbsp Coconut Cream
  • 1/4 c Coarse Sugar for topping


  • Prepare the dough in a food processor, wrap in plastic wrap and refrigerate while you prepare the rest of the recipe.
  • Preheat oven to 375 degrees and spray a muffin pan with cooking spray.
  • In a skillet, add the vegan margarine and all of the sugars and spices along with the apples.  Saute until the apples are almost tender and remove from the heat.
  • Add the cornstarch and lemon juice, stirring to combine well.
  • Roll the dough, cutting rounds that are slightly larger than the muffin pan.  Fit the dough into the muffin cups.
  • Divide the filling evenly, brushing the edges of the dough with coconut cream and sprinkling the tarts with the coarse sugar reserved for topping.
  • Bake until bubbly and golden brown.  Cool slightly in the pan before removing.


  1. I can’t wait to try these! I plan on baking them with my toddler.
    Do you get the coconut cream from a can of coconut milk?

    1. Hi Brynna, you don’t even really need to open a can of coconut milk if you don’t want to. Just use any non-dairy milk you have opened and it will work just as well 🙂

  2. So does the dough not include the margarine? And do you really need 12 whole tablespoons of margarine to sauté the apples in? I’m just confused as to how you make the dough since you didn’t specify that part…

    1. Hi Jamie. The first set of ingredients (with the 12 tablespoons of margarine) IS the dough recipe. I’ve clarified that in the printable recipe. So all of those ingredients go into the food processor. The 12 tablespoons is not for sauteeing the apples, but for making the dough. I hope that helps clarify a bit 🙂

      1. But you do say to use the vegan margarine to saute the apples etc. But none is listed in that section of the recipe.

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