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!
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.
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.
Let them cool for a few minutes before removing. I find using a fork works best here.
Don’t worry, they are supposed to look rustic and homemade.
I like to serve two per person with that oh-so-necessary scoop of almond milk ice cream.
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
- 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
FOR THE FILLING:
- 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.