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Miniature Apple Pies

Good things, like these vegan mini apple pies, can come in small packages.

Lauren Ulm

Serves 4

Pie Filling
2 Granny Smith apples, peeled and chopped (see below)
1 teaspoon fresh lemon juice, plus extra
1 tablespoon sugar, plus extra for sanding
1/2 teaspoon cinnamon
3 tablespoons soy milk

One Half Recipe Pie Crust Dough

Prepare and chill the pie crust dough and have on hand miniature pie pans.

Preheat the oven to 400 F (205 C).

Peel the apples if desired. Quarter each apple and remove the core from each slice. Cut each quarter in half, and in half again, making four slices from each quarter. Cut these slices in half again, crosswise this time, to shorten them. Place the cut apples in a bowl.

Coat the apples in a teaspoon of the lemon juice, then add the sugar and cinnamon and mix well. Set aside.

Roll out a disc of pie crust dough onto lightly-floured parchment paper. Try to make it about 1/4 inch thick.

Find something roughly 5 inches in diameter to cut circles of dough. It can be a small bowl, the top of a vase or a large beer mug, the plastic containers you get in grocery store in the bulk section, a cookie cutter—anything.

Cut out 4 circles, and roll each circle out, one at a time, until about 1/8 inch thick and large enough to fill the bottom of your pie pans.

Gently place the dough into the pans and flatten it out as much as you can. You want the dough to hang over the edges just a bit. Fill each pie with apples as compactly as possible, since they'll cook down in the oven. Use all the apples, even if you have to mound them up to fit.

Cut out 4 more dough circles, rolling each out individually to reach the final thickness. Use a small cookie cutter to make cute vents, or just make small slashes with a knife. Place on top of the apples, pressing down with your thumbs to seal. Use a fork to crimp the edges.

Add a few dribbles of lemon juice to the soy milk to curdle it. (It shouldn't taste overly sour, though.) With your fingers or a pastry brush, coat the top of each pie.

Sand the tops of the pie with a coarse sugar. Regular sugar works fine, too.

Place pies on a cookie sheet and put in the oven, turning temperature down to 350 F (175 C). Bake for 30-35 minutes until golden brown. Allow to cool before serving. 

Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.

For even more vegetarian recipes, check out VegRecipes.org.

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