vegan traditional mini apple pies

A veganized twist on the traditional apple pie recipe. Rather than slicing, I used a large muffin pan to make personal sized pies which makes serving extremely easy. Serve warm with a scoop of frozen coco whip and these will be perfect during the holidays or anytime of the year you're craving apple pie. 

Ingredients

Crust:

2 cold sticks of vegan butter (I used Earth Balance baking sticks)

1 tsp salt

2 1/4 cups unbleached all-purpose flour

1/2 cup chilled water

1 tbsp organic cane sugar

Filling:

8 small green apples, roughly peeled and sliced thin

1 cup organic cane sugar

1 cup water

2 tbsp cornstarch

1 tbsp ground cinnamon

1/2 tsp nutmeg

Additional Earth Balance butter and cane sugar for topping

Instructions

Using a food processor, combine butter, salt and flour; pulse until butter has broken down.

Add sugar then add 1/2 cup chilled water a little at a time; pulse until the dough has combined.

On a floured surface, knead dough for 30 seconds then transfer to a covered container. 

Freeze dough for an hour before using or refrigerate until ready to use. 

Prep a large muffin pan by cutting parchment paper into large squares and line each muffin round. 

Roll out the chilled dough on a floured surface and cut into circles to fit the muffin tin. 

Press into each parchment lined round and bring up to the top edge of the round. 

You will have leftover dough, this will be used for the lattice topping. 

Bake for 10 minutes at 350 before filling with apples.

For the apple filling, roughly peel and thinly sliced apples. I used small apples to easily fit into the pies.

In a sauté pan, combine sugar, water and cornstarch. Whisk on medium high heat until it thickens. 

Add cinnamon and nutmeg, turn off heat and pour mixture onto apples; fold to combine. 

Spoon apple mixture into pre-cooked crusts, just to the top of the muffin rounds. 

Sliced remaining dough into strips and start making lattice topping by using three strips for one layer than turning and using another three over it to create a hashtag topping. 

Press edges of lattice into crust to bond.

Brush on 1 tbsp of melted butter on top of lattice and sprinkle with cane sugar. 

Bake on 350 for 35 minutes, or until golden brown and the filling is bubbling. 

Cool for a few minutes then serve with frozen coco whip (I used So Delicious). 

You can use this same recipe for a standard sized pie, you'll just use a traditional pie tin rather than a muffin tin.