Dairy-Free Mini Apple Pies
Indulge in the warm and comforting flavors of fall with these Dairy-Free Mini Apple Pies, the perfect bite-sized dessert for any occasion. Crafted with a flaky coconut oil pastry crust and filled with a spiced Granny Smith apple mixture, these mini treats are entirely free of dairy, making them a wonderful option for those with dietary restrictions. The crisp and golden crust envelopes a filling of juicy apples enhanced with cinnamon, nutmeg, and a hint of vanilla, all brightened by a splash of lemon juice. With just 30 minutes of prep and 25 minutes of baking, these adorable pies are as easy to make as they are to enjoy. Perfect for parties, picnics, or a cozy sweet treat at home, serve them warm or at room temperature for a dessert that's guaranteed to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Coconut oil
- 6 tablespoons Cold water
- 1 teaspoon Salt
- 4 large Granny Smith apples
- 0.5 cup Sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the flour and salt. Add the solid coconut oil, using a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
Slowly add the cold water, one tablespoon at a time, mixing until the dough just holds together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough chills, peel, core, and chop the apples into small cubes.
In a medium bowl, combine the chopped apples with sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. Mix well to combine and set aside.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
Using a round cutter, cut out 12 circles large enough to line the bottoms and sides of a muffin tin.
Gently press each circle into the muffin tin molds. Re-roll any remaining dough and cut smaller circles to form the pie tops.
Fill each pie shell with the apple mixture, being careful not to overfill.
Place the smaller dough circles on top of each pie, gently pressing the edges to seal. Cut small slits or a decorative pattern into the tops for ventilation.
Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the mini pies to cool slightly in the tin before removing them. Serve warm or at room temperature.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 204.6 g | 1023% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 486.6 g | 177% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 215.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1368 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
