Vegan Mini Apple Pies
Indulge in the delightful charm of Vegan Mini Apple Pies—perfectly portioned treats that combine the comforting flavors of cinnamon-spiced apples with a flaky, plant-based crust. Made with coconut oil, ice-cold water, and a touch of raw sugar for a golden finish, these bite-sized pies are free of dairy and eggs, making them ideal for vegan diets and allergy-friendly gatherings. Each mini pie features tender apples infused with brown sugar, nutmeg, and vanilla, lovingly encased in a homemade crust that’s both buttery and guilt-free. Whether served warm or at room temperature, these hand-held desserts bring the essence of fall to any occasion in just under an hour. Perfect for holiday parties, afternoon snacks, or a cozy pick-me-up, these Vegan Mini Apple Pies redefine classic comfort food.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Coconut oil (solid, not melted)
- 0.5 teaspoon Sea salt
- 6 tablespoons Ice-cold water
- 4 pieces Apples (medium-sized, peeled, cored, and diced)
- 1 tablespoon Lemon juice
- 0.5 cup Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
- 2 tablespoons Raw sugar
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
To make the pie crust, combine the all-purpose flour and sea salt in a large bowl. Add the solid coconut oil and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough begins to hold together. Do not overwork the dough.
Form the dough into a ball, wrap it in plastic, and refrigerate for at least 15 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine the diced apples, lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Stir until the apples are well-coated.
Remove the dough from the refrigerator and roll it out on a floured surface until it is about 1/8-inch thick.
Use a round cookie cutter (approximately 3.5 inches in diameter) to cut out 12 circles. Gently press each circle into the prepared muffin tin cups.
Spoon the apple filling evenly into each dough-lined cup.
Cut additional circles or strips from the remaining dough to create lids or lattice tops for your mini pies, if desired.
Brush the tops of each mini pie with plant-based milk and sprinkle with raw sugar.
Bake for 25 to 30 minutes, or until the crusts are golden brown and the filling is bubbly.
Remove from the oven and allow to cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Vegan Mini Apple Pies!
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 153.9 g | 770% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 448.5 g | 163% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 177.2 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1316 mg | 28% | |
*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.
