Vegan mini apple pies, my take on the all-time classic recipe. With a delicious apple and cinnamon filling and a fail-proof crust, you know these pies will go down a treat. Hardly any refined sugar is needed here, since the apples have a natural sweet taste, but do feel free to adjust the recipe, depending on how sweet the apples you use are. Forget the ready-made pies, these are some seriously gorgeous apple pies that will win you lots of praises. And with just a few ingrediends that you always have in your kitchen.
We all know the saying “an apple a day keeps the doctor away”. And that’s because, believe it or not, the humble apple is a super fruit that helps us keep healthy and fit. In season or not, apples are always easily available anywhere, and make a great snack in beatween meals. Shame that we seem to look down on apples nowadays, being more and more fascinated by the choice of exotic fruit.
When l think apples, l think cinnamon. You can’t possibly separate these two without causing a major taste crisis; they are so made for each other. One of our biggest concern, when baking pies of all kind, is the so dreaded soggy bottom. What l find that works so well every single time is semolina; sprinkle a bit over the bottom crust and some more over the filling, that that will retain the moisture and the crust will be baked to perfection. Or, at least, that’s one of the tricks. So, oven on, time for some real treat!
Vegan mini apple pies
For the pastry:
- 7 tbsp sunflour oil
- 7 tbsp water
- 11 tbsp plain flour
- 1 tsp bicarbonate of sodium
- 1 tsp lemon juice
- 1 tsp vanilla extract
(Separately, 7 tbsp oil will be mixed with 7 tbsp flour)
For the filling:
- 6 large apples
- 1/2 tbsp ground cinnamon
- 2 tbsp vanilla sugar
- 2 tbsp semolina
- To make the pastry, mix the oil, water and flour in a large bowl.
- In a cup, add the bicarbonate of sodium with the lemon juice and mix well.
- Add the mixture to the bowl, together with the vanilla extract.
- Separately, mix together the 7 tablespoon of oil and flour, this should have the consistency of a gravy. Add it to the rest of the ingredients.
- Knead the dough well for about 5 minutes, this should be elastic and should not stick to the bowl at all.
- Shape it into a ball, cover with clingfilm and refrigerate for at least 2-3 hours.
- To make the filling, peel and grate the apples, and add them to a pan together with the cinnamon and vanilla sugar.
- Leave to cook on a low to medium heat until all the juice has been absorbed and the apples have turned into a brown colour.
- Remove from the heat and allow to cool completely.
- Roll out the dough and cut 4 circles to cover to bottom of 4 tartlet dishes. Sprinkle semolina all over the bottom dough layer, add a layer of apple filling, sprinkle some more semolina.
- For the top layer, cut the dough into thick strips and arrange them one vertically, one horizontally.
- Bake in the preheated oven at 200 degrees C until golden brown.
- Remove from the oven and allow to cool completely. You may sprinkle some powdered sugar on top, but that’s totally optional.