Vegan Mini Apple Pies Food

APPLE HAND PIES (VEGAN MINI APPLE PIE)

Steps:

• In a large bowl, combine the flour, sugar, and salt. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water, a tablespoon at a time, and knead just until a dough forms. (Optionally, you could also put all ingredients to a food processor and pulse until the dough clumps together.) *Note: You can watch the pastry recipe video here!
• Turn the dough to a floured surface and form into a ball, then flatten into a disc. Wrap in cling film and refrigerate for at least ½ hour.
• Peel, core and chop the apples into small chunks.
• In a pot or saucepan, mix water, cornstarch, sugar, cinnamon, and lemon juice. Bring to a boil, stirring constantly, until thickens up.
• Add apples, toss to coat and set aside.
• Preheat the oven to 350˚F (180˚C).
• On a lightly floured surface, roll out the dough.
• Cut out circles using a round form (such as a 3,5-inch jar or cookie cutter).
• Form leftover dough to a ball again, reroll and cut out more circles. (Optionally, cut out designs to make decorations or cookies.)
• Place approx. 1 heaped tbsp of the apple filling in the center of each of half amount. Brush the edges with a bit of water so they seal better.
• Place the other half of the pie crust circles on top, then crimp the edges with a fork to seal.
• Brush the top of each pie with a little plant-based milk/ cream, then cut 2 slits in the top of each pie to let steam escape while baking. Sprinkle over some brown sugar, if desired.
• Bake for approx. 20 minutes, until golden brown.
• Let cool 10 minutes before serving.
• Enjoy!

VEGAN APPLE PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, combine the flour, sugar, and salt.
• Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
• Gradually add the ice water and mix just until the dough can be pressed together.
• Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
• On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
• Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
• Bake for 1 hour, until crust is starting to turn golden brown.
• Let cool for 10 minutes, then slice and serve.
• Enjoy!