These Vegan Apple Pies are flavorful, easy to make, and delicious. You cook the filling on the stove and then bake it in a buttery crust until you are left with a perfect apple pie that is a showstopper.
This recipe is special because I made this in culinary school. I would peel, core, and dice the apples and make this thick, sweet, filling and then make the pie dough in different designs. They were so cute and delicious.
Making a vegan version was simple since there isn’t a lot of dairy that goes into this except butter for the crust. It came out really good and you can convert this into a big apple pie with only a few more minutes of baking time. Enjoy!
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Ingredients
- Apples. I prefer using green apples because the sour flavor balances out the sugar. But you can use red apples if that’s all you can find. Just be sure to reduce the amount of sugar.
- Brown sugar.
- Sugar.
- Cinnamon. Cinnamon brings out the sweetness in apples and is a great spice to use.
- Orange juice. From fresh oranges. This brightens up the flavor.
- Ginger powder. Optional, but it brings a nice aromatic flavor to it. Ginger and Apple go very well together.
- Cloves
- Nutmeg
Assembling the Vegan Apple pies
The filling is apples, that have been cored, peeled, and diced, light brown sugar, regular cane sugar, cinnamon, and salt. Simmer until soft. To thicken, mix the orange juice and cornstarch in a bowl and mix in. It will start to thicken almost immediately. Turn off the heat and add the rest of the spices.
Taste to adjust seasonings.
Roll out your chilled pie dough and roll it out. Cut out circles of dough and put them inside the molds. Gently push the dough with your fingers and slice off excess with a knife. There is no need to par-bake them.
Put the filling inside and roll the crust on top. If you are covering the top completely, be sure to cut slits on top for air to escape.
If after baking, the top is still pale, brush with a mixture of 1:1 maple syrup and water on top of the dough and bake until golden brown. I like to open the oven at 30 minutes and brush the mixture on top. Then bake for 10 more minutes.
These are best enjoyed fresh, but if you need to store them, then store these mini vegan apple pies in the fridge and heat in a toaster oven or oven at 350F for a few minutes until warmed through.
Want More?
Try Out Similar recipes below:
Apple Pie
Equipment
- 4" for 9" pie mold
Materials
- 1 recipe of pie crust (see recipe below)
- 480 g Tart Apples (About 5 apples)
- 120 g (1/2 cup) light brown sugar
- 120 g (5/8 cups) sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 30 ml (2 tbsp) orange juice squeezed from a fresh orange
- 1/8 tsp ginger powder (optional)
- 1/8 tsp ground cloves
- 1/16 tsp ground nutmeg
Maple syrup wash
- 1 tbsp maple syrup
- 1 tbsp water
Instructions
- Peel and cut the apples into 1/2" chunks. Add to a pot together with the brown sugar, sugar, cinnamon, and salt.
- Simmer on medium heat until apples are soft.
- In a bowl, mix cornstarch and orange juice together until it is dissolved. Pour into the apples and cook until thickened.
- Turn off heat and add the ginger powder, ground cloves, and nutmeg.
- Preheat the oven to 350°F
- Roll out pie dough and roll over the mine pie dough molds. Or alternatively, you can do a big one. Fill with apple pie filling and make the lattice top. Or whatever design you want on top.
- Bake for 30 minutes. Mix together maple syrup and water and brush on top. You can add sugar on top and then bake for 10 more minutes.
- Take out and let cool to room temp before enjoying. Store leftovers in the fridge and heat in the oven or toaster oven until warm.
Pate Brisee (Flaky Pie Dough)
Materials
- 500 g (3 cups + 2 tbsp) All-purpose flour
- 1 tbsp cane sugar
- 1 1/2 tsp salt
- 300 g (1¼ cups + 2 tbsp) unsalted vegan butter
- 125 g (1/2 cup) cold ice water 1/2 cup
Instructions
- Place all the dry ingredients in a bowl. Whisk together.
- Grate the cold butter (freeze the butter if it is too warm) into the dough. With your fingers, carefully break up the butter into the flour into pea-sized clumps. Make sure the butter doesn't melt.
- Add the water a little at a time until the dough barely holds together. Remember you might not use all the water. Think wet sand.
- Knead lightly and then cover in plastic wrap Let chill for 1-2 hours.
- Place on a lightly floured surface and roll out. Fill your pie dish and then put in the fridge until you are ready to use it.
Notes
I hope you try this recipe. If you tried this recipe, let me know in the comments below.