The Easiest Mini Homemade Apple Pies Recipe
These little apple pies need to five simple ingredients to make a perfect, autumny, bite-sized treat!
These easy, five ingredient mini apple pies are the perfect quick and delicious dessert. The simple vegan shortcrust pastry makes the yummiest pie crust, which no one would guess is completely dairy free!
They feature a sweet and juicy apple filling, wrapped in golden, 'buttery' pastry. The mini size makes them a simple and fuss-free way to enjoy apple pie, and they're perfect for autumn parties or a cosy homemade treat.
This recipe makes enough pastry for around a dozen small pies or tarts. You can make the pastry ahead of time. Just wrap the pastry in clingfilm and store it in the fridge for around five days before using.
Instead of making mini apple pies, you could make one larger one instead. You'll just need to adjust the baking time.
They're best eaten within a few days, as the apple filling will make the pastry go soggy after time. You can also freeze the uncooked pies to bake later or freeze the baked pies and simply defrost then reheat in the oven for a few minutes.
They're dairy free, egg free, nut free and completely made from plants!
Makes 12 small pies or tarts
Pastry ingredients;
300g plain flour
40g granulated or caster sugar + 2 tbs extra
180g vegan block butter
1-2 tbs cold water
12 tbs apple sauce - shop brought or here's my quick homemade recipe; Vegan Easy Homemade Apple Sauce Recipe
You will also need; a mixing bowl, 12 hole tart tin, medium circle cutter, smaller circle cutter for lids, rolling pin, spoon
How to make your jam tarts;
Pre heat the oven to 180°c
In your large mixing bowl add the flour, sugar and vegan butter
Use your fingers to crumble the butter into the dry ingredients to make a fine breadcrumb texture
Add 1 tbs of cold water and use your fingers again to mix it through the pastry dough
Begin to bring the pastry together by gently squashing the dough into a ball
The dough should feel soft and pliable. If the dough is too dry and crumbly, add another tbs of cold water and bring it together again
Try not to overwork the dough as this will make the pastry taste tough
This pastry is quite soft, so if you have time, wrap it in clingfilm and rest in the fridge for 20-30 minutes until chilled. This will make it easier to work with
Once your pastry is chilled, flour your worktop and rolling pin so that the dough does not stick
Roll out your pastry dough to around 3mm thick
Cutout 12 larger circle shapes and gently press them into the tart tin
Add a spoonful of apple sauce into each pastry shell
Then using the remaining pastry, cutout 12 slightly smaller circles to make the lids of each tart
Wet your finger with cold water and run it around the edge of each pastry shell. The place the pastry lid on top and gently press down around the edges
Use a thin knife to make two steam holes in the top of each pastry lid. Then sprinkle the extra sugar over the top of each mini pie
Bake for around 20 minutes until lightly golden
Leave to cool before trying to remove from the tin, as the filling will be very hot and the pastry will be very soft straight out of the oven
Once cooled, they're ready to eat!
Tips & Tricks!
Shop brought apple sauce will work fine or here's my quick homemade recipe; Vegan Easy Homemade Apple Sauce Recipe
You could also mix a tsp of cinnamon into your apple sauce for autumny spiced apple pies!
I used Flora block butter to make my pastry
This pastry recipe works well for any kind of small sweet pies or tarts. I have used it to make Bakewell tarts, jam tarts, baked custard tarts and lots more, as well as mince pies!
Try not to overwork the pastry dough, as we want to keep the pastry as light, buttery and crumbly as possible. If you knead it too much it will become tough and chewy to eat.
This is the 12 hole perforated tart tin I use; https://amzn.to/48Fcw04
These are the circle cutters I use; https://amzn.to/3KGUeUu
This is my large rolling pin; https://amzn.to/4pKk9JW
Comments