Sunday, June 17, 2012

Vegan Mini Apple Pies (Gluten Free Variation)

Recipe/ Vegan Mini Apple Pies (Gluten Free Variation)
Dietary Consideration/ Vegan, Gluten Free, Dairy Free, Low Fat, Low Sugar (and delish!)

What's better than an apple pie you ask?!!?! Being able to eat the whole thing!

They really are not at all as hard as they look to make... Plus they are super delicious and impressive! See below for the recipes and step by step directions. Email me if you have any questions! Happy baking! Click here for my of my delicious and healthful recipes!

Baby you are the apple to my pie!

Vegan Mini Apple Pies/
Makes about 2 dozen 

Crust/ (or you can buy pre-made crust... that works too :D)
2 1/2 cups whole wheat flour (or use Bob's Mill Flour to make these gluten free)
1 tablespoon sugar
2 teaspoons salt
2 sticks of Earth Balance
1/4 to 1/2 cup ice water

2 tablespoons freshly squeezed lemon juice (from 1 lemon)
Zest from 1 lemon
6 apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
1/2 cup brown sugar
1/4 cup powdered sugar
2 teaspoons ground cinnamon
2 teaspoons salt
2 tablespoons unsalted butter, cut into small pieces for topping each mini pie before baking

Crust Preparation/
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Filling Preparation/
Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add zest, both sugars, cinnamon, and salt; toss to combine.

Pie Preparation/
Preheat your oven to 400˚F and spray 2 muffin pans with Pam. Unroll your first pie crust and cut several circles out using a cookie cutter 1/2-inch larger than the muffin pan you are using. The dough will shrink when cooking. Continue this until you have enough crusts.

Line each cup of your muffin tin with a tiny pie crust and poke ventilation holes in each crust using a fork. Gently fill the crusts with your apple mixture and push the crusts down the rest of the way. Fill until slightly mounded. Now put a dab of extra earth balance on each pie. Cover as desired with left over dough or a lattice top like I did above. Brush with melted earth balance and bake at 400 for 18 to 22 minutes. ENJOY!

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