VEGAN Apple Pie Pops - The Scran Line
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RECIPE
Pie Crust
350g - 2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
3/4 cup vegan (plant-based) butter (see notes)
3 tbsp cold water
Cinnamon Apple Filling
2 green apples (granny smith)
3 tbsp water
3 tbsp brown sugar
2 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp salt
1/2 lemon, juiced
Decorations
4 tbsp plant-based milk
Brown sugar (optional)
Instructions:
Pie Crust
Add the flour, sugar and salt into the bowl of a food processor and blitz to combine. Add the cubed vegan butter and blitz 15-18 times until you reach lentil sized pieces. While the mixer is on high speed add the cold water. Once you see clumps of dough forming stop mixing (about 15 seconds) and pour the mixture out onto your workbench. Knead lightly to form a dough, about 3-4 times. Cut the dough in half and form two discs. Wrap each disc in plastic wrap and place in the fridge for at least 1 hour.
Apple Cinnamon Filling
Peel and core the apples. Slice into small cubes. Add the water, cornstarch, sugar, cinnamon and lemon juice into a large saucepan and mix until it comes to a boil on medium heat. At this stage it will also thicken. Pour the sauce into the bowl with the apples and mix to coat.
Assembly
Preheat your oven to 180°C / 350°F.
Lightly dust your workbench with flour and roll out your dough. Use a 3-inch cookie cutter to cut our disks of the rolled-out dough. You can form a ball with the left-over dough and re-roll it, just keep in mind that the more you knead the dough, the more it will shrink once you’ve cut out your discs.
Place about 1 tbsp of apple pie filling on top of half of the discs. Lightly brush the edges with some water and add a popsicle stick on top before placing another disc on top. Use a fork to crinkle the edges and then carefully slide out the stick. Use the cookie cutter to cut out a circle to neaten up the shape. Place the stick back in and gently press the dough on top of the stick to help seal up the pies.
Place 5 on a baking tray at a time and bake for 20 minutes. Once baked, allow to cool for 10 minutes before serving warm or at room temperature.
Notes
Mini Apple Pies can be stored in an airtight container for up to three days.
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Pie Crust
350g - 2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp salt
3/4 cup vegan (plant-based) butter (see notes)
3 tbsp cold water
Cinnamon Apple Filling
2 green apples (granny smith)
3 tbsp water
3 tbsp brown sugar
2 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp salt
1/2 lemon, juiced
Decorations
4 tbsp plant-based milk
Brown sugar (optional)
Instructions:
Pie Crust
Add the flour, sugar and salt into the bowl of a food processor and blitz to combine. Add the cubed vegan butter and blitz 15-18 times until you reach lentil sized pieces. While the mixer is on high speed add the cold water. Once you see clumps of dough forming stop mixing (about 15 seconds) and pour the mixture out onto your workbench. Knead lightly to form a dough, about 3-4 times. Cut the dough in half and form two discs. Wrap each disc in plastic wrap and place in the fridge for at least 1 hour.
Apple Cinnamon Filling
Peel and core the apples. Slice into small cubes. Add the water, cornstarch, sugar, cinnamon and lemon juice into a large saucepan and mix until it comes to a boil on medium heat. At this stage it will also thicken. Pour the sauce into the bowl with the apples and mix to coat.
Assembly
Preheat your oven to 180°C / 350°F.
Lightly dust your workbench with flour and roll out your dough. Use a 3-inch cookie cutter to cut our disks of the rolled-out dough. You can form a ball with the left-over dough and re-roll it, just keep in mind that the more you knead the dough, the more it will shrink once you’ve cut out your discs.
Place about 1 tbsp of apple pie filling on top of half of the discs. Lightly brush the edges with some water and add a popsicle stick on top before placing another disc on top. Use a fork to crinkle the edges and then carefully slide out the stick. Use the cookie cutter to cut out a circle to neaten up the shape. Place the stick back in and gently press the dough on top of the stick to help seal up the pies.
Place 5 on a baking tray at a time and bake for 20 minutes. Once baked, allow to cool for 10 minutes before serving warm or at room temperature.
Notes
Mini Apple Pies can be stored in an airtight container for up to three days.
