Mini Apple Pies

This is the first time I’ve made my own pastry, and now I’m never going to stop! Making vegan pastry is surprisingly easy, although it took me a few goes to get the proportions right.

I also had loads of apples from my parents’ garden, so seeing as it’s still technically Autumn, apple pies had to happen. If, like me, you don’t live with many people, or you live by yourself, this recipe is perfect for you, as I’m guessing you don’t want to eat a whole apple pie to yourself! But these cute little bite-sized (well, several bites) apple pies can be adjusted to however many people you want to feed. They also keep in the fridge for several days, but obviously taste best straight out of the oven.

This recipe is not gluten-free, and I haven’t tried making it gluten-free yet, so I can’t guarantee it will work, but you’re welcome to give it a try using gluten-free flour.

Oh, and finally thank you to mother for being my hand model for this shoot 😉

Makes 8 pies

Ingredients:

200g plain flour
3 tbsp coconut sugar (or other granular sweetener)
A pinch of salt
6 tbsp olive oil
4 tbsp cold water

150g apples, cored and cut into tiny cubes (less than 0.5cm x 0.5cm)
3 tbsp liquid sweetener (rice syrup, maple syrup, etc.)
1 tsp cinnamon
2 tbsp raisins (optional)
3 tbsp aquafaba (or 1 egg for egg wash – optional)

What to do:

• In a bowl, sieve the flour, add the sugar and salt, then make a well and gradually add the olive oil
• Stir until it forms a crumby texture, then slowly add the water and mix until it forms a ball of dough. Add more water or flour if needed, it shouldn’t be very sticky.
• Wrap in cling film and leave in the fridge for half an hour
• Preheat the oven to 220°C
• Finely dice the apples, then mix in a bowl with the sweetener, cinnamon, and raisins if using
• On a floured surface, roll out the dough a few mm thick (not too thin as it won’t be stable enough), and cut out circles around 8cm diameter. I manage to get 16 circles in total
• Place a heaped tbsp of the filling in the centre of 8 of the circles, then top with another circle. Pinch around the edges to seal, then press with a fork to make that pretty pattern
• Gently cut two slits in the top of each one, then brush the tops with a little “egg”-wash
• Place on a baking tray lined with greaseproof paper (and extra flour if you’re paranoid like me!), and bake for around 20-30 minutes, until crisp golden
• Leave to cool for 5 minutes before handling. Best served warm