Yummy and tiny apple pies

Autumn and Thanksgiving means one thing and one thing only... pie season. That's right, it's the time of year when everyone gets the baking bug, whether they like it or not. So buckle up and get ready for yet another variation of your favorite apple pie recipe.


For the crust, I used The Spruce Eats Vegan Flakey Pie Crust which was exactly what I wanted for this recipe. Flakey, but not puff pastry... because it's a pie. Now onto the rest of the recipe, because it's what's on the inside that really counts...


Mini Apple Pies
Makes about 14 (double if topless)

What You'll Need:

• Cupcake tin
• Vegan Flakey Pie Crust
• 2 apples, peeled and diced into tiny chunks
• 1/2 tbsp lemon juice
• 3/4 stick (vegan) butter
• 1/2 cup brown sugar (about)
• 2 tbsp cornstarch
• Nutmeg to taste

What You'll Need To Do:

• Preheat oven to 350°F (177°C)
• Roll out your dough
• Cut dough into 5 inch and 3 inch rounds (5 inch for bottom and 3 inch for top)
• I used cookie cutters, but you don't have to be that fancy. Just make sure the bottom dough round can fit in the cupcake tin, and the top dough round can cover the top
• Place a strip of parchment paper into the cupcake tin (this will help remove the pie)
• Place 5 inch dough rounds in each cupcake tin and press gently
• Toss chopped apple chunks in lemon juice (this will help preserve color)
• Melt 1/2 stick of butter in a medium pan on medium/high heat
• Add in apples, brown sugar, cornstarch, and nutmeg
• Mix until it starts to simmer, then remove from heat
• Scoop in about a tablespoon of the apple mixture into the dough filled cupcake tin
• You want it to be filled, but not overflowing
• Top with the 3 inch dough round, pressing gently on the edges
• Make sure to add slits on the top dough piece for ventilation
• Melt 1/4 stick of butter (I used the microwave)
• Lightly brush the tops of each mini pie with melted butter 
• Bake for 20 minutes

And that's it!

Enjoy on it's on or with (vegan) vanilla ice cream!