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September 17, 2020

Easy Mini Vegan Apple Pie Recipe

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A Lily Love Affair shares a mini vegan apple pie recipe topped with vegan ice cream

MINI VEGAN APPLE PIE RECIPE

This mini vegan apple pie recipe is the vegan dessert you have been looking for!

Made with delicious apple cinnamon filling and topped with sweet vegan vanilla ice cream, this fall recipe is sure to win over all of your guests this holiday season.

This will be the first year Shawn and I will serve an entirely vegan Thanksgiving for our family. I wanted a dessert option that would win over both vegan and non-vegan family and friends.

And boy is this easy vegan apple pie recipe a true crowd pleaser! And, for even more added goodness, I topped these mini pies with a generous scoop of Hudsonville Ice Cream’s Dairy Free Caramel Cookie Dough.

If you are not familiar with Hudsonville Ice Cream, don’t miss picking up a carton or two soon! They make the most delicious and indulgent dairy-free ice cream I have ever had! You cannot tell this vegan ice cream is dairy-free in any way in my opinion.

The boys and I are both big fans of dairy. Giving up dairy was the most difficult part of going vegan for all three of us. We have been more than pleased with Hudsonville ice cream.

The Caramel Cookie Dough is the perfect addition to this dessert recipe. And, it’s worth noting, they offer 7 total dairy-free flavors.

You can locate a store that sells Hudsonville Ice Cream near you by using their Scoop Locator.

In this mini vegan apple pie recipe, we will cover the following topics. Feel free to use the links below to navigate this post.

 

 

For this Thanksgiving, I chose these smaller, individualized easy vegan apple pies so each guest would feel more of a personal touch.

This pie pan is the perfect size for each one of our six guests and can be customized for each person if needed.

For example, I added walnuts in 3 of the 6 pies, but only included only apple pie filling for the remaining three. You can also choose to make other flavors for each of your guests such as peach, blueberry, pumpkin pie, and more.

Also, it’s worth noting this fall recipe can be made from scratch or made with delicious pre-made vegan pie crust and vegan apple pie filling if you’re looking to save some time this holiday season.  

A muffin tin filled with 6 mini apple pies.

WHAT YOU’LL NEED FOR THIS RECIPE

One mini vegan apple pie topped with a scoop of dairy-free Hudsonville Ice Cream.

MINI VEGAN APPLE PIE INGREDIENTS

HOMEMADE VEGAN PIE CRUST

** Again, feel free to use pre-made vegan pie crust, as well. It’s a great way to save time. If you do use a pre-made crust, you’ll need two.

  • All-purpose flour
  • Granulated sugar (you can also use coconut sugar)
  • Vegan butter (we really love Kite Hill Vegan Butter!)
  • Cold water
  • Kosher salt

APPLE CINNAMON FILLING

  • Granny smith apples, peeled and sliced thin
  • Ground cinnamon
  • Lemon juice
  • Cornstarch
  • Granulated sugar
  • Ground nutmeg
  • Walnuts (optional)

A muffin tin filled with 6 baked mini vegan apple pies.

 

RECIPE TIPS

For this homemade vegan pie recipe, I used a round 4.5-inch cookie cutter and this Goldtouch Nonstick Muffin Pan. If you don’t have a 4.5-inch cookie cutter, you can also feel free to use a small cup or bowl.

I highly recommend using Bak-Klene Nonstick Baking Spray to layer the pan. It is professional-grade and made it very easy to remove these pies from the tin. Once cooled, I gently flipped the pie pan upside down and the mini vegan pies fell right out.

If you cannot use professional-grade nonstick spray, I recommend allowing the pies to cool completely before trying to remove them.

For the design on top of the pie, I used these Fall Impression Cookie Stamps. I love these for both cookies and pies all season long. The design really adds character to each of the individual pies. Of course, they are not required.

When baking the pies, I covered them with tin foil for the first 40 minutes while also rotating the pie pan in the oven every 20 minutes or so to ensure they cook evenly.

I recommend removing the tin foil after 40 minutes and cooking for an additional 6-8 minutes while turning the pan every 3-4 minutes if needed.

Last, while I used Granny Smith Apples for this pie dessert, feel free to use any apples you might like.

A baking dish with four mini vegan apple pies.

HOW TO MAKE HOMEMADE VEGAN APPLE PIE

VEGAN PIE CRUST

In a large mixing bowl, mix flour, sugar and salt. Now, add cubed vegan butter and mix well with your hands or an electric mixer.

Slowly start to add the cold water while continuing to knead until the dough clumps together.

Diving the dough mixture in half and shape into two balls of dough. Wrap in cling film and allow to cool in the refrigerator for a half-hour or more.

CINNAMON APPLE FILLING

Preheat the oven to 400 degrees.

While the oven is preheating, core, peel, and thinly slice apples. In a large bowl, gently mix all filling ingredients then set aside.

On a flat surface, lightly coat with all-purpose flour and roll out one-half of the dough ball to about 1/8 inch thickness with a rolling pin.

Now, using a 4 to 4.5-inch cookie cutter, cut the rolled-out pie crust into 6 circles. Carefully spray the muffin pan with nonstick cooking spray.

Gently place each circle pie crust in each cavity of the greased muffin tin. Gently press the dough down and around the sides of each cavity. Next, evenly distribute the apple mixture in each cavity of the muffin tins.

Remove the second dough ball from the refrigerator. On a flat surface, coat lightly with all-purpose flour and roll out one-half of the dough ball into 1/8 inch thickness with a rolling pin.

Now, begin to cut out your top crust pie designs and place them strategically on top of each muffin tin/pie. Then, lightly cover the muffin tin with tin foil.

Bake at 425 degrees for 40 minutes or until the pie crust is lightly golden brown and the filling is bubbling slightly.

At eh 40-minute mark, remove the muffin tin from the oven and remove the tin foil.

Brush the top of the mini muffins with a bit of butter and place the muffin tin back in the oven for 4-5 more minutes or until the top crust is lightly golden brown.

Remove from the oven and allow the pie to cool before gently removing.

Top with your favorite Hudsonville Ice Cream flavor, vegan chocolate, caramel sauce, vegan whipped cream, and more!

Slice and serve! Enjoy!

OTHER DELICIOUS APPLE RECIPES YOU’LL ENJOY:

A Lily Love Affair shares a mini vegan apple pie recipe topped with vegan ice cream

HOW TO STORE APPLE PIE

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A Lily Love Affair shares a mini vegan apple pie recipe topped with vegan ice cream

CAN I MAKE VEGAN APPLE PIE IN ADVANCE?

Absolutely! Apple pie is a great vegan dessert to make ahead of time because it can be stored for several days in the refrigerator.

Simply place the unbaked pies in an airtight container and keep it refrigerated until you’re ready to serve. Once you are ready, place in the oven and bake according to the recipe instructions below.

A Lily Love Affair shares a mini vegan apple pie recipe topped with vegan ice cream

CAN YOU FREEZE APPLE PIE?

Yes, this dessert recipe freezes very well.

Freeze the unbaked vegan apple pies for up to three months by placing them in a freezer-safe container and cover with tin foil. Or bake your pies and freeze them before serving them for up to one month.

A Lily Love Affair shares a mini vegan apple pie recipe topped with vegan ice cream

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The BEST Mini Vegan Apple Pie Recipe

5 from 3 votes
SERVES/MAKES: 6 people
Prep Time 10 minutes
Cook Time 45 minutes

Ingredients:

Pie Crust Recipe: 

  • 2 1/2 cups allpurpose flour
  • 3 tbsp granulated sugar (you can also use coconut sugar)
  • 1 cup vegan butter (we also really love the new Kite Hill vegan butter!)
  • 4 tbsp cold water
  • 1 tsp salt

Apple Cinnamon Filling: 

  • 2 1/2 cups granny smith apples, peeled and sliced thin (about 6 medium) feel free to use any apple types you might like
  • 3 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1/8 tsp ground nutmeg
  • 1/2 cup walnuts (optional for added flavor)

Instructions:

Pie Crust

  • In a large mixing bowl, mix flour, sugar and salt.  Add cubed vegan butter and mix well with hands or mixer.  Slowly add cold water while continuing to knead until the dough clumps together.
  • Divide the dough mixture in half and shape into a ball of dough. Wrap in a cling film and allow to cool in the refrigerator for 1/2 hour or more. 

Apple Cinnamon Filling

  • Preheat the oven to 400 degrees.
  • Core, peel and slice the apples into small cubes or slices.
  • In a large bowl, gently mix filling ingredients. Set aside.
  • On a flat surface, coat lightly with allpurpose flour and roll out one half of the dough ball to about 1/8 thickness with a rolling pin.
  • Using a 3.5-inch or 4 inch cookie cutter cut out 6 circles.
  • Gently place each circle pie crust in each cavity of the greased muffin tin.
  • Gently press the dough down and around the sides of each cavity.
  • Evenly distribute the apple mixture in each cavity of the muffin tin.
  • Remove the second dough ball from the refrigerator.
  • On a flat surface, coat lightly with allpurpose flour and roll out one half of the dough ball to about 1/8 thickness with a rolling pin.
  • Cut out your designs for the tops of each pie and place them strategically on top.
  • Lightly cover the muffin tin with tin foil.
  • Back at 425 degrees for 40 minutes or until pie crust is lightly golden brown and the filling is bubbling.  NOTE: I recommend turning the muffin tin in the over at the 20 minute mark to ensure each pie is browned evenly.
  • At the 40 minute mark, removed the muffin tin from the oven and remove tin foil.
  • Brush the top of the mini muffins with a bit of butter and place the muffin tin back in the over for 5 minutes or until tops are lightly golden brown.
  • Allow the pie to cool before gently removing. 
  • Top with your favorite Hudsonville Ice Cream flavor, vegan chocolate or caramel sauce, vegan whipped cream and more!
  • Slice and serve!  Enjoy!

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WE’D LOVE TO SEE! TAG US @ANNABAUN

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