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September 17, 2020

The BEST 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

This mini vegan apple pie recipe is the simple vegan dessert you’ve been looking for! With delicious apple cinnamon filling and topped with sweet vegan vanilla ice cream it’s sure to win over all of our guests this holiday season!

 

This year 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 simple vegan mini apple pie recipe sure a crowd pleaser! Y’all, for even more added goodness, I topped these minis with a generous scoop of Hudsonville Ice Cream’s Dairy Free Caramel Cookie Dough flavor.  

If you are not familiar with Hudsonville, get yourself to a local Meijer store stat! 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 lovers of dairy. Giving up dairy was the most difficult part of going vegan for all three of us. We have been so pleased with Hudsonville Ice Cream!  It is a long-time family favorite and makes this easy recipe one of the best fall desserts!

The Caramel Cookie Dough is the perfect flavor addition to these mini vegan apple pies. They do, however, offer 7 total Dairy Free flavors!  

You can locate a store that sells Hudsonville near you by using their Scoop Locator. If you’re interested in other fun dairy-free dessert recipes, I love their recent post here.

 

 

For this Thanksgiving, I chose smaller, individualized easy vegan apple pie so each guest would feel a bit 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 the apple 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 recipe can be made from scratch or made with delicious pre-made vegan pie crust and apple pie filling if you’re looking to save yourself a little time this holiday season.  

 

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

 

TIPS FOR MAKING THESE MINI VEGAN APPLE PIE

For the mini vegan apple pie, I use 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 use a cup or a small bowl.

highly recommend using Bak-Klene Nonstick Baking Spray to layer the pan.  It is professional grade and made it very easy to remove the pies from the tin.  I simply gently flipped thepie 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 removing.  This make take a few hours.

For the designs on top of the pie, I used these Fall Impression Cookie Stamps.  I love these for both cookies and pies.  The designs really add a lot of character to each of the individual pies.  It is, of course, not required.

When baking the pies, I covered with tin foil for the first 40 minutes while also rotating the pie pan every 20 minutes to ensure they were cooked evenly.  I recommend removing the tin foil after 40 minutes and cooking for 6 more minutes while turning the pan after 3 minutes.

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

 

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

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

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

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

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

 

MINI VEGAN APPLE PIE INGREDIENTS:

Pie Crust Recipe: 

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

  • 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)

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

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HOW TO MAKE VEGAN APPLE PIE

Pie Crust: 

  1. 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.
  2. 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: 

  1. Preheat the oven to 400 degrees.
  2. Core, peel and slice the apples into small cubes or slices.
  3. In a large bowl, gently mix filling ingredients. Set aside.
  4. 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.
  5. Using a 3.5-inch or 4 inch cookie cutter cut out 6 circles.
  6. Gently place each circle pie crust in each cavity of the greased muffin tin.
  7. Gently press the dough down and around the sides of each cavity.
  8. Evenly distribute the apple mixture in each cavity of the muffin tin.
  9. Remove the second dough ball from the refrigerator.
  10. 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.
  11. Cut out your designs for the tops of each pie and place them strategically on top.
  12. Lightly cover the muffin tin with tin foil.
  13. 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.
  14. At the 40 minute mark, removed the muffin tin from the oven and remove tin foil.
  15. 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.
  16. Allow the pie to cool before gently removing. 
  17. Top with your favorite Hudsonville Ice Cream flavor, vegan chocolate or caramel sauce, vegan whipped cream and more!
  18. Slice and serve!  Enjoy!

 

LOOKING FOR OTHER POPULAR POSTS FOR YOUR HOLIDAY ENTERTAINING?  HERE ARE JUST A FEW OF OUR FAVORITES: 

 

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The BEST Mini Vegan Apple Pie Recipe

5 from 1 vote
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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