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+ servings

The BEST Mini Vegan Apple Pie Recipe

Course Dessert
Cuisine American
Keyword Apple Pie, Mini Apple Pie, Vegan Ice Cream
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people
Calories 506kcal


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)


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!


Calories: 506kcal | Carbohydrates: 65g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Sodium: 633mg | Potassium: 122mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1467IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg