These vegan Apple Hand Pies feature a sweet apple pie filling inside a delicious pie crust. They’re so easy to make and ready in only 30 minutes! A perfect recipe for apple season!
The Apple season continues. Which means I’m baking a lot with apples, thanks to the big apple tree in our garden which gives us the best and most delicious, juicy, organic apples ever! But this is not the main reason why I love creating new vegan apple pie treats. Not only do I want to use up all these apples, but I also LOVE desserts with cinnamon and apple flavors! Especially when those snacks are mini sized, so you can always grab one of these mini apple pies as a snack on the go! Anyways, they’re also the perfect treat to serve as a delicious dessert for cozy afternoon coffee and tea party’s, or even for breakfast.
These mini Apple Pies are the perfect sweet treats for anytime!
It was quite a while ago that I shared these vegan apple pie hand pies with you on Instagram. Since then I’ve made them for myself very often, because I love having some treats on hand that I can eat anytime during the day when I crave something sweet. These Apple Hand Pies taste like a piece of cake, or better yet, a slice of pie! But they’re so much easier to eat, because of their portable size!
Apple Hand Pies are quick and easy to make!
Start with making the pie crust. Of course, you could use store-bought pie crust instead, but trust me, it’s definitely worth it to make your own because homemade pie crust tastes so much better! It has such an incredibly buttery, flaky texture which tastes absolutely amazing, plus it’s also vegan and contains only plant-based ingredients. Don’t be afraid of making the pastry because the dough for this recipe is really easy to make. It comes together in only 5 minutes, before going in the fridge for at least 1/2 hour to chill, because it’s easier to work with when the dough is cold. You can leave it in the fridge for 2 days before using, or freeze it for another use, so it will last even longer.
Delicious Cinnamon Apples wrapped in a Pie Crust
I filled these little cute mini apple pies with a sweet cinnamon apple filling. It’s truly my fave recipe and I’ve already made it so many times. Also, as a topping for simple french toast or oatmeal, it tastes so good! To make it, peel, core and finely chop the apples. In a pot, combine water, cornstarch, brown sugar, cinnamon, and a pinch of vanilla. Then bring it to a boil to thicken while stirring. Next, add chopped apples, stir to mix everything together and set aside. Once the apple cinnamon mixture has cooled a little, it’s ready to use.
I hope you‘ll love this recipe for Apple Hand Pies. It’s:
- Super easy and quick to make
- Taste like a mini apple pie
- Can be made refined sugar-free
- So delicious!
- The BEST way to get an apple a day!
A cute dessert for everyone!
I have to admit that these mini apple pies never last long in my kitchen. They’re so delicious, that I can’t keep my hands off of them. But I guess they’re made for picking them up and eating them until they’re gone, because they’re actually hand pies! Anyways, these easy to make hand pies are a great way to change up the traditional slice of pie or cake at your dessert table, for your Thanksgiving feast, or simply any occasion. I also like to heat them up in the microwave for a few seconds, then it tastes like a warm apple pie! However, I guarantee everyone will love these delicious treats, both adults and kids alike!
If you like Apple Pie recipes, you can also check out my recipes for a classic vegan Apple Pie or Apple Pie Roll-Ups. Another great idea is to use this basic pie crust pastry recipe and mix and match all sorts of fruits and berries to suit your taste or fruit season. Have fun trying this easy recipe and please don’t forget to let me know if you liked it!
Apple Hand Pies (vegan mini apple pie)
- 2 ½ cups all-purpose flour * (300 g) (gluten-free, if needed)
- 2 tbsp sugar *
- 1 tsp salt
- ¾ cup vegan butter (180 g) cubed and chilled
- 3 tbsp cold water (75 ml)
Cinnamon Apple Filling:
- 2 apples
- 3 tbsp water (75 ml)
- 3 tbsp brown sugar *
- 1 tsp cornstarch
- 1 tsp cinnamon
- a pinch of vanilla
- a squeeze of lemon juice (optional)
To brush and sprinkle:
- plant-based milk/ heavy cream
- brown sugar
- In a large bowl, combine the flour, sugar, and salt. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water, a tablespoon at a time, and knead just until a dough forms. (Optionally, you could also put all ingredients to a food processor and pulse until the dough clumps together.)
- Turn the dough to a floured surface and form into a ball, then flatten into a disc. Wrap in cling film and refrigerate for at least 1/2 hour.
Apple Cinnamon Filling:
- Peel, core and chop the apples into small chunks.
- In a pot or saucepan, mix water, cornstarch, sugar, cinnamon, and lemon juice. Bring to a boil, stirring constantly, until thickens up.
- Add apples, toss to coat and set aside.
Shape Hand Pies (see step by step pictures in the text above):
- Preheat the oven to 350˚F (180˚C).
- On a lightly floured surface, roll out the dough.
- Cut out circles using a round form (such as a 3,5-inch jar or cookie cutter).
- Form leftover dough to a ball again, reroll and cut out more circles. (Optionally, cut out designs to make decorations or cookies.)
- Place approx. 1 heaped tbsp of the apple filling in the center of each of half amount. Brush the edges with a bit of water so they seal better.
- Place the other half of the pie crust circles on top, then crimp the edges with a fork to seal.
- Brush the top of each pie with a little plant-based milk/ cream, then cut 2 slits in the top of each pie to let steam escape while baking. Sprinkle over some brown sugar, if desired.
- Bake for approx. 20 minutes, until golden brown.
- Let cool 10 minutes before serving.
- To make these hand pies gluten-free, you can use a gluten-free flour blend 1:1.
- To make them refined sugar-free, you can use Erythritol.
- You could also use coconut sugar, or regular white sugar, if you like.
- You can store them in an airtight container at room temperature or in the refrigerator for up to 3-4 days.
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