Happy 4th of July!!!
Nothing is more American than…you guessed it, apple pie!
These little hand pies are perfect for BBQs and holiday picnics because they are super easy to serve…just pick up and eat
Who can resist a portable pie???
I have always shied away from making pie dough, especially vegan pie dough! So, for this recipe I called in the pro…my mom!
She makes everything look easy, but this pie dough recipe truly is easy! Coconut oil is used in place of butter and whole wheat pastry flour was used in place of white flour. I always get asked where to buy whole wheat pastry flour. I order Bob’s Red Mill Whole Wheat Pastry Flour from www.vitacost.com (I’m not paid to say that either!) Whole wheat pastry flour is light enough to use in baking and it’s healthier too! It has more fiber than white flour keeping you full for longer as well as slowing down the rate sugar is absorbed in the body. We followed the pie dough recipe from Food 52 and winged the rest!
A little pinch sugar here, a dash of cinnamon there and a lot of love to create these cutie pies
Flaky and crispy on the outside, sweet and scrumptious on the inside! Unlike traditional apple pie, these mini-pies are not overly sweet. In fact, they would pair perfectly with coffee for a grab and go breakfast…that’s my plan for tomorrow morning!
- For the pie filling:
- 4 apples, peeled and thinly sliced
- 1 tablespoon lemon juice
- ¼ cup organic cane sugar
- ¼ cup brown sugar
- 1½ tablespoons flour
- 2 tablespoons water
- ½ teaspoon cinnamon
- For the dough:
- 2¼ cups whole wheat pastry flour
- 1 teaspoon salt
- 1 tablespoon organic cane sugar
- ½ cup coconut oil in solid form (Best to first measure out coconut oil and place in the refrigerator to harden)
- ⅓-1/2 cup ice water
- Extra coconut oil (melted) and cane sugar for topping is needed!
- Preheat oven to 375 degrees, line two baking sheets with parchment paper and set aside.
- Add sliced apples to a large bowl and drizzle with lemon juice, toss to coat. Add cane sugar, brown sugar, flour, water and cinnamon. Mix until well combined and set aside.
- In a large bowl, mix together whole wheat pastry flour, salt and sugar. Cut in coconut oil until crumbly, using hands as needed. Add ⅓ cup of ice water and mix together. Use hands to knead dough and form into a ball. Add more water as needed to hold dough together. Divide into two balls. On a floured surface or on wax paper, roll out dough until ⅛ to ¼ inch thick. Use a small plate (I used a 4½ inch plate) or cookie cutter to cut rounds, 8 total. Evenly place 4 rounds on baking sheets lined with parchment paper and use a fork or toothpick to poke holes in dough. Add ¼ cup pie filling, top with another dough round and use a fork to press down edges, sealing off pies. Poke top of pie, brush on melted coconut oil and add a pinch of cane sugar. Place in oven and cook for 25-30 minutes or until golden and crispy around the edges. (Keep an eye on the oven so they don't burn!)
- Let cool and enjoy!
I had extra apple mixture, so I baked it in ramekins until bubbly and the apples were tender when pierced. Baked apples would make a perfect topping for banana oat pancakes!
For those wondering if there is a gluten-free option I’m sorry I can’t give you a first-hand testimony, but I hear you can use rice flour in place of wheat flour. If you give it a try please let me know how it comes out!
Whether you have big partying plans or are keeping it low-key, I wish everyone a happy Independence Day!
For all the east coast readers out there, stay safe and dodge the storm!