This recipe for Mini Apple Pies is sponsored by Ontario Apple Growers, who I love for their local, perfectly fresh and crispy apples!
Are these not the cutest little apple pies you have ever seen? Yes they are!
Filled with sweet, cinnamon packed apple pie filling, topped with flaky crust, all in its own edible little warm apple shell. How much cute deliciousness can we handle!?
I came across this concept for mini apple pies on Pinterest, and knew I had to make my own version immediately... except veganized and simplified because that's how I roll.
The pies on Pinterest were made with a lattice top, which is very cute, but very, very fussy. After making a few very sad looking lattice tops, I quickly gave up on that idea, and instead decided a cookie cutter was my method of choice. SO much easier, way tidier, and prettier than my attempts at pastry art. I actually ended up digging around in my cupboards and found a mini tart pan, which worked wonderfully as the perfect cookie cutter and made a pretty scalloped edge. OH SO CUTE!
After some recipe testing, I decided on using Cortland apples because they're easily available and they still hold a lot of their colour once baked.
These mini apple pies should be served straight away once baked, but the good news is they can be made ahead of time and stored in the fridge until you are ready to pop them in the oven.
Serve them hot with scoop of vegan ice cream. Yuh-es please!
To make mini apple pies: Cut a thin slice off the top of each apple. Then use a melon baller, or spoon to carefully scoop out all of the core and seeds. Make sure to leave a thick enough wall of apple, so that once baked, the apple is still strong and doesn't collapse.
Pack the prepared filling into the apples. You might have some leftover apple filling, and if you do it goes wonderfully on top of oatmeal!
Roll out pie crust, and use a large circle cookie cutter, a knife, or any shape cookie cutter you like to cut rounds of pie crust. I used a small tart pan as my cookie cutter, which gave me this perfect scalloped edge. Use a knife to cut small vent holes in the top of each pie. At this point, if you don't want to enjoy them right away, you can store them covered in the fridge for up to a day until you are ready to bake.
Serve hot from the oven and enjoy you're fun little pie creations.
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Mini Apple Pies - Baked in an Apple!
Servings: Apples
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Ingredients
- 8 Cortland Apples, (2 for the filling and 6 for the pies)
- ⅓ Cup Brown Sugar
- ¼ Cup Vegan Butter
- ¾ Teaspoon ground cinnamon
- ¼ Teaspoon Nutmeg
- 1 Recipe Easy Vegan Pie Crust, or store-bought pie crust
Instructions
- Preheat your oven to 375F (190C).
- To make the filling: Peel and chop 2 of the apples, then add to a saucepan along with the brown sugar, vegan butter, cinnamon, and nutmeg. Stir over medium heat until the apples are tender, 3 to 5 minutes.
- To make the pies: Cut a thin slice off the top of 6 apples. Then use a melon baller, or spoon to carefully scoop out all of the core and seeds. Make sure to leave a thick enough wall of apple, so that once baked, the apple is still strong and doesn’t collapse.
- Pack the prepared filling into the apples. You might have some leftover apple filling, and if you do it goes wonderfully on top of oatmeal!
- Roll out pie crust, and use a large circle cookie cutter, a knife, or any shape cookie cutter you like to cut rounds of pie crust. I used a small tart pan to cut my crust, which gave me this perfect scalloped edge. Use a knife to cut small vent holes in the top of each pie. At this point, if you don't want to enjoy them right away, you can store them covered in the fridge for up to a day until you are ready to bake.
- Bake 18 to 22 minutes until apples have softened and are just starting to sag. There might be some juices that escaped and that’s a-ok! Serve hot from the oven with a scoop of vegan vanilla ice cream.
Nutrition
Bon Appetegan!
Sam.
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Lizz says
I MADE THESE!
They came out so good, was able to make the filling the day before, but then core/prep the apples the day of and transport to my mothers house for Thanksgiving dinner and bake there. Not only were they simple to make and delicious (with a scoop of vanilla ice cream)- but they are pretty impressive looking and WOWed everyone at dinner.
Jess @ IDTLC Support says
We're so happy to hear it and that you WOWed your guests!
Mickel boas says
great post! Thanks for sharing this healthy recipe!
Chef Sous Chef says
These look awesome. Can't wait to test out the recipe. Thanks for sharing!
Sam Turnbull says
You're very welcome! I hope you like them 🙂
Nate says
Now that is completely brilliant!!!
Sam Turnbull says
Aww well thank you!
Marilee says
Genius!!!!
Sam Turnbull says
haha thank you!
Little Vegan Bear says
Cute!
Sam Turnbull says
Haha thank you!
thrift deluxe says
That is such a wonderful idea, thank you.
Sam Turnbull says
You're very welcome! I hope you enjoy them 🙂
Delia says
Wow! I never heard of doing this! So cute, healthy and looks wicked yummy! I just might make them for thanksgiving!
Sam Turnbull says
Aww yay! I hope you enjoy them! 🙂
Bethery says
How clever is that? Adorable and, I'm sure, delicious.
Bethery
Sam Turnbull says
Hahah thank you Bethery. 🙂
mOm says
Gorgeous... I have always loved baked apples but this makes them so much better looking. By the way Cortlands are exactly the best apple for this. They retain shape, colour and texture when cooked.
Sam Turnbull says
Haha! Thanks mom.