Meatless Monday: Mini Apple Cider Apple Pies (Vegan)
These mini pies can be made ahead as the pastry will actually taste better the next day. You can make the filling in advance and prepare the pies when needed. Use the recipe for the oil-based vegan pastry, or substitute your own double-crust pastry recipe.
Servings: 12small pies
Author: Mary Gillespie
One batch easy oil-based pastryor use your own favorite recipe
1cup/ 250 ml fresh apple cider
1/2cup/ 125 ml brown sugar
1/4teaspoon/ 1.25 ml salt
6cups/ 1.5 liters applescored, peeled and thinly sliced (about 6 medium apples)
2tablespoons/ 30 ml flour
1teaspoon/ 5 ml cinnamon
Cinnamon sugar for sprinkling over topoptional
Bring apple cider to simmer over medium-high heat, and simmer until it has reduced to half its volume. This should take about 10 minutes. (You can check as it is simmering by keeping a glass measuring cup beside the stove and pouring the contents in. If it has not reduced enough, return the cider to the pan to continue simmering.)
When the cider has reduced to half, add the brown sugar and simmer for an additional 5 minutes. The mixture should be slightly thickened and a bit syrupy.
Add the salt and continue to cook for a minute or two longer. The mixture will bubble up when the salt is added.
While the cider is simmering, toss apples with flour and cinnamon in a mixing bowl.
Pour the prepared cider over the apples and stir to combine. Let the apples cool. You can refrigerate the mixture for up to two days until you are ready to use it.
To make the pies:
Preheat the oven to 375 degrees F / 190 degrees C.
Fill a small bowl with a bit of water and put to the side of your rolling surface.
Divide the pastry into twelve equal portions.
Cut each portion into two, with one piece slightly larger than the other. This will be the bottom crust. The pieces may look small, but they will roll out to fit the pans.
Roll out the dough to about 1/8 inch / 6 mm thickness. Line the bottom of the muffin cups or Mason jar lids, and fill will cooled apple filling. (The filling will be quite runny, but will thicken as the pies bake.)
Roll out the second piece. Dampen the edges of the bottom crust with a bit of water (dip your finger in the bowl of water and dab it around the edge of the crust). Cover with the top crust and gently press around the edges.
Turn the top edge under the bottom crust edges and pinch lightly to seal. (You can also turn the bottom edges over the top crust instead and pinch.) The goal is to seal the edges to keep the filling in.
Cut a small slash in the top of the pie and place on a baking sheet.
Repeat with the remaining pies. (You can do this assembly line fashion by lining all the pans, filling all of them, and then topping.) Sprinkle lightly with cinnamon sugar if desired.
Bake the pies for 30-35 minutes or until the crust has lightly browned.
Let cool slightly, then remove from pans to finish cooling. (This will prevent any leaked filling from cooling and becoming too sticky.)