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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another hit at this year's bake sale, a batch of vegan mini-pies with a naturally sweet, gooey apice-apple filling inside a spelt and flaxseed crust. Fall heaven! Ingredients:
1 tbsp ground flaxseed |
1/4 cup boiling water |
1 cup spelt flour |
1 cup flour |
1/2 tsp salt |
5 tbsp shortening |
3 tablespoons ice water |
1/2 tbsp apple cider vinegar |
2 large tart apples, peeled and diced |
1 large sweet apple, unpeeled and diced |
1 tbsp tapioca starch |
1/2 tbsp pumpkin pie spice |
1/2 tsp apple juice |
Directions:
1. Combine flaxseed and boiling water in a small dish, stirring to combine. Set aside 15 minutes to cool and thicken.
2. Whisk together flours and salt in a large bowl.
3. Cut in shortening until mixture resembles coarse crumbs.
4. Gently stir in flaxseed mixture.
5. Combine ice water and vinegar. Stir into the flour mixture until just blended.
6. Turn dough out onto a floured surface, knead slightly just to have dough come together.
7. Wrap in cling film and refrigerate 8-12 hours.
8. Preheat oven to 345F.
9. Combine apples, tapioca, spice and apple juice in a bowl, tossing well. Set aside 10 minutes.
10. Roll out pie dough thinly and cut out 8 rounds large enough to fit into 8 muffin cups. Place into cups, leaving overhang untrimmed.
11. Fill each cup with heaping amounts of the apple mixture.
12. Using the remaining dough, make lids for the mini-pies and place over filling, cutting slits into the tops for ventilation.
13. Bake 35 minutes in the hot oven, rotating pans halfway through baking.
14. Allow to cool thoroughly before serving.
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