♫ Listening to: Safe Inside by Classixx and Passion Pit ♫
If you know me, you’ll know that I’m not a fan of pie, unless it’s chocolate pie, pumpkin pie, or nutella pie. Don’t get me wrong, I LOVE fruit. I eat fruit for breakfast everyday (I’m eating figs right now). But I like fruit all by itself and not mixed with anything else. Oddly, I have quite a few people in my life who really love fruit pie. So, these hand pies are for one of them. This recipe makes ~10 hand pies.
Hand Pie Filling Ingredients:
- 4 cups of finely diced apples
- ½ cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons coconut oil
Hand Pie Filling Directions:
Peel and de-core apples. Dice them into small pieces (like half the size of a scrabble tile).
Combine apples, sugar, coconut oil, and cinnamon in a pot on medium heat.
Reduce heat to low and simmer for 30 min.
While the filling cools, you can start making the pie crust.
Pie Crust Ingredients:
Buy frozen vegan pie crust from the store and skip to the instructions where you start rolling the dough.
- 4 cups unbleached flour
- 1 cup vegan butter (I used Miyoko’s, but you can use earth balance or homemade vegan butter)
- ¼ cup evaporated cane juice (or vegan sugar)
- 1 teaspoon of salt
- ½ cup ice water
Pie Crust Directions:
Combine the flour, sugar, salt, and earth balance in the bowl of a stand mixer with the dough hook or a food processor with an S-blade.
Slowly add cold water in a steady stream while the mixer or food processor is running. Stop adding water when the dough forms a ball.
Roll a third of the dough as thin as you can without it breaking on top of a large piece of parchment paper, adding flour when needed to keep from sticking to the surface or the rolling pin. I rolled mine to 1⁄6 of an inch.
Cut shapes out of the dough using a cookie cutter or jar lid. If you cannot easily transfer the shapes to your baking stone or baking sheet, then chill the dough in the freezer for 5-10 min.
Chill the dough whenever you’re not actively using it.
Hand Pie Assembly Directions:
Preheat your oven to 375º.
Place one shape onto a baking stone or onto a parchment-lined baking sheet.
Spoon some filling onto the shape, leaving a quarter inch around the perimeter so that it won’t squeeze out the sides.
Cover with another piece of dough that is the same size and shape.
Crimp the edges using a fork.
Brush the tops with vegan creamer (or just some sweetened nondairy milk). This tep is optional. It’s only to help the tops get a little brown in the oven.
Bake at 375º for 20 minutes. Cool before serving or wrapping up.