Celebrate Food Day With Us & Our Delicious Mini Organic Apple Pies Recipe

Happy Food Day everyone! Yes, today is a National Food Day. We all have been celebrating healthy foods all month by attending various organic local farmers markets and festivals, learning about fresh produce and their nutritious value and by eating well. Today we want to share our organic yummy story and idea with you.

We were inspired by our close friends’ last trip to the Georgia Apple Festival . Not only did they filled their life with wonderful memories, stomachs with sweet and delicious apples, but they also brought bags full of them home to share with friends and family. One of those lucky friends were us and we decided to use them to create something even more apple-licious- sweet & delicious mini apple pies. Our search led us to a fabulous recipe posted by VeganYumYum. Here it is- the “yum yum” recipes for Mini Apple Cakes..



It is a perfect time of the year to make apple pies. Since we do have a big family and many friends it is a great idea to make smaller individual mini pies and share them with the ones that we want to say thanks this Fall season. The only thing you will need for this are the mini pans and voila! The recipe takes almost two hours with preparation and baking, is easy and delicious.





Miniature Apple Pies
Makes four

2 Granny Smith Apples, peeled and chopped (see below)
1 tsp Fresh Lemon Juice
1 Tbs Sugar + more for sanding
1/2 tsp Cinnamon
1/2 Recipe Pate Brisee
3 Tbs Soy Milk

Pate Brisee
2 1/2 Cups Flour
1 Cup Earth Balance
1 tsp Sugar
1 tsp Salt
1/4 Cup + Cold Water

Prepare the dough, divide in half and flatten into discs. Cover each disc in plastic wrap and chill for 1 hour. (Directions and pictures here)

Preheat the oven to 400ºF. Peel the apples. Quarter each apple and remove the core from each slice. Cut each quarter in half, and in half again (making four slices from each quarter. Cut these slices in half again, crosswise this time, to shorten them. Place cut apples in a bowl.

Coat apples in lemon juice, then add sugar and cinnamon and mix well. Set aside.

Roll out your disc of pate brisee onto lightly floured parchment paper. You want to hit about 1/4 inch, but it’s not a big deal. Find something roughly 5″ in diameter to with which to cut circles of dough – it can be a small bowl, the top of a vase or a large beer mug, the plastic containers you get a grocery store in the bulk section, a cookie cutter – anything. Cut out 4 circles, and roll each circle out, one at a time, until about 1/8″ thick and large enough to fill the bottom of your pie pans.

Gently place the dough into the mini pans and flatten it out as much as you can. You want the dough to hang over the edges just a bit. Fill each pie with apples, as compact as you can, since they’ll cook down in the oven. Use all the apples, even if you have to make them into a mound in order to fit them.

Cut out 4 more dough circles, rolling each out individually to reach the final thickness. Use a small cookie cutter (or anything, really) to make cute vents, or even just make small slashes with a knife. Place on top of the apples, pressing down with your thumbs to seal. Use a fork to crimp the edges.

Add a few dribbles of lemon juice to the soy milk to curdle it (it shouldn’t taste overly sour, though). With your fingers or a pastry brush, coat the top of each pie. Sand the tops of the pie with a coarse sugar. Regular sugar works fine, though!

Place pies on a cookie sheet and place in the oven, turning temperature down to 350ºF. Bake for 30-35 minutes until golden brown. Allow to cool before serving.

Mini Apple Pies


For more healthy recipes visit  www.veganyumyum.com

Bon Appétit!


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