5 November 2021

Baked Cinnamon Apple Pies


Hot flaky pastry pockets packed with a sweet, spiced apple filling and finished with a crisp coconut sugared top - best served with warm vegan vanilla custard, cream or ice-cream...

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SERVES:    4 PEOPLE        |        PREP TIME:    15 MINUTES        |        BAKES IN:    35-40 MINUTES




INGREDIENTS

2 apples, finely chopped 

1 tbsp cornflour

3 tbsp coconut sugar

1 tsp cinnamon

Pinch nutmeg 

Pinch ground ginger


1 sheet vegan-friendly puff pastry 


1 tsp coconut oil, melted and cooled

2 tbsp maple syrup

2 tbsp coconut sugar 



TO SERVE

Vegan custard, vegan cream or vegan ice-cream





METHOD

1. Pre-heat the oven to 180 degrees celsius.

2. Peel and core the apples, then chop them up into fine 1cm cubes. Place the apple pieces in a bowl, then sprinkle in in 1 tbsp of cornflour and turn it through the apples - this helps to thicken the natural juices that the apple releases while cooking and turns it into a lovely syrup. Add in the coconut sugar next, along with the cinnamon, nutmeg and ground ginger. Mix well again, then set aside.

3. Lay out the sheet of vegan-friendly ready-rolled puff pastry on a flat surface  the cut it in half down the centre, cut those halves in half, then also cut it in half horizontally so you have 8 equal rectangles. Mix together the melted coconut oil with the maple syrup, and using a pastry brush just lightly brush it over the base of 4 of the rectangles.

4. Next, divide the cinnamon-apple mixture into 4 and spoon it into the centre of each rectangle. It needs to be piled and packed on so that there's plenty of filling once baked.

5. Once filled, brushed some more of that coconut oil-maple syrup glaze over the remaining pieces of pastry, then fold those up and over onto the apple mixture. Lightly pull at the pastry slightly to get it to stretch over the filling and to match it up with the pastry on the bottom. Press the edges with your fingers to help seal them together - the glaze will act like a bit of a glue to help it hold together. Take a fork to crimp the edges too to help make sure the pies don't come open when in the oven. 

6. Lastly, use the remaining glaze to brush over the top of the pies to give the pastry a nice golden colour, it also caramelises and gives it a bit of a crisp. Sprinkle over some coconut sugar and some more ground cinnamon. 

7. Gently lift onto the pies onto a baking tray lined with baking paper, making sure there's enough space between them. Place in the oven to bake for 30 minutes until golden and crispy. 

8. Serve hot immediately out of the oven with some warm vegan vanilla custard, cream or ice-cream.






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1 comment

  1. I bought phyllo dough by mistake so it didn't turn out quite the same haha. But it still tasted delicious. And the steps are simple. Can't wait to try with puff pastry next time. Thanks!

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