Author: Lisa at The Viet Vegan
1 batch of vegan pie crust
3 large SweeTango Apples (about 4 cups finely diced apple)
1/3 cup organic brown sugar (use a brand that doesn’t filter their sugar with bone char, most organic brands use vegan methods of sugar refining) 1 tsp ground cinnamon
1 tbsp corn starch1 tbsp lemon juice
¼ cup soy milk or aquafaba (liquid from canned chickpeas)
2-3 tbsp coarse sugar
To make the filling, in a saucepan, combine finely diced SweeTango apples, brown sugar, cinnamon, corn starch, and lemon juice and cook over medium heat until slightly softened, about 5-8 minutes (depending on your stove). The mixture will get kind of goopy as it cooks, which is good since we don’t want things to be too liquidy. Set aside to cool before filling the dough.
Pinch the edges together and crimp with a fork, then brush with soy milk or aquafaba. Sprinkle a bit of coarse sugar on top for presentation/crunch. Cut in a couple vent holes in each pie (either an x or some decorative slits) and bake for 15-20 minutes (depending on your oven) until the edges and bottoms are golden.
Remove and let cool, and enjoy!
Makes about 2 dozen hand pies (made with 3 inch rounds)
This recipe was developed by Lisa Le from The Viet Vegan. Lisa is the vegan, feminist, and nerdy food blogger and YouTuber living just outside of Toronto. She loves to make beautiful vegan food that isn’t boring but still packs a nutritious punch.