Ever since I made Delicata Squash and Brussels Sprout Potstickers (if you haven’t tried them, you must!), I’ve been dreaming of new ways to use JSL Foods Twin Dragon products. A bit of Pinterest browsing for festive fall treats led me to a recipe for skinny apple pie won tons from The Merchant Baker. These Vegan Mini Apple Pies are adapted from Ramona’s recipe and they’re next level good.
I recently brought these Vegan Mini Apple Pies to a pumpkin carving party and they were a massive success. I offered to warm them up, but my friends plucked these little treats right from the mini muffin tin. I didn’t even have a chance to put them on a platter! Luckily, the bite-sized pies taste just as good at room temperature as they do fresh from the oven. They’re like a warm, cinnamon-y hug for your mouth.
Before you buy the ingredients to make our Vegan Mini Apple Pies, be sure you have a mini muffin tin. It would be extremely challenging to make these without one – I don’t recommend it! Remember to give the pan a good coat of coconut oil cooking spray before squishing the wonton wrappers into the cups. This way, they’ll pop right out when they’re done.
This mini-pie technique can be used with just about any filling. If you’re not big on apple, you can try pumpkin, fig, or even sweet potato. I think it’d be fun to make a savory version with butternut squash and herbs. I’m getting super hungry just thinking about all of the possibilities. When you make our Mini Vegan Apple Pies, be sure to tag us on Instagram so we can see!
These Vegan Mini Apple Pies are a bite-sized way to indulge in your favorite fall dessert. Bake a batch and bring them to the office, or add them to the treat table at your Thanksgiving celebration.
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These Vegan Mini Apple Pies are a bite-sized way to indulge in your favorite fall dessert. Bake a batch and bring them to the office, or add them to the treat table at your Thanksgiving celebration.
Ingredients
- 24 wonton wrappers
- Coconut oil cooking spray
- 1 tsp. coconut sugar
For the filling
- 4 cups apple, small diced
- 2 Tbsp. coconut sugar
- 1 Tbsp. whole-wheat flour
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ cup water
For the topping
- 1 Tbsp. melted coconut oil
- 3 Tbsp. almond meal
- 1 Tbsp. coconut sugar
- Pinch of salt
Instructions
- Preheat your oven to 350F. Spray a mini muffin tin with coconut oil cooking spray. Use your fingers to fit a wonton wrapper into each slot, pressing and creasing the wrappers gently. Spray the wrappers with coconut oil and sprinkle the coconut sugar over the cups.
- Bake the wonton wrappers for 5 minutes, then remove them from the oven to cool while you prep the apple pie filling.
- Combine the apple, coconut sugar, flour, cinnamon, nutmeg, and water in a saucepan. Warm over medium-low heat and stir occasionally until the apples soften slightly and the mixture thickens, about 15 minutes.
- While the filling simmers, make the topping by combining the melted coconut oil, almond meal, coconut sugar, and salt in a small bowl. Stir to combine.
- Spoon the apple pie filling into the baked wonton wrappers and finish with a pinch of the topping. Return the mini apple pies to the oven and bake for an additional 10 minutes. Keep a SUPER close eye on these little pies during the last five minutes of baking. They can go from perfect to burnt very quickly. If your mini apple pies are browning too fast, tent the muffin tin with aluminum foil to prevent the wonton wrappers from getting too crispy. When done, the edges of the wonton wrappers should be golden.
- Remove the mini apple pies from the oven and allow them to cool in the pan. Serve warm or at room temperature.
These are awesome! I’m not a big fan of pumpkin pie, so maybe I’ll do these apple pies instead for Thanksgiving.
★★★★★