I find that the fall season is perfect for three kinds of pies: apple, pumpkin, and pecan. I know pumpkin pie is typically eaten on Thanksgiving (and I did have it this past weekend), but you can eat a good apple pie at any time of the year. I know I haven’t featured any pumpkin-related recipes yet, but I assure you I will, and there’s still two more months of fall — not to mention, the Americans haven’t had their Thanksgiving yet 🙂
Apple pie is just a classic dish. I think it’s probably the first kind of dessert pies I’ve ever had. That’s when you start trying other pies. I never made pies when I was younger — that was my sister’s love when she first stepped foot in the kitchen. Actually, to this day, I still don’t make pies. Well, scratch that. I made pumpkin pie last year — but wait, I think my sister made the dough. Okay. Well, I’ve never really made a proper pie then.
That’s okay though, why should I slave away? Just kidding. It’s actually not that bad. Recently, I’ve started getting into hand pies. It just seems more easier than making a full pie. Plus, they’re individual sized, and you don’t have to go through the trouble of saving leftover pie. And, you don’t have to bake them all at once — you can freeze them if you want and bake later.
You might be thinking sage?? I did something different with the filling and added it. I don’t know what made me think that, but I knew apple and sage go so well together, since sage has like a musty mint flavour…if that makes any sense. Anyway, I was right — it turned out really nicely and complemented the other warm flavours from the cinnamon/apple pie spice. I love when flavour hunch I pursue turns out to be a great choice 😀
- 1/2 cup coconut oil (or vegan butter), melted
- 1/4 cup coconut sugar
- 2 cups flour (I used white whole wheat)
- 2 tbsp ground flax
- 1 tsp cinnamon
- 1/2 cup almond milk
- 1/4 tsp salt
- 2-3 apples, diced
- 1 tbsp tapioca starch
- 1 tbsp sugar, or to taste
- 1/2 tbsp coconut oil or melted butter (optional – see options below)
- 1/2 to 1 tsp fresh grated ginger
- 1/2 tbsp apple pie spice, or cinnamon
- 1 tsp fresh sage, chopped
Preheat the oven to 400 degrees F. Follow the recipe to make the dough here.
Now, there are two versions of this filling. You can either caramelize the apples or just cook it down slightly.
Option 1: Heat a small saucepan on medium heat, and add coconut oil or butter and sugar. Add the rest of the ingredients, and cook until the liquid has thickened.
Option 2 (simplest): dump everything except the butter/oil and just cook it down a bit until the liquid from the apples have thickened a bit.
Set aside, and let cool.
With prepared dough, place it on a non-stick mat or floured surface Roll out the dough to about 1/4 inch thick. Be careful, as the dough is quite sticky and it breaks easy so handle it as delicately as possible. Use a 4-5 inch cookie cutter or other shape to cut out individual pies. On one circle, add the filling and use a second circle to cover the pie. Use a fork to score/pinch along the crust to seal. Use a sharp knife to cut steam vents at the top.
Place on baking tray and bake for about 20 minutes, until crust is golden. Juices may or may not ooze out, so don’t wait for that! Let cool and enjoy with some vanilla ice cream. These keep well in the fridge.
What are your favourite kinds of pies?