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Vegan Apple & Whiskey Mini Pies


Vegan Cinnamon & Rice Puff Bars
Jazz up your favorite apple pie with an extra kick of whiskey. Yes, you heard right. The apple, cinnamon, and whiskey go hand in hand and taste just like autumn.


Prep-time: 20 minutes

Baking time: 25-35 minutes

Servings: 4 small pies



INGREDIENTS


Tart

  • 300 g plain flour

  • 230 g plant butter

  • 2 tbsp ice water

  • 1 tbsp sugar

  • 1 tap salt

  • A pinch of cinnamon

  • 1 tbsp vanilla


Filling

  • 50 g butter

  • 5 apples (peeled and cubed)

  • 100 g white sugar

  • 100 g light brown sugar

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • a pinch of nutmeg (grated)

  • 2 tbsp whiskey



INSTRUCTIONS

1. Start by making the filling, add butter and the chopped apples to a pot and cook on medium heat for 5 mins. Then add sugar, cinnamon, vanilla essence, and whiskey and cook for another 5 minutes or until soft. You want them soft but not mushy so make sure you keep an eye on them. When it's done cooking, set it aside to cool.


2. Now it's time to make the pie crust, add all the ingredients to a food processor and blitz a few times. Add the dough to cling film and add it to the fridge to cool for 30+ mins.


3. Preheat the oven to 180 degrees. While the oven is heating you can start assembling the pies. Roll out the pie dough as thinly as you can, while making sure it doesn't break. Add the pie tin to the dough and cut a circle around it. Now add the circle into the pie tin, and make sure you push the sides to make sure it sticks to the tin.


4. Add the filling to the pies and if you have the time you can also make the lattice on top, bake them in the oven for 25-35 minutes. They should be done when they have a nice golden color.


Notes:

  • Optional powder sugar or cinnamon on top

  • Tastes good with vanilla ice cream or custard

  • I used 12 cm pie tins

  • If the dough is too dry, just add more ice water


Vegan Cinnamon & Rice Puff Bars

 

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