4th of July Apple Pie!

Happy 4th of July folks! What better way to celebrate our nation’s independence than with an all-American classic: Apple Pie!

And what better way to eat apple pie than in individual servings? After all, I like to practice my independence when it comes to desserts, don’t you? ; )

This adorable apple pie in a dish is quick and simple to make but still has all the elements of a classic pie… the golden crust, the warm, tender apples, the crumb topping, and a dollop of fresh cream on top. Here’s what you’ll need to make 8 individual servings in mini trifle dishes like the one you see above.

For the pie crust:

  • 1 1/3 cups unbleached, all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup plus 1 tbsp vegetable oil
  • 1/4 cup non-dairy milk
For the apple filling:
  • 6-8 medium-large green apples
  • 3 tbsp Earth Balance buttery stick
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
For the oat topping:
  • See the recipe for the topping here
For the coconut whip:
  • 1 can full-fat coconut milk, chilled in the fridge overnight
  • 3 tbsp powdered sugar
  • 1/4 cup flour or corn starch (optional/for a thicker whip)
To make the crust, preheat the oven to 425 degrees. Whisk together the flour and salt. In a cup, mix the vegetable oil and milk. Pour the wet mixture over the dry and stir with a fork until blended. Line a baking sheet with parchment paper and press the dough down flat with your hands until it’s about 1/8-inch thick. It does not have to be a perfect shape since you’ll just be breaking pieces off later to form a layer of crust in your dishes.

The crust dough pressed flat on a baking sheet

Bake until golden brown, about 12 minutes.

In the meantime, make the apple filling by peeling, coring and thinly slicing the apples. In a wide skillet, heat the Earth Balance until sizzling, then add the apples and toss to coat. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are just softened.. Then stir in the sugar, cinnamon and salt and increase the heat to high. Cook the apples at a rapid boil until the juices become thick and syrupy. Set aside.

Once the crust has baked and cooled, break it into small pieces and sprinkle it into the individual dishes like so:

The first layer of crust

Then add a layer of the apple mixture, followed by a second layer of crust, and then a final layer of apples again. Top with the oat crumb topping.

The assembled pies, ready to be baked

Bake at 300 degrees for 15-20 minutes, until the crumb topping is golden brown.

To make the coconut whip, take the can of coconut milk out of the fridge being careful not to tilt or shake the can. Easy now! Open the can and carefully skim off the white “cream” that’s risen to the top and place it into a mixing bowl. Leave the remaining translucent liquid in the fridge for a future recipe. Smoothies are delicious with coconut milk, for instance. Once you have all the cream in your bowl, add the powdered sugar and beat with an electric mixer on medium speed until it’s smooth and forming peaks. If you want it a little thicker, add the flour or corn starch a little at a time while beating until you reach the desired consistency. This coconut whip can be placed into an airtight container in your fridge.

Place a dollop of the cream onto each apple pie, sprinkle with cinnamon and be ready for some fireworks! These little pies are a crowd pleaser for sure.

Happy 4th and happy eating!