Mini Deep Dish Apple-Pomegranate Pies
Whether you’re into the whole Valentine’s Day thing or not, who can resist a sweet, miniature, piping hot pie, topped with a little bit of love? These little pies are the perfect treat for a special day. They’re fun to make, adorned with that bit of detail that comes only with homemade goodies, and best of all, everyone gets their own! I made these for my family of five and love was clearly in the air.
This recipe makes 6 miniature pies. I made four of mine in ramekins and the other two in deep, oven-safe glass dishes. Both worked out perfectly.
Whip these up as a sweet ending to a cozy meal at home with your loves, or consider serving them as a sweet surprise for breakfast in bed!
Here’s what you’ll need:
For the pie dough
- 2 cups unbleached, all-purpose flour
- 3 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 cup vegan buttery stick, at room temp
- 3/4 cup non-dairy milk (I used unsweetened soy)
- non-hydrogenated vegetable shortening for greasing the ramekins
- 1 tbsp vegan butter, melted
- 1 tsp beet powder (be sure to save this for the last step of the recipe!)
For the filling
- 3 medium apples, washed, cored and diced
- 1/3 cup pomegranate seeds
- 1/4 cup sugar
- 1 tsp cinnamon
Preheat your oven to 425 and grease your ramekins with the vegetable shortening.
In a large bowl, combine all the filling ingredients and then set aside.
Next, make your pie dough. In a large bowl, combine the flour, baking powder, 2 tbsp sugar and salt. Cut in the butter until the mixture is somewhat crumbly. Stir in the milk until just moistened. Turn the dough onto a lightly floured surface and knead until well combined. Then break the dough into 13 even balls (yes, 13!).
Roll the first ball into a large circular shape and place it into the ramekin, pressing it down evenly into the bottom and up the sides. Do this with 5 more balls until each ramekin has a bottom crust. Take your melted butter and using a basting brush, coat each bottom crust.
Distribute your pie filling equally into the 6 ramekins.
Next take 6 more dough balls, roll them out into circles, and place them carefully atop each pie. Use the tines of a fork to seal the pies and give them that old-fashioned look.
Once you’ve sealed all six pies, take that last (thirteenth) dough ball and knead it together with the beet powder. It will have a sort of marbleized pink appearance. Roll out your pink dough and using a paring knife, hand cut six little hearts. If you’re not confident in your hand-cutting skills, feel free to use a small heart-shaped cookie cutter.
Place a heart atop each pie and then cut venting slits around each heart. It’ll look like the hearts are bursting with love. : )
Use your basting brush to coat each top crust with more melted butter and then these little beauties are ready for the oven.
Bake for 25 minutes or until the crusts are golden brown and the fruit juices have started to bubble to the surface. Serve piping hot, perhaps with non-dairy vanilla ice cream as we did!