Mini Deep Dish Apple-Pomegranate Pies

Minideepdishpies8

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.

Minideepdishpies

The pie filling atop the bottom layer of dough

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.

Minideepdishpies3Minideepdishpies2Minideepdishpies4Minideepdishpies5

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!

Minideepdishpies6

Out of the oven!

Minideepdishpies7Minideepdishpies9Minideepdishpies10Minideepdishpies11Happy eating and Happy Valentine’s Day!

xoxo,

Lauren

Advertisements