It has been awhile since I've posted a recipe so now is the time! The other day I made mini pies, featuring the flavors of the season, to bring into work. The pies featured Honeycrisp apples from Royal Farms in Ellsworth, Michigan and Bartlett Pears from the Rochester Cider Mill! The cherries, while appropriate for the season as well, were not local. They were, however, organic!
In any event, feel free to make your pies using whatever apple, pear and cherry variety you so choose! I recommend using tart apples and pears that are ripe but feel free to get creative! Try Cortland apples or Danjou pears and see how they work. I'm providing just a rough template!
Vegan Pear-Apple-Cherry Mini Pies
Ingredients:
Crust
- 1.5 c. all-purpose flour
- 2 T. cane sugar
- 1/2 tsp. sea salt
- 1/2 c. canola oil
- 2 T. orange juice (no pulp--I hope this goes without saying!)
*Note: This is the BEST crust ever--so easy, incredibly delicious and virtually failproof!
Filling
Filling
- 3 small Bartlett pears (or 2 large), peeled and diced
- 1 large Honeycrisp apple (or 2 small), peeled and diced
- 1/2 c. dried cherries, heaping
- 2 T. freshly squeezed lemon juice
- 1/2 tsp. lemon zest
- 1/2 cup brown sugar, tightly packed
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 T. flour
- 1 T. non-dairy milk, for brushing
- 1 T. coarse turbinado sugar, for topping
Ingredients:
1. Preheat oven to 425' Fahrenheit. Grease and flour a cupcake tray. Set aside.
2. Combine all filling ingredients and allow to sit while you prepare crust. To make crust, first mix dry ingredients. Add orange juice and oil and mix until dough forms and ingredients are incorporated.
3. Divide dough into 12 golf ball-sized pieces and place in prepared cupcake molds (you will have some dough left over*). Press dough into each mold to make a shell. Bake for 8-10 minutes in preheated oven, or until slightly golden. Remove tray from oven and allow shells to cool before adding filling. Reduce oven temperature to 375' Fahrenheit.
4. Roll out leftover dough* and cut desired shapes out (I chose hearts) to top pies with. Fill pies to the brim and place cutouts on top. Brush cutout shape with non-dairy milk and sprinkle with the turbinado sugar.
5. Bake pies for 22-27 minutes, covering them with foil towards the last 5-10 minutes so as not to let the crusts/cutout toppings burn.
6. Allow pies to cool for five minutes before transferring to wire racks to finish cooling completely.
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