Ingredients
Scale
- For the crust:
- 1 cup whole wheat pastry flour
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup GO VEGGIE Plain Vegan Cream Cheese
- 2 tbsp water
- For the cream cheese filling:
- 2/3 cup GO VEGGIE Plain Vegan Cream Cheese (the remainder of the 8oz containter)
- 3 tbsp maple syrup
- 1 tbsp confectioners' sugar
- 1/2 tsp natural vanilla extract
- 1/2 tsp cinnamon
- For the apple topping:
- 1 tsp coconut oil
- 1 organic Granny Smith apple, cored and diced
- 2 tbsp water
- 1 tbsp maple syrup
- 1/4 cup walnut halves, chopped
Instructions
- To prepare the pie crust, combine flour, sugar and salt in the food processor. Pulse 3-4 times, add coconut oil and cream cheese and pulse a few more times, until the mixture starts to look like coarse corn meal. Add water and continue pulsing until the dough comes together to form a ball. Divide the dough into 6 pieces
- Coat 6 cups of a muffin tray with cooking spray. Evenly press each piece into a muffin cup, so the dough comes all the way up the sides. Refrigerate for 15 minutes and preheat the oven to 350F
- Prick the bottom and sides of the dough with a fork and bake for 30 minutes. Set aside to cool
- While the pie crust cooks, prepare the cream cheese filling. Combine all in the ingredients in a medium bowl and whip together using a hand mixer. Refrigerate until ready to use
- To prepare the apple topping, melt coconut oil in a non stick skillet. Add the diced apples and cook over medium heat for 2 minutes, stirring often. Add water and maple syrup and continue cooking for another 2 minutes. Add chopped walnuts and cook for 1 to 2 minutes, stirring constantly. Set aside to cool
- To assemble the pies, fill each cup with cream cheese mixture and top with apples
Notes
All the components of these pies can be prepared in advance. Assemble right before serving
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Kosher / Vegan