VEGAN Apple & blueberry mini lattice pies – multigrain butterless eggless!

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Apple & blueberry mini lattice pie
Apple & blueberry mini lattice pie

Hearty and healthy, these adorable apple and blueberry mini lattce pies are perfect for a picnic or a get together or for lunch boxes.

These little treats are as good as a classic apple pie, except they are miniature and VEGAN. I tried to make a healthier version of this dessert and happy to say that it was a successful attempt. These pies are made with multigrain flour( a combination of wholemeal flour, buckwheat flour, rye flour, brown rice flour and maize flour) and coconut oil. Maple syrup and unrefined cane sugar added the sweetness to the pies.

Here all ingredients are organic except the wheat flour. I am trying to incorporate organic food in our diet. The delicious filling was made with granny smith apples and blueberries giving it a little tart’ish flavour.

These pies have a little sweet-tart taste and are very light. The coconut oil made it so light that you can gulp down couple of them without realising. I have used coconut oil in couple of healthy bakes before and they all turned out delicious.  The three grains banana orange loaf was loved by so many people. You can see the feedbacks on my facebook page The Baking Sutra.

Here’s the easy recipe of these mini pies. I used my muffin tin to make them. You can use mini tart pans or tart shells if you have.

How to make VEGAN Apple and blueberry mini lattice pies

Preparation time: 15 minutes
Baking time: 25-30 minutes
Baking equipment used: a 12 – hole muffin tray
Makes 12 mini pies

Ingredients for pie crust

100 gram or 2/3 cup* wholemeal flour (called aata in Hindi)
50 gram or 1/3 cup buckwheat flour (called kuttu ka aata in Hindi)
50 gram or 1/3 cup rye flour
50 gram or 1/3 cup brown rice flour
50 gram or 1/3 cup maize flour (called makai or makki aata in Hindi)
a pinch of salt
2 teaspoon unrefined cane sugar
150 gram or approx 9 tablespoons coconut oil, solidified not melted
5-6 tablespoon cold water for kneading

*[1 cup = 250 ml]

Filling :

4 medium sized apple ( I used 3 granny smith apple and 1 pink lady, you can use any)
Few drops of lemon juice
2 tablespoon coconut oil, solidified not melted
2 tablespoon wholewheat flour( aata)
4 tablespoon maple syrup
2 teaspoon cinnamon powder
150 grams blueberries

3-4 teaspoon unrefined cane sugar
little milk to brush the top

[please see notes at the end]

Method :

  • Preheat the oven to 200 C/180 C fan assisted/400 F/gas 6.
  • Spray your muffin pan with cooking spray or grease them with oil.
  • In a bowl, mix all the flours, coconut oil, sugar and salt until they look like bread crumble.
  • Sprinkle water to combine everything together. Do not knead hard. Just pull everything together.
  • Roll out on a floured surface to a big rectangle of approx 1/4 inch thickness.
  • Cut circles (around 4 cm)  using a cookie cutter or a bowl.
  • Make 12 circles by re-rolling the dough. Keep rest of the dough aside.
  • Carefully put these circles in the muffin tin and press with your fingers at the sides so that it can form a bowl shape.
Base of vegan apple & blueberry pie
Base of vegan apple & blueberry pie
  • Keep your muffin tray in the fridge to chill.
  • Let’s make the filling now. Chop the apples into thin small pieces and sprinkle little lemon juice to prevent browning.
  • In a pan, add coconut oil. Let it melt. Add flour and mix nicely for couple of seconds.
  • Add rest of the ingredients, except blueberries,  and cook on medium low flame for 1-2 minutes. Sprinkle little water if the mixture sticks to the bottom of pan.
  • Switch off the flame and add blueberries. Mix nicely.
  • Take out the muffin tray from the fridge and fill in the apple mixture.
Add filling to the base
Add filling to the base
  • Make sure you fill the mixture till top. They would sink in after baking.
  • Roll rest of the dough and cut thin strips. Decorate the top in lattice pattern with the strips. I made few flower shaped top too 🙂
  • Trim the edges off using a knife and press the ends of the strips into the edge of the bottom part of the pies.
Cover the top
Cover the top
  • Brush the top with milk and sprinkle sugar for the perfectly brown crust.
  • Bake in preheated oven for 20-25 minutes or until golden brown in colour. Mine took 25 minutes at 200 C.
  • Take the muffin tray out of the oven and leave to cool down for atleast 10 minutes. After that use a spatula or butter knife to take them out of the pan. Leave to cool down completely or gulp them down whilst still warm.
Apple & blueberry pie
Apple & blueberry pie

Enjoy them with hot custard or ice cream or on its own.

TIPS:

  1. Make sure you grease your tin properly. Nothing is as bad as a pie stuck to the pan! Grease properly across the edges too.
  2. You can use any flour in any combination. Make sure you use 300 grams or 2 cups flour in total. You can use only whole wheat flour too.
  3. Use as much water (cold water not hot) to knead the dough as required. The water amount can vary according to the types of flours used and on weather condition too. So add 1 tablespoon water at a time. After 4-5 tablespoons just sprinkle water to gather the dough together.
  4. Roll the whole dough on a well floured surface to form a big rectangle and cut out the circles. You would get more circles when you cut the circles out of a rectangle. Also make sure, they are all of same thickness.
  5. Chill the dough after putting into muffin tray.
  6. Cut the apples into small and thin slices so that you can accommodate the filling into the muffin cups.
  7. A little cooked filling is advisable as mini pies don’t take long to bake. Make sure you cook the filling at low flame to avoid burning. Apples are cooked only till they become a little soft, 1-2 minutes.
  8. Add blueberries after switching off the flame. They are very soft and don’t need any cooking.
  9. You can use any other berries or omit them completely and make apple pies instead.
  10. Fill the cups nicely with fruit mixture making heaps as it would sink down after baking.
  11. Make sure you do not cut very thick or thin lattice strips. They all should be of same thickness. Trim the edges off and press them nicely on to the edge of bottom part.
  12. Do not forget the milk glaze and sugar sprinkle for that golden look after baking!
  13. Do not try to take the pies out of the tin as soon as they are out of the oven. They would easily break. Let them rest in there for 10 minutes.

I hope you would try this healthy recipe and would relish it. If you want some indulgence then try this Mango cream tart. You can use any other soft fruit like strawberries or kiwis instead of mango.

See you with another bake soon.

J xx

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Jayshree

A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

2 thoughts on “VEGAN Apple & blueberry mini lattice pies – multigrain butterless eggless!”

  1. Lovely bake.. but u have mentioned butter in the method. But butter is not given in the ingredient list. How much butter is needed?

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