Eosinophilic Esophagitis Friendly Vegan Apple Hand Pies
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Learn more →Ingredients
8 servings
For the pastry
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp organic cane sugar
- ½ tsp salt
- 1 cup vegan butter, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch dice
- 2 tbsp vegan butter
- 3 tbsp organic cane sugar
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tsp lemon juice
For assembly
- 3 tbsp plant-based milk
- 1 tbsp organic cane sugar
Instructions
- 1
Whisk together the flour, 1 tbsp sugar, and salt in a large mixing bowl. Add the cold vegan butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- 2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need between 6 and 8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 1 hour.
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