Oral Allergy Syndrome 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 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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