Pentagram Topped Vegan Apple Pies For Halloween

Pentagram topped vegan apple pies for Halloween - these mini vegan apple pies are topped with a pastry pentagram; perfect for Halloween and fans of Supernatural! Step by step instructions included.

I finally got round to doing some Halloween baking; I'm a bit behind on things this year but hopefully I should get a couple more recipes done before we get to Halloween.

These pentagram topped vegan apple pies are easy to make, if a little time consuming forming the pentagrams, and are really delicious.

They are full of lightly spiced, sharp but sweet apples, and the coconut oil pastry is crisp, flaky and easy to work with.

I baked them in a muffin tin so that they are individually sized and easy to pick up and eat by hand; which means that they would be perfect to serve as part of a Halloween buffet.

They are admittedly a bit on the rustic side as the apple filling puffs up as it cooks then sinks back as it cools; but I think that that just adds to the effect - witchcraft is generally quite earthy and rustic after all.

I imagine that these pentagram topped vegan apple pies would also appeal to fans of the tv show Supernatural - witchcraft and pentagrams feature heavily and Dean does love his pie!

The pentagrams are easier to construct than you might think, and I've included step-by-step photos below to make the instructions easy to follow. If you don't want to make pentagrams then you could just do lattice topped pies, in which case they would be suitable for any occasion, not just Halloween.

How To Make Pentagram Topped Vegan Apple Pies:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making the apple filling as it needs to be completely cool before assembling the pies. Place peeled, cored  and diced Bramley apples in a pan with some sugar, lemon juice, cinnamon and vegan spread.

Simmer for just a couple of minutes until the apples have just started to soften then remove from the heat and allow to cool completely. Stir in a spoonful of flour.

To make the pastry, mix together almond milk and cider vinegar to make homemade buttermilk then set aside.

Place flour, sugar, salt and cold coconut oil in a food processor and blend until it resembles fine breadcrumbs.

Tip into a bowl and gradually stir in enough of the soured almond milk to bring it together into a ball.

Line a 12 hole muffin tin with strips of baking parchment - this makes it easier to get the pies out of the tin once they are baked.

Roll the pastry out thinly on a floured surface and use an approx 10cm cutter to cut out 12 rounds.

Press the pastry rounds into the prepared tin then divide the apple filling between them.

To make the pentagrams, re-roll out the pastry scraps then use a sharp knife to cut it into thin strips, each a couple of mm wide.

Press the ends of two strips together to form a triangle.

Add another strip horizontally across the first two. It should go over one and under the other.

Add another strip to the third one at an angle to form another triangle. It should go over one of the first two strips and under the other.

Add a final strip at an angle from the second to the third strips to form the final two points of the pentagram. Again weave it under and over the previous strips.

Trim off the excess pastry and pinch the tips of the points together to seal them. Press lightly where the strips cross each other to flatten slightly.

The pentagrams should be the same size as the tops of your pies so bear that in mind while you are making them.

Repeat 11 more times so that you have one for each pie. Place the pentagrams carefully on top of the pies.

Refrigerate the pies for at least half an hour before baking until completely cold (or freeze for 20 minutes). Brush the tops with soy milk, sprinkle with demarera sugar then bake for about half an hour until golden and bubbling.

Use the strips of baking parchment to lift the pies out of the tin onto a wire rack and leave to cool completely.

MORE HALLOWEEN RECIPES:

• Witches’ finger cookies
• Chocolate glazed black cat doughnuts
• Halloween haunted pavlova
• Mini bleeding heart Halloween cakes
• Chocolate blackberry gothic Halloween cake
• Meringue bone palace Halloween cake
• Jack-O-Lantern pumpkin pies
• Monochrome cake

I used Bramley cooking apples for the filling as I think that they give the best flavour and texture. If you aren't able to get hold of them then the next best variety would be Granny Smith.

The filling needs to be cooked slightly (just enough to slightly soften the apples) then cooled before you assemble the pies; you can make both the filling and the pastry the day before you want to bake the pies if you want to break up the work a little.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

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5 from 1 vote

Pentagram Topped Vegan Apple Pies

Pentagram topped vegan apple pies for Halloween - these mini vegan apple pies are topped with a pastry pentagram; perfect for Halloween and fans of Supernatural!

Course Dessert

Cuisine baking

Keyword apple pies

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 pies

Author Domestic Gothess

Ingredients

Apple Filling:

• 1 kg (35oz) bramley apples (or Granny Smith) (about 5) peeled, cored and diced
• the juice of 1 small lemon
• 60 g (⅓ cup) caster sugar
• 60 g (⅓ cup) light brown soft sugar
• 1 tsp ground cinnamon
• 30 g (2 Tbsp) vegan butter
• 1 Tbsp plain (all-purpose) flour

Coconut Oil Pastry:

• 120 ml (½ cup) unsweetened almond milk (or other dairy free milk)
• 2 tsp apple cider vinegar
• 325 g (2 + ⅔ cup) plain (all-purpose) flour
• 60 g (⅓ cup) caster sugar
• ¾ tsp salt
• 170 g (6 oz) coconut oil cold

Instructions

• Start by making the apple filling as it needs to be completely cool before assembling the pies. Place the peeled, cored and diced Bramley apples in a pan with the sugars, lemon juice, cinnamon and vegan spread. Simmer for just a couple of minutes until the apples have just started to soften then remove from the heat and allow to cool completely. Sift in the tablespoon of flour and stir to combine.
• To make the pastry, mix together the almond milk and cider vinegar then set aside.
• Place the flour, sugar, salt and cold coconut oil in a food processor and blend until it resembles fine breadcrumbs.
• Tip into a bowl and gradually stir in enough of the soured almond milk to bring it together into a ball. You may not need to add all of the milk.
  
• Line a 12 hole muffin tin with strips of baking parchment - this makes it easier to get the pies out of the tin once they are baked.
• Roll the pastry out thinly on a floured surface and use an approx 10-11cm cutter to cut out 12 rounds.
• Press the pastry rounds into the prepared tin then divide the apple filling between them.
• To make the pentagrams, re-roll out the pastry scraps then use a sharp knife to cut it into thin strips, each a couple of mm wide.
• Press the ends of two strips together to form a triangle.
• Add another strip horizontally across the first two. It should go over one and under the other.
• Add another strip to the third one at an angle to form another triangle. It should go over one of the first two strips and under the other.
• Add a final strip at an angle from the second to the third strips to form the final two points of the pentagram. Again weave it under and over the previous strips.
• Trim off the excess pastry and pinch the tips of the points together to seal them. Press lightly where the strips cross each other to flatten slightly.
• The pentagrams should be the same size as the tops of your pies so bear that in mind while you are making them.
• Repeat 11 more times so that you have one for each pie. Place the pentagrams carefully on top of the pies. (See the step-by-step photos above to help form the pentagrams.)
  
• Refrigerate the pies for at least half an hour before baking until completely cold (or freeze for 20 minutes).  Preheat the oven to 200C/400F/gas mark 6.
  
• Brush the tops of the pastry carefully with dairy free milk, sprinkle with demarera sugar then bake for about half an hour until golden and bubbling.
• Use the strips of baking parchment to carefully lift the pies out of the tin onto a wire rack and leave to cool completely. Best served the day they are made. Store any leftovers in an airtight container.