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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. #vegan #Halloween #applepie

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
Cook Time 40 minutes
Total Time 1 hour 20 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 (1/3 cup) caster sugar
  • 60 g (1/3 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 (1/2 cup) unsweetened almond milk (or other dairy free milk)
  • 2 tsp apple cider vinegar
  • 325 g (2 + 2/3 cup) plain (all-purpose) flour
  • 60 g (1/3 cup) caster sugar
  • 3/4 tsp salt
  • 170 g (6 oz) coconut oil cold

Instructions

  1. 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.

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

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

  4. 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.
  5. 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.

  6. Roll the pastry out thinly on a floured surface and use an approx 10-11cm cutter to cut out 12 rounds.

  7. Press the pastry rounds into the prepared tin then divide the apple filling between them.
  8. 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.
  9. Press the ends of two strips together to form a triangle.
  10. Add another strip horizontally across the first two. It should go over one and under the other.
  11. 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.
  12. 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.
  13. 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.
  14. The pentagrams should be the same size as the tops of your pies so bear that in mind while you are making them.
  15. 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.)
  16. 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.

  17. 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.

  18. 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.