It’s that time of year when the long, hot days start to wear us down, and we begin to look forward to autumn and all the joys it brings: crisp weather, beautiful foliage and… apple pie! For many of us, though, it’s still too warm outside to crank up the oven, and that’s where these come in: Fun, handheld apple pies that you cook on the grill!
In this summer-friendly version, traditional apple pie filling is wrapped in spring rolls, grilled, then brushed with melted vegan butter and sprinkled with cinnamon and sugar. The only thing that could possibly make it better is the vanilla-infused whipped coconut cream perfect for dipping.
I recommend serving these outside, so you can enjoy the last few weeks of summer sunshine!
Grilled Apple Pie with Vanilla-Coconut Whipped Cream
Makes 10-12 rolls with plenty of whipped cream for dipping
Ingredients- Apple Pie:
- 6 large apples (Fuji apples work great), peeled and sliced
- 1 1/3 cups water
- 1 1/4 Tablespoons lemon juice
- 1 cup sugar
- 3 Tablespoons cornstarch
- 3-4 pinches of sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 20-24 spring roll wrappers, defrosted
- Non-stick spray
- 2-3 Tablespoons vegan butter, melted
- 1/4 cup Cinnamon sugar mix for sprinkling (this approximate, you might need a little less)
- In a sauce pan over medium heat, mix the apples, water, lemon juice, sugar, cornstarch and salt. Once the mixture begins to bubble, reduce heat to low-medium and cook for about 25 minutes stirring occasionally, or until the apples soften. The mixture isn’t going to cook inside of the spring rolls, so it’s important to give it plenty of time on the stove top. If the mixture gets too dry, add more water. You want it to be exactly the same as it would be inside of an already baked pie.
- If you’ve never worked with spring roll wrappers before, the key is to be gentle with them. Leave the package on the counter for at least an hour before you start to work with them, and keep a bowl of cold water and a paper towel near by as you start to separate them. As you’re pulling a wrapper away from the rest, squeeze the wet paper towel at the point of separation. You can even rub the paper towel back and forth to help the wrappers separate, and this should keep them from tearing. If you’re still having trouble, try separating them two at a time.
- Once the filling is ready, place the wrappers (2 at a time, doubled up) on a non-stick surface such as a cutting board with the points oriented up, down, left and right- like a diamond. Spoon 2 heaping spoonfuls (I used a soup spoon) onto the center of each. Grab the top point and fold it down to match up with the bottom, giving you an inverted triangle. Next take the two side points and fold them in towards each other. Finally, grab the bottom point and wrap it upwards and around the roll. As you finish, place each on a plate with the flap underneath the roll.
- When you’re finished building the rolls, heat the grill to medium/ medium-low heat and spritz with a little non-stick spray. Place your rolls onto the grill (flap side down) and leave for about 5 minutes. Flip and leave on for another 5 minutes. You want grill marks but you don’t want them to burn! Brush the tops with melted butter and sprinkle with cinnamon-sugar, and serve with the vanilla-coconut whipped cream. Enjoy!
Ingredients- Vanilla-Coconut Whipped Cream:
- 2 cans of full-fat coconut milk, unshaken and left in fridge overnight (I used Thai Kitchen)
- 3 teaspoons vanilla
- 1 teaspoon sugar
- Gently open the cans, and scrape just the white solid portion out of the first can, avoiding the liquid at the bottom, into a large bowl. For the second can you can pour the entire thing into the bowl, liquid and all. Add in the vanilla and sugar and beat with an electric mixer until fluffy! Note: If you want a stiffer cream, use 3 cans, only using the solid portions.