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Mini Rose Apple Pies [Vegan, Gluten-Free]

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These picture-perfect mini apple pies are a fantastic treat for any fall gathering, or if you feel like giving yourself a treat. The rose center is made from Pink Pearl apples, a seasonal apple with a vibrant pink center. Their flavor is the perfect balance of sweet and tart with floral undertones that are punctuated by freshly ground cardamom and sugar.

Mini Rose Apple Pies [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Soy Free Vegan


6 mini pies or 1 regular pie


I’m For the Crust:

  • Scant cup all-purpose gluten-free baking flour mix or standard all-purpose flour
  • 1 tablespoon sugar
  • A pinch of sea salt
  • 1/2 teaspoon freshly ground cardamom (optional)
  • 1/3 cup, plus 1 teaspoon cold vegan butter cut into cubes
  • Scant 1/3 cup ice water

For the Filling:

  • 3 small tart apples, peeled and thinly sliced (Pink Pearl Apples if you want it to be pink, otherwise Pink Lady or Honeycrisp will do)
  • 1 tablespoon sugar
  • 1/2 teaspoon finely crushed dried rose petals (optional)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice


  1. Preheat your oven to 375°F. Combine the sliced apples, sugar, crushed rose petals, vanilla, and lemon juice in a bowl. Toss everything together with your hands, then set this mixture aside while you make the crust.
  2. Grease six wells of a standard cupcake tin. If you want to make it even easier to remove the pies, place a strip of parchment paper in each well leaving at least an inch of overhang on either side.
  3. For the crust, mix together the flour, sugar, salt, and cardamom in a bowl. Using a pastry blender or a fork, cut the cold butter into the flour mixture until the butter bits become at least as small as a pea and the mixture starts to look sandy. Add the ice water then use a wooden spoon or spatula (not your warm hands!) to incorporate the water into the flour and butter mix until a rough dough starts to come together.
  4. At this point, dump the dough out onto a piece of plastic wrap and knead it a few times to form it into a cohesive ball. Divide it into six equal portions. Gently flatten out each portion with your hands before putting it into a well of the cupcake tin. Use your fingers to press the dough evenly into the well to form your mini pie shell. Repeat with the remaining dough. After you’ve formed all of the pie shells, place the tin in the freezer to chill for at least 10 minutes.
  5. After 10 minutes, remove the tin from the freezer. Toss the apple mixture together a few times, then divide it among each of the six pie shells. If you want, you can arrange the slices in a rose like a did but be forewarned that it will take a bit longer. Bake the mini pies for 25 to 30 minutes or until the crust is firm and beginning to turn golden brown around the edges. Cool the pies for at least 15 minutes before removing them from the tin and enjoying. Makes six mini pies.


If you don’t feel like doing the extra work of making individual pies, you can make a larger rustic pie. Roll out the dough to a 10 to 12-inch diameter round, then add the apple mixture to the center leaving an inch and a half border free. Fold the border of dough up onto the fruit a section at a time until there is none remaining. Bake as instructed below adding an additional 5 to 10 minutes to the baking time if needed.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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