Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! | How to make Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!

By Jayshree Nishchal  |  4th Jun 2016  |  
1 review Rate It!
  • Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!, How to make Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!
Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!by Jayshree Nishchal
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    12

    People

5

1





Video for key ingredients

  • How to make Coconut Milk

About Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!

Hearty and healthy, these adorable apple and blueberry mini lattice pies are perfect for a picnic or a get together or for lunch boxes. These little treats are as good as a classic apple pie, except they are miniature and vegan. I tried to make a healthier version of this dessert and happy to say that it was a successful attempt. These pies are made with multigrain flour (a combination of wholemeal flour, buckwheat flour, rye flour, brown rice flour and maize flour) and coconut oil. Maple syrup and unrefined cane sugar added the sweetness to the pies.

Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! is a delicious dish which is liked by people of all age groups. Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! by Jayshree Nishchal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 12 people. You can find Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! at many restaurants and you can also prepare this at home. This authentic and mouthwatering Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! is a good option for you. The flavour of Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! is tempting and you will enjoy each bite of this. Try this Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! on weekends and impress your family and friends. You can comment and rate the Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! recipe on the page below.

Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!

Ingredients to make Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!

  • Ingredients for pie crust:
  • 100 gram or 2/3 cup wholemeal flour (called aata in Hindi)
  • 50 gram or 1/3 cup buckwheat flour (called kuttu ka aata in Hindi)
  • 50 gram or 1/3 cup rye flour
  • 50 gram or 1/3 cup brown rice flour
  • 50 gram or 1/3 cup maize flour (called makai or makki aata in Hindi)
  • A pinch of salt
  • 2 teaspoon unrefined cane sugar
  • 150 gram or approx 9 tablespoons coconut oil, solidified not melted
  • 5-6 tablespoon cold water for kneading
  • *[1 cup = 250 ml]
  • Filling :
  • 4 medium sized apple ( I used 3 granny smith apple and 1 pink lady, you can use any)
  • Few drops of lemon juice
  • 2 tablespoon coconut oil, solidified not melted
  • 2 tablespoon wholewheat flour( aata)
  • 4 tablespoon maple syrup
  • 2 teaspoon cinnamon powder
  • 150 grams blueberries
  • 3-4 teaspoon unrefined cane sugar
  • little almond or coconut milk to brush the top

How to make Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless!

  1. Preheat the oven to 200 C/180 C fan assisted/400 F/gas 6.
  2. Spray your muffin pan with cooking spray or grease them with oil.
  3. In a bowl, mix all the flours, butter, sugar and salt until they look like bread crumble.
  4. Sprinkle water to combine everything together. Do not knead hard! Just pull everything together.
  5. Roll out on a floured surface to a big rectangle of approx 1/4 inch thickness.
  6. Cut circles (around 4 cm) using a cookie cutter or a bowl.
  7. Make 12 circles by re-rolling the dough. Keep rest of the dough aside.
  8. Carefully put these circles in the muffin tin and press with your fingers at the sides so that it can form a bowl shape.
  9. Keep your muffin tray in the fridge to chill.
  10. Let’s make the filling now. Chop the apples into thin small pieces and sprinkle little lemon juice to prevent browning.
  11. In a pan, add coconut oil. Let it melt. Add flour and mix nicely for couple of seconds.
  12. Add rest of the ingredients, except blueberries and cook on medium low flame for 1-2 minutes. Sprinkle little water if the mixture sticks to the bottom of pan.
  13. Switch off the flame and add blueberries. Mix nicely.
  14. Take out the muffin tray from the fridge and fill in the apple mixture.
  15. Make sure you fill the mixture till top. They would sink in after baking.
  16. Roll rest of the dough and cut thin strips. Decorate the top in lattice pattern with the strips. I made few flower shaped top too.
  17. Trim the edges off using a knife and press the ends of the strips into the edge of the bottom part of the pies.
  18. Brush the top with milk and sprinkle sugar for the perfectly brown crust.
  19. Bake in preheated oven for 20-25 minutes or until golden brown in colour. Mine took 25 minutes at 200 C.
  20. Take the muffin tray out of the oven and leave to cool down for atleast 10 minutes. After that use a spatula or butter knife to take them out of the pan. Leave to cool down completely or gulp them down whilst still warm.
  21. Enjoy them with hot custard or ice cream or on its own.

My Tip:

Make sure you grease your tin properly. Nothing is as bad as a pie stuck to the pan! Grease properly across the edges too. You can use any flour in any combination. Make sure you use 300 grams or 2 cups flour in total. You can use only whole wheat flour too. Use as much water (cold water not hot) to knead the dough as required. The water amount can vary according to the types of flours used and on weather condition too. So add 1 tablespoon water at a time. After 4-5 tablespoons just sprinkle water to gather the dough together. Roll the whole dough on a well floured surface to form a big rectangle and cut out the circles. You would get more circles when you cut the circles out of a rectangle. Also ensure, they are all of same thickness. Chill the dough after putting into muffin tray. Cut the apples into small and thin slices so that you can accommodate the filling into the muffin cups.

Reviews for Vegan Apple & Blueberry Mini Lattice Pies – Multigrain Butterless Eggless! (1)

Bindiya Sharmaa year ago

Amazing recipe. Thanks for sharing!
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