Easy Mini Apple Pies with Dairy-Free Vanilla Whip
Prep time
Cook time
Total time
See our notes in the post above for making these dairy-free mini apple pies gluten-free, too!
Serves: 12 servings
Mini Apple Pies:
Vanilla Whip:
  1. Preheat oven to 425°F.
  2. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using 3½-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray.
  3. Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
  4. For the Topping, mix brown sugar, flour, margarine or oil and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
  5. Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.
  6. For the Vanilla Whipped Cream, beat coconut cream, confectioners' sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.
  7. Serve pies with vanilla whip for garnish.
*Whether using store-bought coconut cream or full-fat canned coconut milk, let the can settle, refrigerating if needed to help set-up, and skim 1 cup of the thickest cream from the top. Depending on the quality of the brand, you may need 2 cans. Trust me, firm coconut cream does whip up! But if it is a lesser quality that is too thin, it won't work.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-mini-apple-pies-vanilla-whip