Mini Vegan Apple Pies with Tofu

These Mini Apple Pies are healthy and easy to make! Filled with a simple homemade apple pie filling, they're the perfect mini dessert for fall!

  • Servings
    12 mini pies
  • Prep Time
    20 Min
  • Cook Time
    30 Min

Cooking Directions

For crust:

  • Preheat oven to 350F.
  • For crust: sift flour and salt together into large mixing bowl.
  • Add chilled coconut oil in spoonfuls and use a pastry cutter or fork to cut the two together until it forms small crumbles.
  • Add ice cold water, 1 tablespoon at a time and use a wooden spoon to mix. Add only as much water as needed until dough becomes shaggy and holds together when squeezed in your hand.
  • Gently knead the dough by hand in the bowl and gather any loose scraps. Transfer to a well-floured surface and form into a ball. Divide ball into two and make two disc shaped pieces. Wrap one in plastic for pie tops and place in the fridge.
  • Lightly flour the top of the dough and a rolling pin and gently roll into a circle shape, about ¼ inch thick. Use a 3.25in diameter shape to cut out circles to be the bottom of the mini pies.
  • When you have 12 circles cut out, lightly flour and roll out each circle to be a 1.5 times its starting size. Carefully transfer thinned out circles to the muffin tin, using a spatula to prevent tearing. Gently push the dough into the form without creating tears. Try to leave a small lip of dough above the edge of the tin to seal the pie lid. Repeat until all tins have been filled. Refrigerate until apple filling is ready.

For filling:

  • Peel and core apples, cutting them into quarters. Using a mandolin, slice apples into thin slices (roughly 1/16th of an inch thick) into a bowl. Squeeze apples to release juices and discard juice.
  • Add tofu, sugar, arrowroot powder, cinnamon, vanilla, and nutmeg to a food processor and blend until smooth. Pour over apples and stir to combine.
  • Roll and cut out remaining dough into 3.25 inch diameter circles, 1/8in thick. Remove tin from the refrigerator and top each pie with a crust, sealing the bottom edges with the top edge. Cut a small slit into the top of the pie lid.
  • Brush pie lids with melted vegan butter and bake for 35 minutes or until golden brown.

This recipe was created by Cassandra Gates.



  • 2 cups All Purpose flour
  • ½ tsp. sea salt
  • ⅔ cup coconut oil, cold
  • 3-4 Tbsp. ice cold water


  • 2 granny smith apples
  • 1 honey crisp apple (roughly 2.5 cups chopped apples total)
  • ¼ cup sugar
  • ¼ cup House Foods Soft Tofu
  • 2 Tbsp. arrowroot powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ⅛ tsp. nutmeg
  • 2 Tbsp. vegan butter, melted


__ servings per container
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