Imagine sinking your teeth into warm, golden dough that cracks open to reveal a cozy apple filling. That is the magic of these vegan apple pie pockets. The crust is flaky, the inside is tender, and the taste is pure comfort. If you crave a soothing treat that reminds you of home, you will love these hand-held pies. They have all the flavors of a classic apple pie, but you can enjoy them on the go!

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Why you’ll love this recipe
- Flaky crust: These pies use vegan butter/margarine/coconut oil for a tender, crispy shell.
- Comforting apple filling: Warm apples, brown sugar, and cinnamon come together to create a sweet, nostalgic taste.
- Easy to serve: No plates or forks needed! These pockets are perfect as a grab-and-go treat.
- Make-ahead friendly: You can chill the dough or even freeze the pies before baking.
- Simple ingredients: Most items are pantry staples and come together fast.
Tools
To make these vegan apple pie pockets, gather a few basic tools. If you do not have every item, you can usually find a substitute:
- Mixing Bowls: For combining ingredients.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Pastry cutter or fork: Use this to blend the butter into the flour. If you do not have a pastry cutter, a sturdy fork works.
- Rolling pin: This helps roll the dough into a thin sheet. You could also use a clean glass bottle in a pinch.
- Baking sheet: Choose one with a rim so there is no spillage. Line it with parchment paper or a silicone mat.
- Sharp knife or pizza cutter: Use this to cut the dough into rectangular shapes.
- Saucepan with lid: Ideal for cooking down the apple filling.
- Pastry brush: This helps apply a syrup wash for extra color and sweetness. A clean paintbrush can also work if needed.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- All-purpose flour: Creates a sturdy, yet tender structure for the crust.
- Sugar (for the dough): Adds a touch of sweetness to the pastry dough.
- Salt: Balances the sugar and boosts overall flavor.
- Vegan butter or margarine: Gives the dough its flaky, rich texture. Cold butter is key.
- Ice water: Helps form the dough without melting the butter pieces.
- Apples: Serve as the filling’s star ingredient. Dice them for even cooking.
- Lemon juice: Prevents the apples from browning and adds a slight tang.
- Brown sugar: Sweetens the filling and contributes a deep, caramel-like taste.
- Cinnamon powder: Enhances the warm, comforting taste of the apples.
- Cornstarch: Thickens the filling so it is not runny.
- Vanilla extract: Adds a hint of warmth and sweetness.
- Agave or maple syrup: Brushed on top before baking for extra color and shine.
How to make this recipe (Visual walkthrough)
PREPARE THE DOUGH
In a large bowl, mix the flour, sugar, and salt. Add the cold vegan butter cubes and use a pastry cutter or fork to incorporate the butter until the mixture resembles small pea-sized pieces.
Pour in the ice water and mix until the dough forms a shaggy texture.
Transfer the dough onto a silicone mat or your work surface. Press and fold the dough over itself 2-3 times to create layers of butter. Don’t knead it.
Divide the dough into two portions, place each portion into a Ziploc bag or wrap with plastic wrap, and refrigerate for at least 2 hours or overnight (overnight chilling is highly recommended).
PREPARE THE FILLING
In a medium bowl, toss the diced apples with the lemon juice to prevent browning.
Add the brown sugar, cinnamon powder, cornstarch, and vanilla extract. Mix very well until the apples are thoroughly coated.
Transfer the apple mixture to a small saucepan over medium heat. Cover with a lid and cook for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape. If the filling is too liquid halfway through cooking, remove the lid and continue to cook uncovered for the remaining time to allow it to thicken. Remove from heat and let the filling cool completely.
ASSEMBLE THE PIES
Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
On a lightly floured surface, roll out each of the portions of chilled dough until it's about 3 mm thick (one at a time). Lift and turn the dough occasionally to prevent sticking.
Cut the dough into rectangles measuring 9 x 6 cm (or your preferred size). You should have an even number of rectangles, as you'll need two for each pie (one for the bottom and one for the top).
FILL THE PIE POCKETS
Place half of the rectangles onto the prepared baking sheet.
Spoon a portion of the apple filling onto the center of each rectangle, trying to include mostly the apples without much of the liquid to prevent soggy pastries.
Leave about 1 cm of space around the edges for sealing.
COVER AND SEAL
Place a second rectangle of dough over the filling on each pie.
With a fork, press the edges together to seal.
Using a sharp knife, cut 2-3 small slits on the top of each pie to allow steam to escape during baking.
Brush the tops of the pies with agave or maple syrup for a golden finish.
Bake in the preheated oven for 40-45 minutes, or until the pies are golden brown and crisp.
Substitutions & Variations
- Different fruit fillings: Replace the apples with pears, peaches, or mixed berries. Adjust sugar based on each fruit’s sweetness.
- Spice blends: Add nutmeg, cloves, or cardamom for a more robust flavor.
- Gluten-free option: Use a 1:1 gluten-free flour blend instead of regular flour, but expect a slight change in texture.
- No pastry cutter: Use a food processor and pulse the butter and flour in short bursts. Just be careful not to overmix.
- Sugar alternatives: Swap brown sugar with coconut sugar or even a granulated sweetener of choice.
- Extra toppings: Sprinkle the tops with coarse sugar or cinnamon sugar before baking for a crunchier crust.
Storage & Freezing
These apple pie pockets keep well for several days:
Baking frozen vegan apple pie pockets: Preheat your oven to 350°F (176°C). Place the frozen pockets on a lined baking sheet (no need to thaw). Brush with agave or maple syrup for a golden finish. Bake for 45-50 minutes, or until the empanadas are golden and crispy.
Room temperature: Store them in an airtight container on your counter for up to two days. They will remain crisp if kept away from moisture.
Refrigerator: After two days, move them to the fridge for up to three more days. Warm them in the oven at 350°F (175°C) for a few minutes to regain crispness.
Freezing: If you want to freeze them, assemble the pockets as directed. Then arrange on a tray lined with baking paper, making sure they’re not touching to prevent sticking. Place the tray in the freezer for about 1-2 hours, or until the empanadas are firm. Once frozen, transfer the pockets to a freezer-safe bag or airtight container. Label with the date and cooking instructions. Freeze for up to 2 months.
Tips for success
- Keep your butter cold: Cold vegan butter creates flaky layers in the dough. Warm butter melts into the flour and forms a denser crust.
- Chill the dough: Overnight resting allows the gluten to relax, resulting in a more tender pastry. But as long as you let it rest for at least 2 hours in the fridge, that’s enough.
- Prevent soggy pies: Spoon mostly apple chunks into the dough. Too much liquid can lead to a wet crust.
- Work quickly: The dough is easier to handle when it remains cold. If it warms, place it back in the fridge for a few minutes.
- Watch the bake time: Every oven varies. Check around the 35-minute mark to avoid over-browning.
Preguntas frecuentes
Many store-bought or classic recipes use butter or eggs. This recipe uses vegan butter, so you get a plant-based version with the same flaky texture.
Solid fats like vegan butter or coconut oil create flaky layers. Liquid oil may lead to a more crumbly texture.
Firm, tart apples like Granny Smith work well. You can also combine sweet apples, like Gala, with tart apples for a balanced taste.
Cook the apples until much of the moisture evaporates. Remove the lid if you see too much liquid.
Yes. You can refrigerate it overnight or even freeze it for later use. Thaw in the fridge before rolling.
Dust your work surface with flour. Also, lift and rotate the dough frequently as you roll it. Using a silicone mat also makes the process easier.
Press it back together gently. If it is too cold, let it sit at room temperature for a few minutes before rolling again.
Yes. Place them in the air fryer at about 350°F (175°C) for 15-20 minutes, checking halfway. They may brown faster than in a traditional oven.
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Recipe
VEGAN APPLE PIE POCKETS
INGREDIENTS
DOUGH
- 255 g all-purpose flour, ≈2 cups + 2 tbsp
- 25 g sugar, ≈2 tbsp
- ¾ teaspoon salt
- 165 g vegan butter or margarine, or coconut oil, cold and cut into cubes
- 105 g ice water, ≈7 tbsp
FILLING
- 2 apples, peeled and diced, 250 g
- ½ tablespoon lemon juice
- ¼ cup brown sugar, 50 g
- 1 teaspoon cinnamon powder
- 1 tablespoon cornstarch, 9 g
- ½ teaspoon vanilla extract
BRUSHING
- 2 tablespoon agave or maple syrup, for brushing the pastries
INSTRUCTIONS
PREPARE THE DOUGH
- In a large bowl, mix the flour, sugar, and salt. Add the cold vegan butter cubes and use a pastry cutter or fork to incorporate the butter until the mixture resembles small pea-sized pieces.
- Pour in the ice water and mix until the dough forms a shaggy texture.
- Transfer the dough onto a silicone mat or your work surface. Press and fold the dough over itself 2-3 times to create layers of butter. Don’t knead it.
- Divide the dough into two portions, place each portion into a Ziploc bag or wrap with plastic wrap, and refrigerate for at least 2 hours or overnight (overnight chilling is highly recommended).
PREPARE THE FILLING
- In a medium bowl, toss the diced apples with the lemon juice to prevent browning.
- Transfer to a small saucepan and add the brown sugar, cinnamon powder, cornstarch, and vanilla extract. Mix very well until the apples are thoroughly coated.
- Cover with a lid and cook for 8-10 minutes over medium heat, stirring occasionally, until the apples are tender but still hold their shape. If the filling is too liquid halfway through cooking, remove the lid and continue to cook uncovered for the remaining time to allow it to thicken. Remove from heat and let the filling cool completely.
ASSEMBLE THE PIES
- Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- On a lightly floured surface, roll out each of the portions of chilled dough until it's about 3 mm thick (one at a time). Lift and turn the dough occasionally to prevent sticking.
- Cut the dough into rectangles measuring 9 x 6 cm (or your preferred size). You should have an even number of rectangles, as you'll need two for each pie (one for the bottom and one for the top).
FILL THE PIES
- Place half of the rectangles onto the prepared baking sheet.
- Spoon a portion of the apple filling onto the center of each rectangle, trying to include mostly the apples without much of the liquid to prevent soggy pastries.
- Leave about 1 cm of space around the edges for sealing.
COVER AND SEAL
- Place a second rectangle of dough over the filling on each pie.
- With a fork, press the edges together to seal.
VENT AND BRUSH
- Using a sharp knife, cut 2-3 small slits on the top of each pie to allow steam to escape during baking.
- Brush the tops of the pies with agave or maple syrup for a golden finish.
BAKE AND SERVE
- Bake in the preheated oven for 40-45 minutes, or until the pies are golden brown and crisp.
- Remove the pies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy them warm or at room temperature.
NOTES
- If you want your pies to have a shiny look, brush another layer of syrup right after taking them out of the oven.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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