Apple Pie Bombs

For The Dough:

Ingredients:

1 cup vegan butter (I used Miyoko’s Kitchen), frozen for 20 minutes ½ cup non-dairy milk 1 tablespoon apple-cider vinegar 2 cups self-rising flour

Instructions:

1. Preheat oven to 475 degrees.

2. Into a bowl, combine milk and vinegar to create vegan buttermilk, and let sit for 5 minutes.

3. With a cheese grater, grate frozen butter. Into another bowl, pour flour and butter and mix with your hands until the mixture resembles coarse meal. Place mixture into refrigerator for 10 minutes.

4. To the dry mixture, add buttermilk and stir 15 times. If mixture appears dry, add more buttermilk (the dough should be should be moist).

5. Onto a floured board, turn the dough, and gently pat the dough into a rectangle shape approximately ½-inch thick. Fold the dough four times, and gently press the dough down to a 1-inch thick rectangle.

6. Using a round cutter (or a cup), shape the dough into about 4" rounds.

For the Apple Filling:

Ingredients:

3/4 cups peeled and chopped apples (small pieces)

1 1/2 tablespoon maple syrup

1/2 tablespoon coconut sugar

Tiny pinch of salt

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1/2-1 teaspoon coconut oil

Pinch of arrowroot starch

Instructions:

1. Add everything to a small pot and mix well. Cook two minutes over medium heat until the liquid is sticky and thickened. Remove from heat.

Assembly:

1. Fill them with a scoop of apple pie filling (store bought or homemade) and press them closed.

2. Arrange them with space for spreading in a buttered cast iron skillet(or a baking pan) and sprinkle them with cinnamon sugar.

3. Place them into the oven at 350 degrees for about 16 to 18 minutes. Then we're done!

Recipe Credit/s: Veg Now, One Green Planet, The Novice Chef Blog