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Grilled Apple Pie with Vanilla-Coconut Whipped Cream

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Vegan Grilled Apple Pie with Vanilla-Coconut Whipped Cream

Grilled Apple Pie with Vanilla-Coconut Whipped Cream

This recipe was actually my submission to One Green Planet this month, but I wanted to reshare to make sure no one missed it- it’s that good.

As summer winds down my thoughts begin to turn towards traditional autumn dishes like apple pie, only I’m not ready to turn on my oven yet (mid 90’s this week in Denver, WTF!?). What’s a girl to do? Well… turn to her best hot-weather-friend, of course- the grill!

These are the perfect alternative to the traditional over-baked dessert: Fun, handheld apple pies you can cook without heating up your kitchen! Delicious apple pie filling wrapped in spring rolls, grilled, and then brushed with melted vegan butter and sprinkled with cinnamon and sugar.  The only thing that could possibly make it better is the vanilla-infused whipped coconut cream that is just perfect for dipping.

Vegan Grilled Apple Pie with Vanilla-Coconut Whipped Cream


Grilled Apple Pie with Vanilla-Coconut Whipped Cream (Makes 10-12 rolls)

Ingredients (Apple Pie):

  • 6 large apples (Fuji apples work great), peeled and sliced
  • 1 1/3 cups water
  • 1 1/4 Tablespoons lemon juice
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • 3-4 pinches of sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 20-24 spring roll wrappers, defrosted
  • Non-stick spray
  • 2-3 Tablespoons vegan butter, melted
  • 1/4 cup cinnamon sugar mix for sprinkling (this is approximate, you may need a little more/less)

Directions:

  1. In a sauce pan over medium heat, mix the apples, water, lemon juice, sugar, cornstarch and salt. Once the mixture begins to bubble, reduce heat to low-medium and cook for about 25 minutes stirring occasionally, or until the apples soften. The mixture isn’t going to cook inside of the spring rolls, so it’s important to give it plenty of time on the stove top. If the mixture gets too dry, add more water- you want it to be the same consistency as it would be inside of an already baked pie.
  2. If you’ve never worked with spring roll wrappers before, the key is to be gentle with them. Leave the package on the counter for at least an hour before you start to work with them, and keep a bowl of cold water and a paper towel near by as you start to separate them. As you’re pulling a wrapper away from the rest, squeeze the wet paper towel at the point of separation. You can even rub the paper towel back and forth to help the wrappers separate, and this should keep them from tearing. If you’re still having trouble, try separating them two at a time.
  3. Once the filling is ready, place the wrappers (2 at a time, doubled up) on a non-stick surface such as a cutting board with the points oriented up, down, left and right- like a diamond. Spoon 2 heaping spoonfuls (I used a soup spoon) onto the center of each. Grab the top point and fold it down to match up with the bottom, giving you an inverted triangle. Next take the two side points and fold them in towards each other. Finally, grab the bottom point and wrap it upwards and around the roll. As you finish, place each on a plate with the flap underneath the roll. If you need a picture, check out my buffalo tofu spring roll post.
  4. When you’re finished building the rolls, heat the grill to medium/ medium-low heat and spritz with a little non-stick spray. Place your rolls onto the grill (flap side down) and leave for about 5 minutes. Flip and leave on for another 5 minutes. You want grill marks but you don’t want them to burn! Brush the tops with melted butter and sprinkle with cinnamon-sugar, and serve with the vanilla-coconut whipped cream.

Ingredients (Vanilla-Coconut Whipped Cream):

  • 2 cans of full-fat coconut milk, unshaken and left in the fridge overnight (I used Thai Kitchen)
  • 3 teaspoons vanilla
  • 1 teaspoon sugar

Directions:

  1. Gently open the cans, and scrape just the white solid portion out of the first can, avoiding the liquid at the bottom, into a large bowl. For the second can you can pour the entire thing into the bowl, liquid and all. Add in the vanilla and sugar and beat with an electric mixer until fluffy! Note: If you want a stiffer cream, use 3 cans, only using the solid portions.

Enjoy!

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{ 27 comments… add one }
  • Heather August 28, 2012, 5:51 am

    I LOVE that these are made with Spring Roll wrappers and cooked up on the grill – this is such a unique recipe Barb! Apple picking is just around the corner – this is getting book marked for sure!

    • Barb August 28, 2012, 5:52 am

      Why, thank you! 🙂 If you make them, let me know how you like them!

  • Hannah (BitterSweet) August 28, 2012, 7:39 am

    This has got to be the best use for spring roll wrappers I’ve seen yet! Grilled pie + fluffy whipped coconut creme = perfect ending to summer. I can see this very happily gracing many Labor Day gatherings…

    • Barb August 28, 2012, 12:50 pm

      I’ve become a huge fan of wrapping stuff in spring roll wrappers and grilling them.. especially unusual stuff.

  • Cadry's Kitchen August 28, 2012, 9:43 am

    Oh, my gosh! These look amazing! I’ve had the hardest time finding vegan spring roll wrappers. Can’t you point me in a good direction in terms of a brand? Every time I read the label on the ones in the refrigerated section, they have eggs in them.

    • Barb August 28, 2012, 12:47 pm

      I threw away the package already, but the next time I buy some I’ll let you know. The only place I’ve had luck finding vegan wrappers has been at Asian stores- mainstream stores all seemed to have eggs, like you said.

  • An Unrefined Vegan August 28, 2012, 12:08 pm

    Whoa, Nellie! What a fantastically delicious idea!

  • Bianca-Vegan Crunk August 28, 2012, 12:23 pm

    Every time I stop by your blog, I’m reminded by how much of a genius you are. This is brill!!!

    • Barb August 28, 2012, 12:49 pm

      Be careful or I might get a big head 🙂

  • Gabby @ the veggie nook August 28, 2012, 12:28 pm

    Barb! I need to apologize- my silly blog reader messed up and I haven’t been getting updates when you post something! I’ve fixed it thankfully so I have some catching up to do! This looks amazing and so creative. Perfect way to bring the fun of summer cooking to a more traditional dessert 🙂

    • Barb August 28, 2012, 12:49 pm

      Well I’m just glad you’re back 🙂

  • Lisa August 28, 2012, 5:47 pm

    Cannot wait to try this!

  • thecrueltyfreereview August 28, 2012, 7:50 pm

    Damn you and your delicious grilled recipes I can’t make 😉 You need to have more bbqs for me to come to!

    • Barb August 29, 2012, 5:44 am

      You need a stove-top grilling pan!

  • Somer August 29, 2012, 9:14 am

    Oh Barb, those both look super tasty!

  • AccioVegans August 31, 2012, 6:23 am

    Definitely making these this weekend!!

  • Sophie33 August 31, 2012, 10:54 am

    Waw! A beautiful combination of great flavours & textures too! 🙂 I also make my whipped coconut cream like this! MMM!

  • Galen@omgoshimvegan September 3, 2012, 3:54 am

    What a great idea! I need to go hunting for some spring roll wrappers.

  • Christine September 17, 2012, 7:50 am

    OK I can not wait to make these!!! Can No wait! I am ready to run out to the store right now to get the wrappers (I have everything else I need go figure!) but…. I don’t have a grill. 🙁 any other option? Can I bake these? Broiler maybe??

    • Barb September 17, 2012, 8:20 am

      You could bake them for sure!

  • Erin October 28, 2012, 9:43 am

    Hi! This recipe looks so delicious. I want to make these for a party I am going to, but I have to make them before hand and we won’t be eating them until after dinner. Any suggestions on how I could make these at home before I leave and keep them warm until dessert?

    • Erin October 28, 2012, 9:51 am

      Also, I was wondering if you used rice-based spring roll wrappers or something else? Your pictures look like a more substantial wrapper.

    • Barb October 28, 2012, 10:53 am

      I’d make them at home, then allow them to cool COMPLETELY before putting them in a to-go container (otherwise they’ll get soggy). Then you could reheat them in the oven once you get to your party. Probably something like 10 minutes in a 300 degree oven. I’m not sure if they spring rolls were rice based or not, but I did double-wrap them, that might be why they look so substantial. Good luck!

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