1-1/2 cups all-purpose or white whole wheat flour
1/4 teaspoon salt
1/3 cup butter-flavored solid vegetable shortening
4-6 tablespoons cold water
1/2 cup all-purpose or white whole wheat flour
1/2 cup oats
1/4 cup vegan buttery spread
1/4 cup powdered sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
3 Fuji, Gala or Granny Smith apples, peeled, cored and diced
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
Peanut Butter Drizzle (optional):
3 tablespoons creamy peanut butter
1 tablespoon refined coconut oil
Preheat oven to 375º F.
Begin with the crust by combining flour and salt in a large mixing bowl. Cut in buttery spread and mix until pea-sized pieces form. Add cold water, 1 tablespoon at a time, to mixture and stir just until dough comes together.
Pour dough out onto a clean, flat and floured work surface and roll into a circle approximately 1/8-inch thick. Cut 3.5-inch circles out of dough, combining dough scraps, then rolling and cutting out additional circles until remainder of dough has been used. You should end up with 12 circles of dough.
Place one circle of dough in each spot of a cupcake pan, flattening dough against bottom and sides. Place pan with dough in refrigerator until ready to use.
For the streusel, combine all ingredients in a small bowl and mix with a fork or pastry blender until pea-sized pieces are formed; set aside.
For the filling, combine cornstarch and lemon juice in a medium-size bowl. Add remaining filling ingredients, mixing to combine.
Remove cupcake pan from refrigerator and fill each spot with apple mixture, dividing evenly among the 12 spots. Sprinkle streusel topping evenly over top of each, then bake in preheated oven for 20-25 minutes, or until golden brown. Remove from oven and allow to cool.
For the peanut butter drizzle, combine both ingredients in a small bowl, and using a fork, drizzle over top of pies.