Thursday, September 27, 2012

Mini Apple Pies

Made these last year and received some good reviews. So I brought it back for this year. Last year I was trying to find a good apple pie recipe and there are just so many out there! I looked and looked but just decided to pick this one.

This pie recipe is so easy! The crust is all made in my stand mixer, chilled for an hour. During that time I prep the apples. Chop em, cover them in cinnamon, sugar, and butter. When the dough is all set, roll it out, put it in the pie plate and then put in the apples.

For the mini apple pies, I used the left over topping from the Apple Strudel Muffins and some of the remaining dough. Last year I used Paula Dean's Crunch Topping to top some of the pies. (Also check out the apple crisp!)

Apple pie is a choice your own adventure, you can make so many different combos of toppings, crusts, sizes, and glazes.
Roll out dough (thinner than you would for regular pie), cut out circles for the muffin tins

Lines muffin tins, insert the dough
Add filling!!

Top with crumble, dough, or whatever you want!
Update 3/29 - Yum! I halved the recipe and oh man, in less than an hour we had hot fresh apple pies!

these little glass dishes were GREAT for this!



so flaky and yummy!!!!
updated 10/13/2015:


Apple Pie
makes 1 pie

Crust
2 1/2 cups flour
1 tsp salt
2 tbsp sugar
1 cup butter
1/4 - 1/2 cup ice water

Filling
8 medium apples (6 cups diced?)
1/2 cup sugar
1 tbsp lemon juice (I don't normally include it)
1 tsp cinnamon
1/4 tsp salt
2 tbsp butter, melted
1 tbsp + 1 tsp cornstarch

In mixer combine flour, salt, sugar. Add butter and combine until it looks like coarse sand. Then slowly add the water. You are waiting for the dough to just come together in a ball. Wrap it in plastic wrap and refrigerate.

Meanwhile, slice the apples. Diced for smaller pies and larger slices for regular size pies. Combine with the rest of the filling ingredients and stir to combine.

Take the dough out of the fridge and flour the surface.

Now you have some options...

Hand Pies
Roll the dough very thin and use a bowl or really large cookie cutter into a circle. Fill one side with a couple tablespoons of the filling and fold in half. Pinch the edges together. Tip: cut the apples on the smaller side.

Mini Pies
(cupcake tins or glass pyrex dishes which are great because then you can serve them that way or pop covers on them for later!)
Roll the dough thinner than if you are making one big pie. Cut out a circle that is about 4 inches. This is big enough to go in the bottom of the muffin tin. I used cupcake papers to line the tins. Put the dough into the tin, add the filling, top with another thin piece of dough/crumble topping/strudel topping. Note: You can also place strips of parchment paper in the bottom of the cupcake tin and place the bottom layer of dough over that. When the pie is done baking you can use the strips as handles for taking them out of the tins.

9 Inch Pies
Roll the dough on a well floured surface. You can use the rolling pin to help you get the dough over the bottom. Place into the bottom of the pan, add filling, cover with more rolled dough, crumble topping, or strudel topping, etc. If you top with another piece of rolled dough be sure you put a slit into it so the steam can vent and the pie won't bubble over.

After the pies are assembled I do an milk wash (pour some milk in a bowl and use a pastry brush to "paint" the pie crust) and sprinkle with some sugar.

Bake at 375 for about 30 minutes. The crust will be golden. Let the pie cool for a bit because the large ones won't slice well and the smaller ones will make you think you just ate lava.

1 comment:

  1. The next time we are in Maryland, please please please make these for me with a gluten free crust? The photos are great

    ReplyDelete