recipe: mini apple pies
When we decided to have a very American 4th of July and needed a dessert that we could take with us to a ballgame, M decided that nothing says America like apple pie. Obviously, transporting and eating an entire apple pie on the go isn’t easy, so we looked for alternatives. I figured I’d find some apple pie like cupcake or strudel-like cupcake, but what I settled on was the seemingly-ambitious project of mini apple pies. They were actually deceptively simple.
3 cups flour
1 cup butter, chilled
1 tsp. salt
4-6 tbsp. water
Put parchment paper down on a clean, flat surface and dust with flour. Roll out dough until about 1/4 inch thick*. Cut dough into 4-inch circles**. You’ll probably have to roll out twice to get all of the circles cut. Once cut, press each circle into an ungreased muffin tin. They’ll form little bowls. Press the sides into some semblance of a crust.
Mix all of the filling ingredients by hand and let sit for 5 minutes. Spoon filling into each crust and top with a thin slice of butter. If you wish, use leftover crust to decorate the tops of each pie***.
Bake for 16-18 minutes or until the crust is golden and the apples are bubbly.
This will make about 18 pies, depending on how thin you roll the dough for the crust.
* Play it by ear. I made my circles too thick because I was worried about them tearing when I put them in the muffin tins. In the end, I would have gone thinner so more filling could have fit in each pie. When I made them, the crust was a bit overpowering.
** The recipe I found called for a bowl or a cup that would cut out 4-inch circles. None of mine were big enough. What actually worked for me was the red plastic lid from a microwaveable Campbell’s Soup container. It worked perfectly. (Yes, I washed it.)
*** I decorated a few of mine but general consensus was that was too much crust. Leave the apples exposed!
Recipe taken and slightly modified from The Stir.