Now, the moment you've all been waiting for-the ridiculously easy, boyfriend-approved (which, trust me-for apple pie-that's big) mini apple pies!
I made these for Michael for Thanksgiving. I was making pumpkin pies, which he does not like, and I didn't want him to not have a dessert, too! The problem with making an entire apple pie is, if it's just for him, he has a hard time finishing it before it "goes bad". So, I had the brilliant idea that mini apple pies might be just the ticket!
I went to good old Google again, and found this little beauty of a recipe. All you need is a muffin tin and a few ingredients you probably have already! When I made them the whole apartment smelled so amazing. I don't even like apple pie...but I kind of wanted some.
Michael loved this SO much you have no idea! And they're extremely convenient-they're not messy like a piece of pie, and you can literally just carry one around in your hand. I even packed some in his lunches for work.
The other awesome thing about this recipe? You can change out the fillings and make different kinds of mini pies. We're going to try cherry next :).
Now, enough talking, more mini pies!
(Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, Week Seven, Week Nine , and Week 10 Parts 1 and 2,Week 11 Parts 1 and 2, Week 12 Part 1 and 2, Week 14 Parts 1 and 2, and Week 15 Part 1)
Mini Apple Pies
Adapted from Food.com-Sarah in New York
Note:This recipe makes much more filling than you will need. You can try to trim down the recipe, or you can use the leftover filling to make something else! :)Ingredients:
CRUST (just like in the Perfect All-Butter Pie Crust, keeping ingredients cold is key)
- 2 cups AP flour
- 2/3 cup cold butter, cut into small pieces
- 1 tsp. salt
- 1 tsp. granulated sugar
- 2-4 tbsp. ice cold water
- 5 medium apples, peeled and chopped into small pieces (I used Golden Delicious)
- 3/4 cup granulated sugar
- 2 tsp. cinnamon
- 6 tbsp. flour
- 2 tbsp. chilled butter (cut into 12 small, equal pieces)
- Preheat oven to 425 degrees. Set out an ungreased muffin pan.
- In a food processor, blend dry crust ingredients together a few seconds, until combined.
- Add 2/3 cup, chopped up, cold butter. Pulse until butter pieces are pea sized.
- Add water gradually, until the dough just sticks together.
- Take out and combine dough by hand.
- Roll onto a lightly floured surface, until about 1/4 in. thick (I have no clue how I'm supposed to judge that...I guessed.)
- Cut 12, 4 inch. circles with a cup/bowl/etc. (will need to roll out the dough at least twice--try to minimize number of rolling out). Use any leftover dough for tops (I didn't have much...perhaps it was too thick?)
- Press each dough circle into muffin cups, to form a small bowl in each one.
- Mix filling ingredients together in a bowl.
- Spoon filling into each muffin cup/dough bowl.
- Place one of each of the 12 pieces of butter on top of each mini pie.
- Decorate top as you like, or just leave plain.
- Bake 16-18 minutes (I advise placing a pan on the oven rack under the muffin tin, to keep your oven clean)-until the crust is light, golden brown and the apples are bubbling.
- Once the mini pies are cool they will pop right out of the muffin cups
This is probably the prettiest food photography picture I've taken. I'm usually too lazy to really pose things. But I must say...I like it! These are the little pie dough bowls, waiting to be filled (and the apples I used for the filling in the background).
The mini pies before going into the oven. See the little pieces of butter on the top? They're going to create some magic :).
Ta-da! Bubbly, apple pie goodness-in the palm of your hand!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville