Friday, November 28, 2014

Mini Apple Pies

I made these for Thanksgiving and they were a huge hit. It made 12 mini pies, but I adjusted the recipe for more filling. The original recipe didn't have enough filling for the pies. I also used coconut sugar instead of regular sugar. You could always try these with your favorite gluten-free crust as well. 

Ingredients:
Pie Crust Dough, can use store bought or your favorite homemade crust recipe. 
Just need enough dough for the equivalent of 2 - 9" crusts.

4 large tart apples (like a Granny Smith, Gala, or Pink Lady) 
peeled, cored, and cut into tiny squares
6 T Coconut sugar
This pic is before baking
2 t brandy or amoretto or sherry
1/2 t vanilla extract
1/2 t lemon zest
1 t ground cinnamon
1/4 t allspice
1/8 t ground cloves
1/4 t ground nutmeg
1/8 t salt
2 tablespoons unsalted butter

Directions:
Preheat oven to 350*F.

In a bowl mix together tiny squares of apples, sugar, brandy, vanilla extract, lemon zest, cinnamon, allspice, cloves, nutmeg, and salt. Set aside.

Roll out chilled pie crust dough on a floured surface until you have a circle about 1/8"-1/4" thick. Using a 2.5” circle cutter, cut out 12 circles. Take your cupcake pan and push circles of dough down into tins using end of dowel (or your fingers). Do NOT line the pan with liners. You do not need to grease pan either. Make sure to really press dough down into the bottom of tins! This will make a flat bottom and allow the pies to sit on a counter or platter by themselves. With remaining dough you are going to cut strips that you can lay across the pies, making an X on top. 

Spoon about 2 Tablespoons of filling into cups (or until filling reaches top of dough) and top with tiny dollop of unsalted butter. Then lay 2 strips of dough on top of pie filling, making an X. 

Place cupcake tin on a baking sheet and place in oven. Bake 350*F for approximately 12-15 min. Check after about 10 minutes. You're looking for a crispy golden brown crust and bubbling filling. 

Remove from oven and allow to cool about 10-15 minutes. 

** Can store in an air tight container in fridge for up to one week. When wanting to serve just allow to come to room temp. 
** Can freeze in an air tight container for up to a month.
** Can store in an air tight container room temperature for 2 days
**Original recipe from sweetlavenderbakeshoppe.com

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