Friday, November 2, 2012
Simplest Mini Apple Pies
Only in the past year or so did I try to tackle baking homemade pies (with the exception of an extremely sweet, dense and sticky pecan pie my dad and I made one afternoon before I reached the age of ten). I'm still a little apprehensive on attempting the crust myself, but have found (and done some research) that using pre-made pie crust dough is a perfectly acceptable shortcut. By year's end I hope to try the whole thing, crust an all--stay tooned!
The most disappointing parts of this pie, and this pie--both of which I made in the spring, were the fact that as a whole they were gorgeous, but once we attempted to cut them they became big messes--which tasted delicious but there was still a part of me that was disappointed that they didn't perfectly slice into little wedges.
I used this recipe from Knit and Bake to make individual apple pies in a cupcake/muffin tin. Single servings that require no cutting are the perfect solution to the messy wedges problem. Plus, pretty much everything looks better in mini-version. These would be perfect for a holiday dessert display or to bring to a dinner party. (or you know for yourself if portion control is needed if you're like me and have a tendency of 'just taking a few bites' from a large pie only to find an empty metal saucer staring at you, knowing you took it just a little too far).
**Don't forget to top with a scoop of ice cream or dollop of whipped cream!
1. Peel and chop 2-3 apples. In a separate bowl, combine 1 tbsp flour, 1/4 c sugar, 1/4 c brown sugar, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp nutmeg & pinch of salt. Then add the sugar & spices to the apples until the apples are evenly coated.
2. Open up your dough and using anything round and just slightly larger than your cupcake tin spaces, cut out 6 rounds of dough. (I used a measuring cup and got 4 rounds before I had to re-roll the dough to get the other two, plus additional for the topping). Spray your cupcake tin with non-stick spray and press a round into each space, making sure to cover the bottom and sides smoothly. Add your apple mixture to each. Using the extra dough, cut out thin strips to use to create the classic lattice across the top of the pie.
3. Put the cupcake tin on a baking sheet and bake at 375 for about 30 minutes until golden brown on top. Allow to cool at least 10 minutes in the pan before trying to remove them.