Wednesday, November 9, 2011

What to do...












Tyler's parents came to visit us a couple of weekends ago and they came bearing gifts in the form of apples.  These weren't just any apples though, these were apples from the lush Appalachian mountains in Pennsylvania.  They just taste better coming from there.  I had a whole plan to use them in a delicious sounding recipe for apple cider doughnuts I found online that I couldn't wait for everyone to try.  Luckily I tried them first: they were terrible.  After the failed doughnut attempt I still had a ton of apples leftover. What to make? Another go at the doughnuts? Apple Turnover? Upside Down Apple Cake? All good ideas, but nothing I wanted to make.  Then it hit me. The classic Apple Pie.  But not just any apple pie...a hand held mini apple pie because you never know when the craving will hit - and I like it to be just chilling in my purse.  hahaha just joking

But I do like to have my friends try them out and this way it was much easier to take to them.
Mini Apple Pies

Pie Crust
2 1/2 c all-purpose flour
2 tbsp sugar
1 tsp salt
2 sticks unsalted butter, cold & cubed
1/2 c ice cold water

Apple Filling
4 apples, peeled, cored, and diced
1 tsp lemon juice
1/4 c sugar
1 tbsp all-purpose flour
1 tbsp light brown sugar
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Topping
1 egg, lightly beaten
Sugar
Pie Crust
1. Sift flour, sugar and salt into mixing bowl.
2. While mixer is on stir, add cubed butter one at a time until it resembles coarse meal.
3. Add ice cold water to mixture and combine.  If mixture needs more water add another tbsp. 
4. Gather dough together.  Cut in half, pat into a disk like form and wrap in plastic wrap.  Refrigerate for 1 hour or overnight to chill.  *I prefer overnight for better results.

Apple Filling
1. Preheat oven to 375 F.
2. Place chopped apples in bowl and add the rest of the ingredients.  Stir and set aside.
3. Roll dough out on a well-floured surface (about 1/8" thick).  Using a 3"biscuit cutter, cut circles out of the dough. 
4. Place half of the circle doughs on a baking sheet lined with parchment paper.
5. Spoon 1 tbsp. of the apple mixture into the center of the dough. Add more filling if desired.
6. Lay the leftover circle doughs on top.  Use a fork to crimp the outer circle of the pie to help the dough hold together.
7. Cut four small slits in the top of the dough to allow the apple mixture to breathe while baking.
8. Lightly baste the egg wash over the pies and sprinkle with sugar.
9. Bake for 20-25 minutes or until golden brown.  Allow pies to cool before serving.   

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