That's not me. That's my sister being a good sport and letting me take a picture of her going crazy on a pie. Nom. I was pretty pleased with the result. They weren't perfect, but they sure were tasty. In fact, I would almost argue that being imperfect made them a little better. They felt more homemade. Or I'm rationalizing to myself again. Whatevs.
I used Deb at Smitten Kitchen's dough recipe and made up the filling myself. A beautiful match really. If you have a pate brisee that works for you, feel free to use it. I think apple pie is in my top 5 fruit desserts, and I prefer it to other fruit pies. I'll always pick apple pie over cherry pie for instance.
Mini Apple Pies (makes 14-24, depending on cutter size)
Dough courtesy of Smitten Kitchen, filling by yours truly
2 1/2 c all-purpose flour
1/2 tsp salt
16 tbs (2 sticks) unsalted butter, cut into cubes
1/2 c sour cream
4 tsp fresh lemon juice
1/2 c ice water
2 honeycrisp apples, peeled and finely diced
1 tbs cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
2-3 tbs unsalted butter
1/2 c brown sugar
Splash of dark rum (optional)
1 tsp vanilla extract
One egg, lightly beaten and mixed with 1 tbs of water
- To make dough, measure flour into a large bowl. Place butter into a separate bowl and place both bowls in freezer for an hour. Remove from freezer and make a well in the center of the flour. Add butter to well and cut it into the flour using a pastry blender until mixture resembles a coarse meal. Make another well in the center of the mix.
- Whisk sour cream, ice water, and lemon juice in a small bowl. Add half the mixture to the well and gently mix in with your fingertips. When large lumps begin to form, transfer lumps to a bowl. Repeat with the remaining liquid and dry mixture. Pat lumps into a ball and wrap with plastic wrap. Refrigerate for 1 hour.
- To make filling, toss apples and lemon juice together in a large bowl. Add cinnamon, nutmeg, and cardamom and toss to coat. In a medium pan over medium heat, melt butter. Add apples and coat them with the melted butter. Add brown sugar and rum, then cook until apples are tender. Transfer apples and juices back to the bowl and stir in vanilla extract. Allow mixture to come to room temperature.
- Divide refrigerated dough in half. On a lightly floured surface, roll dough to 1/8" thickness. Using a 4 or 4 1/2 inch biscuit cutter (or a drinking glass of the same size), cut dough into rounds and place on parchment-lined baking sheets. Repeat with the other half the dough, re-rolling and cutting the scraps. Chill dough rounds in the refrigerator for 30 minutes.
- Remove dough rounds when chilled and let stand until just pliable, 2-3 minutes. Spoon a tablespoon of filling onto each round. Quickly brush cold water on the edge of each round and fold in half to seal, creating a semi-circle. Seal the pie and create a decorative edge by pressing the edges with the tines of a fork. Return to the refrigerator to chill for another 30 minutes.
- Heat oven to 375º. Cut a slit in the top of each pie to vent. Brush each pie with the egg wash. Place in the oven and bake until golden brown on top 20-30 minutes. Let cool slightly and serve warm.