Mini Apple Pie

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Last week my good friend and I spent a day at the apple orchard! I had never been to one so it was an extra special day for me. We had apple cider doughnuts, picked apples, the whole nine yards. But there will be more on that in a later blog post. For now, I'm sharing the yummy treat I made with the apples I picked!

These mini apple pies are perfectly crumbly, light but full of flavor, and the perfect size for desert! I hope you love them!

For pie crust: 

1 1/2 cup flour

1 tsp sugar

1/2 tsp salt

1/2 cup cold butter (cold enough to grate)

2 tbsp water

1/2 tsp vanilla extract

Preheat oven to 425 degrees. Pulse together flour, sugar, and salt with a high powered blender (works best with food processor, but I don't have one and the blender worked!). Grate the butter onto the mixture. Pulse again until the mixture resembles sand. I had to pulse a few times then fluff with a fork or the mixture got stuck. But again, the blender worked well! Sprinkle the water and vanilla extract around and mix in with your hands. Form a ball with the dough and set on a large sheet of tine foil or plastic wrap. Flatten the dough pretty thin, around 1/4 inch thick. Set aside for later.

For the filling:

3 chopped apples

2 tbsp lemon juice

2 cups water

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup cornstarch

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

Chop 3 apples and toss with lemon juice in a bowl. I actually chopped the very top off of a lemon and squeezed all the juice out, around 2 tbsp should do the trick! Pour 2 cups of water in a large skillet and heat on medium heat. Combine sugars, cornstarch, cinnamon, salt, and nutmeg in a bowl with a fork. Add to the heated water and bring to a boil, stirring constantly. If you smell/see it begin to burn, turn heat down and continue to stir. 

When the mixture thickens, add the apples. Cover for around five minutes (apples should get slightly tender). Remove from heat to work on the dough again. 

Cut the dough into circles approximately the size of the openings of your muffin pan. I had a cup that was a good size, so that's what I used. Spray the muffin pan with olive oil or any cooking spray. Press the cut out dough circles into the muffin pan. Make sure to press against the sides and bottom. If cracks form, smooth them out. There should be enough dough for four mini pies. 

Fill each with the apple mixture and cover with the left-over dough in any design you'd like. Bake in the preheated oven for fifteen minutes. Let cool for around thirty minutes and remove from pan. Serve with vanilla bean ice cream for maximum enjoyment 😉

Thank you for reading! I hope you love these as much as my fam does!!

  

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