Mini Spiced Apple Pies by Mom De Cuisine
Tis the season…tis the season of holiday concerts, parties, gifts, cheer. Tis’ NOT the season for sickness. But none-the-less, our house has been in an epic battle between health and sickness…..for weeks. But now as the kids final days in school before a looong winter break approach, we are slowly returning to health and I am determined to savage at least a few things on my Holiday to-do list. Christmas cards will go out (late!), parties will be attended (with cough drops on hand) and teacher gifts will be given (better late than never).
Both of my daughter’s kindergarten teachers are into iTunes, so I thought and Apple gift card would be easy and useful. But my inner foodie can’t just slap a gift card in a card and call it a day. Of course, I have to make something to go with it. (Get it, apple gift card, apple pie, teachers like apples….)
Mini Spiced Apple Pies Recipe
Prep time 45 minutes
Cook time 25 minutes
Total time 1 hours, 10 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Christmas, Thanksgiving
Website Smitten Kitchen
- 1 medium Egg (beaten and mixed with water for egg wash)
- Powdered Sugar (for dusting pies)
- 2 1/2 cups All-Purpose Flour
- 1 tablespoon Granulated Sugar
- 1 cup Unsalted Butter (cut into large pieces, plus more for greasing pie tin and dotting tops of pies)
- 1 teaspoon Kosher Salt
- 1 cup Ice Water
- 2 large Apples
- 1/2-2/3 cup Dark Brown Sugar (depending on sweetness of apples)
- 1/2-1 tablespoon Lemon Juice (depending on tartness of apples)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon All Spice
- 1/2 teaspoon Ground Ginger
- 1 tablespoon Corn Starch
Pulse flour, sugar and salt in a food processor until combined, 1-2 seconds
Add butter pieces and pulse 2-3 seconds. The mixture will not look combined but that’s ok, do not over mix!
Add water (omit ice cubes!) to the crust mixture 1/4 cup at a time, plusing until a ball just begins to form. You will probably only need 1/2 cup of water or so. Again, do not over mix!
Remove crust from the processor, wrap in plastic wrap and refrigerate for at least an hour.
While Crust chills, prepare filling. Peel, core and slice the apples into bite-sized pieces.
In a large bowl, combine apples, brown sugar, lemon juice, vanilla, spices and corn starch. Taste mixture and adjust sugar/lemon juice as needed.
Preheat oven to 400 degrees. Grease a muffin tin well.
Remove pie crust from the refrigerator and roll out on a floured surface. Cut out circles from the crust (you may have to experiment to find something the right size to fill a muffin tin-for me it was my small food processor). Also cut out strips for the latticed tops.
Fit circles into the muffin tin, pressing along the sides and bottom. Fill each cup with the apple filling. Lattice the tops with the remaining pie crust, sealing around the edges of the pie.
Place pies in the freezer for 10-20 minutes to allow the crusts to chill again (IMPORTANT FOR FLAKY CRUST!)
Remove pies from freezer and dot the tops with butter. Bake for 7-10 minutes until the butter melts. Remove from the oven and brush the tops of the pies with the egg wash (makes them shiny!) and return to the oven to bake for another 10-15 minutes
Remove from the oven and allow to cool. Remove from muffin tin (may need to go around the edges with a knife to loosen) and dust with powdered sugar if desired.
I’m sure there are many tutorials online of how to create a perfect lattice crust. I know my desserts never look that pretty, so I just winged it 🙂