Wednesday, April 10, 2013

Rustic Mini Apple Pies

It's probably not the correct season for apple pie, but guess what?

I don't care! The heart wants what the heart wants. And this kid wanted apple pie.

Actually, I've had 4 apples in my fruit bowl, lonely as hell, for a couple of weeks now. I wanted to do something with them, and apple pie was the first thing that came to mind. It then became a stubborn road block in my mind, as apple pie was the only thing I could think of. I decided (much like Mike) to just do it.

I had one sheet of puff pastry left in the freezer, so I decided to use that as the crust and to make mini pies. What's better than your own personal little pie? Not a lot my friend, not a lot. These might be the new dessert that I make for Christmas or Thanksgiving. They're just so cute!

Don't worry Hubby, I'll still make your pecan pie too :)

Ingredients (Makes 4):

1 sheet puff pastry, slightly thawed
3/4 cup sugar
1/4 cup flour
1 tsp cinnamon
dash of salt
4 apples, skinned and chopped

Crumb topping-

3 tbsp butter, very cold
1/4 cup flour
1/4 cup brown sugar
dash of cinnamon


1. Preheat oven to 325º. Spray 4 cups in a jumbo muffin pan with cooking spray. Cut puff pastry sheet into 4 parts. Place cuts of puff pastry into muffin pan, shaping into mini-pies. Poke puff pastry with a fork in several places to help the dough rise evenly. Set pan aside.
2. In a large bowl, combine sugar through salt. Stir in apples. Divide apple topping among 4 mini-pies.
3. In a smaller bowl, combine butter through cinnamon. Cut into mixture, until mixture resembles a coarse crumb. Divide crumb mixture among the 4 pies.
4. Bake in pre-heated oven 25-35 minutes, or until sides of crust are browned and apples are bubbly. Let cool in pan for 1 hour. Remove pies to a cooling rack, cool completely before storage. Serve with whip cream, or ice cream.

*Recipe adapted from: Simple Daily Recipes

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