Muffin Tin Apple Pies

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Muffin Tin Apple Pies

Nadia Cavka and Bridget Bellerieve

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Muffin Tin Apple Pies!

Makes 6-10


Ingredients:

Filling

  • 2 pounds of Granny Smith apples
  • Juice of a small lemon
  • ⅓ cup powdered sugar
  • ⅓ cup brown sugar
  • ¼ – ½ tsp spice of choice (cardamom, pumpkin spice, cinnamon, etc.)
  • 1 tbsp all purpose flour

Pastry

  • 2 cups + 1 tbsp of plain flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • ½ cup + 2 tbsp of cubed, cold unsalted butter
  • 2 egg yolks (save the whites for a egg wash at the end, if wanted)
  • 2 tsp ice water

Instructions:

Filling:

  • Peel apples and cut into small squares

  • In saucepan pan, mix lemon, sugars, and spices
  • Bring to a simmer for 15 minutes until apples are tender (add splash of water if needed)
  • Leave to cool completely, and sift flour into filling

Pastry:

  • For pastry, mix in a large bowl flour, powdered sugar, butter, and salt. Mix until it looks like fine bread crumbs

  • Then add egg yolk and ice water and mix until it can be shaped easily 
  • Shape pastry into a disc, wrap in plastic wrap, and refrigerate for an hour
  • Butter muffin tins or line with parchment paper so the pastry does not stick to the pan
  • Roll pastry out on floured surface and cut out 10-12 cm circles and place in each muffin tin (before putting in filling poke holes with fork at the bottom of the pastry so bubbles do not form) Fold some of the dough over the sides for a pie-like appearance. 

  • Then evenly fill the pies with cooled apple filling 

 

  • With the rest of the leftover dough, roll it into thin strips to cross over the top of the pie
  • Place pies in freezer for 15 min while preheating oven to 400 F
  • Optional- brush the egg whites over the top of pie (this will not make the pie taste different, it’s just for looks- we did not use egg wash)
  • Cook for 30 min until tops are golden brown (Be careful, the oven is very hot!)
  • Let cool, or add some ice cream to put on top of this warm yummy pie! Enjoy! 

 

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