It was a historic pi day yesterday! Why, you ask? So pi is 3.1415926 (etc.) and because it was 3/14/15 not just 3/14/_whatever year_ we got more matching digits than normal!
Anyways, it seemed like a good excuse to do some themed baking. Enter, mini apple pies! I adapted this recipe, details below.
- 4 red apples
- 3/4 cup sugar
- 2 tsp cinnamon
- 6 tbsp flour
- 2 tbsp butter (chilled)
- 2 cups flour
- 2/3 cup butter (chilled)
- 1 tsp salt
- 4 tbsp water
- Peel and chop the apples into small little cubes.
- Mix the apples with the sugar and cinnamon and set aside.
- Pre-heat the over to 425. Grease a muffin pan with butter and flour the individual muffin-wells (put a little bit of flour in each well, then tap it around so it spreads evenly and sticks to the butter. Discard excess flour).
- Cut the chilled butter into cubes, blend with flour and salt in a food processor until it looks like little peas. If you use salted butter, skip adding the additional salt! This step took a lot longer than I was anticipating, but I think that’s because a lot of the butter got stuck to the bottom of my food processor (maybe I just don’t have a great food processor though!) so be careful – you might have to stop and stir things up. Or perhaps not cubing the butter would have been better? I’ll have to make them again and experiment…
- Transfer the contents of the food processor into a mixing bowl and add the water, mixing by hand until well combined.
- Divide in half, and then roll each half out on a lightly floured surface until about 1/4 inch thick. I’ll be honest, I did not measure the thickness, I just tried to get it thin enough to not have the mini-pies be too crust heavy, but thick enough so that the crust would rip when I molded them into the muffin tin. You may have to add more water to the dough if the second half dries out while you’re rolling the first.
- Cut dough into circles – I used a round 2-cup ziplock tupperware as my “cookie cutter” because this turned out to be the right size for my muffin tins (they recommend cutting circles with a 4″ in diameter). This recipe made just enough pie crust to cut those 12 circles and have extra to decorate…
- At this point, return to your filling and add the flour and mix it all up.
- Place dough circles into muffin wells and mold to fit. Fill to desired height with filling. I filled until the filling reached the top of the crust on the sides because I wanted my shapes to lie flat on top, but you could overfill too if you want to maximize the apple part!
- Use excess pie crust to decorate the tops of the pies as you wish! This time I made pi-day related shapes, but you could leave them open, create a lattice, just do a bunch of hearts, spell out happy birthday, etc. If you want to make whole pie tops you might want to make at least 50% more pie crust though, so you have enough.
- Cut the 2 tbsp chilled butter into 12 pieces and top each mini-pie with a piece (could easily skip this step if you’re aiming to be slightly healthier).
- Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
- Remove gently and let cool on a cooling rack.
Notes: Next time I’d like to roll the pie crust a slight bit thinner so there’s a better filling to crust ratio. I might try with a different pie crust recipe to see if that helps… I’ll keep ya posted if I do.