Mini Apple Pies

Adapted from Apple Pies in Jars and Roasted Strawberry Galette

Yield - 30 mini apple pies

Crust

5 cups flour + extra for dusting

4 tablespoons sugar

2 teaspoons salt

2 cups (4 sticks) unsalted butter, cut into cubes

10 tablespoons + 4 teaspoons ice cold water

2 teaspoons apple cider vinegar

Filling

5 large granny smith apples

4 McIntosh apples

2 tablespoons lemon juice

1/2 cup sugar

1/2 cup brown sugar

1/4 cup flour

1 tablespoon cinnamon

1 teaspoon nutmeg

2 eggs

4 tablespoons unsalted butter

Whipped Cream

1 1/4 cup heavy whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon, optional

  1. Crust - To the bowl of a large food processor add the flour, salt, and sugar.  Pulse until combined.  Add the cold, cubed butter and pulse until the mixture is in the shape of small peas.
  2. Mix the vinegar and water, pour into the flour slowly and pulse until the dough starts to pull from the bowl.  The dough will be shaggy but it comes together with the kneading.
  3. Remove the dough to a floured surface and knead together.  Divide the dough into four disks.  Wrap them in plastic and refrigerate for at least an hour.  
  4. Filling - Peel, core, and slice the apples into half moons.  Toss the apples in a large bowl with the lemon juice, sugars, flour, cinnamon, and nutmeg.  Gently mix until all the apples are well coated.
  5. Assembly - Preheat the oven to 425 ˚F.
  6. On a well floured surface, roll the dough into 5” circles about 1/16” thick.  From each quarter of dough I was able to get 5 circles.  I combined the extra dough from two quarters for a third dough and to get 5 more circles.  Discard the dough after the second rolling.
  7. Beat the two eggs with a fork in a small bowl.  Cut the butter into tiny cubes.
  8. On a parchment lined paper place 6 pieces of dough.  Stack apple slices about an inch high in the center.  Pinch the dough up around the apples.  Pinch and push tight to keep the dough from unraveling.
  9. Place a cube of butter on the top.  Brush the beaten egg around the outside.
  10. Bake the mini pies for 22-25 minutes until golden brown and bubbly.
  11. Let cool on a wire rack before packaging or serve warm.
  12. Whipped cream - Add the heavy whipping cream to the bowl of a stand mixer with a whisk attachment.  Beat until it reaches soft peak.  Add the sugar, vanilla, and cinnamon.
  13. Beat on high for about 30 seconds until you reach thick peaks.
  14. Serve with the mini pies.

Recipe from Tracy | Pale Yellow

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