Mini Apple Pie
recipe
and photograph by www.finedinings.com
(makes six 4-inch
mini pies)
Pie Crust
1 cup all purpose flour
1/4 teaspoon salt
pinch sugar
1 tablespoon Crisco, frozen
1/4 cup butter, frozen, coarsely grated
2 - 3 tablespoons ice water
In processor combine dry ingredients, add Crisco and butter pulse until coarse meal
forms; slowly add water, do not overwork the dough. Form into a disk, cover and refrigerate 30 minutes.
Roll out the dough. Invert a 4-inch mini pie tin over the rolled out dough and cut six
pie crust circles.
Apple Pie Filling
2 Granny Smith apples, peeled, cored, sliced
sugar, to taste
ground Cinnamon, to taste
1 tablespoon butter, softened
In
a medium bowl combine apples, sugar, cinnamon and butter.
Spoon
apple pie filling into 6 buttered mini pie tins.
Put pie crusts on top of apple filling; crimp edges of pie dough,
cut slits in the dough, sprinkle with sugar.
Bake at 375° for 20 minutes or until crust is lightly brown.
They can be made 1 day ahead.
Vanilla
ice cream
Nutmeg, freshly grated
Serve mini apple pies with mini melon ball vanilla
ice cream scoops dusted with freshly grated nutmeg.
This is a delicious easy gourmet dessert to make ahead of time.
Wine recommendation: light dessert wine
See more of my
Gourmet Dessert Recipes
with photographs
| 