Mini Apple Pie Recipe Baked in a 4-inch Pie
Tin served with a small scoop of Vanilla ice cream on top
Prep Time: 30 min Total Time: 30 min Servings: 6
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon Crisco shortening, frozen
1/4 cup butter, frozen, coarsely grated
2 - 3 tablespoons ice water
2 Granny Smith apples, peeled, cored, sliced
sugar, to taste
ground Cinnamon, to taste
1 tablespoon butter, softened
1 cup Vanilla ice cream
freshly grated nutmeg
In a processor combine flour, salt and sugar, add shortening and butter, pulse until coarse meal forms; slowly add ice water, do not overwork the dough. Form into a disk, cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees F. Butter six 4-inch pie tins.
Roll out the dough. Invert a 4-inch mini tin over the dough and cut six circles. Set aside.
In a medium bowl combine apples, sugar, cinnamon and butter. Spoon into prepared tins. Put dough on top; crimp edges, cut slits in the top, sprinkle with sugar. Bake for 20 minutes or until lightly brown.
Serve with a melon baller scoop of ice cream and dust with nutmeg.
|Wine recommendation: Light Dessert Wine|