Nothing says fall more than freshly picked apples.
We picked an assortment from our neighbour's orchard and decided to make some super cute, hand-sized mini apple pies.
If you love pie crust, this recipe is for you as the ratio is more crust to filling.
We experimented with a lattice top but to save time, you can use a solid top. Just make sure to poke holes into it.
These make a great grab-and-go dessert and are perfect for a buffet.
You can serve them room temp or heated up.
Watch the 2DAs make the recipe here!
Makes 12 Mini Apple pies
Ingredients:
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make this flaky pie dough recipe
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4 medium-sized apples
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Zest and juice of 1/2 lemon
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1/4 cup granulated sugar
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1 heaping tsp cinnamon
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1 tsp Scorpios kiss spice blend from the Gorgeous Spice Co. **
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1 beaten egg
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2 tbsp coarse sugar
** use can use this or other spices you prefer (cardamom, allspice, nutmeg etc..)
Directions:
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Prepare flaky pie dough recipe. Chill dough for 2 hours before use.
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Remove dough from fridge 15 mins before rolling out
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Preheat oven to 375 degrees
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Dice apples, no need to peel
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In a large bowl add diced apples, lemon zest, and 1/2 juice of a lemon
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Add sugar and spices, mix until apples are coated
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Set apple mixture aside
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Roll out 1 ball of dough on a floured surface until 1/8-inch thick
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Cut dough into 3 1/2-inch thick circles, using a cup or a cutter. Push rounds into greased muffin tin
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Fill muffin cups with apple mixture
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Set in refrigerator while you prepare lattice topping
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Roll out the second ball of dough, and create a lattice pattern
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Another option is to cut the dough into 3 1/2-inch rounds, place on top and press into the dough base. Poke holes on the top for steam to release while cooking.
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Once latticed, use 3 1/2-inch cutter to cut into rounds
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Place latticed rounds on top and press into base
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Brush egg on top and sprinkle on coarse sugar
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Bake for approx. 30 - 35 minutes or until apples are bubbling and crust is golden brown
Enjoy! Happy Thanksgiving
xx 2DA's