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Mini Apple Pies

08 Jun
Mini Apple Pies

Now who dosent like a warm apple pie with vanilla ice-cream melting over it and drizzled with a rich caramel sauce. The very sound of it makes my mouth water. This is one desert which can be made at time of the year as the apples are present throughout. Difficult as it may sound, this is a very easy desert where only the crust needs attention. Once you make it, it’s a piece of cake..oops pie!!

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Ingredients for the pie crust:

All purpose flour                                                                  –              1 ½ cups

Butter                                                                                      –              ¾ cup

Sugar (powdered)                                                              –              2 tbsps

Salt                                                                                            –              a pinch

Cold water                                                                             –              3-4 tbsps

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Grease the muffin trays and keep ready. Sift the flour with salt and powdered sugar. Cut the butter into it with a pastry cutter or use two forks. Work with the flour till they resemble a coarse sand mixture. Mix in the cold water till the mixture starts getting together and forming a ball. Flatten the ball, cover with cling film and leave it to rest in the refrigerator for 20-30 mins.

Ingredients for the pie filling:

Apples                                                                                     –              3-4 nos

Lemon juice                                                                           –              ½ no

Brown sugar                                                                          –              ½ cup

Ground cinnamon                                                               –              1 tsp

All purpose flour                                                                  –              1 tbsp

Butter                                                                                      –              1 tbsp

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Cut the apples in quarters, peel and core them. Chop the apples into very small pieces for the filling. Transfer the apples into a small mixing bowl and squeeze the juice of half a lemon, to prevent the apples from discoloring. Now, add the cinnamon, brown sugar and mix it well with the apples. Keep in the refrigerator.

Remove the pie crust dough from the refrigerator and roll out into a circle. Working with the pie crust between two layers of cling film or butter paper, makes it easier to roll the crust. Cut the rolled pie dough into 3-4” dia circle with a cookie cutter and line the already greased muffin tin. Blind bake the pies for 10-15 mins, till a slight golden colour forms on the crust. Now remove the pie filling from the fridge and spoon the mixture into the crust. Also, cut the butter into tiny pieces and add to the top of the filling over each pie.

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The lattice decoration on top is formed with the dough rolled thin and cut in strips. The cut thin strips of dough are then arranged over the pie to form a criss-cross pattern.

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Bake the filled pies in a 180 deg oven for 20-25 mins. If u feel the crust if getting darker, cover them with a foil and bake.

Serve the apple-pies with vanilla ice cream and caramel sauce.

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Posted by on June 8, 2014 in Desserts

 

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