Apples for the teacher – not to mention the class – were never so sweet as these hand-size miniature pies. And you don’t need any special equipment to make them, either: a regular muffin tin works perfectly for these pint-sized pies.
|2 1/2 cups unbleached all purpose flour||1 lb Granny Smith apples|
|1 Tsp granulated sugar||1/4 cup granulated sugar|
|1/2 tsp kosher salt||2 Tbs butter|
|16 Tbs chilled unsalted butter, cut into 1/2-inch cubes||1/4 tsp cinnamon|
|3 Tbs ice cold water||1 Tbs cornstarch|
|1 Tbs cold white vinegar|
Make the crust: Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine. Add the butter and pulse on and off in 3-second bursts until the fat is partially incorporated, with pea-sized chunks throughout, and the texture of the flour resembles moist cornmeal.
With the food processor running, drizzle the water and vinegar through the feed tube just until a shaggy dough starts to form.
Turn the dough over into a clean mixing bowl and lay two sheets of plastic wrap on a clean work surface.
Divide the dough into two mounds on each sheet, pat into discs, wrap up, and chill in the refrigerator for at least 1 hour. (The dough can be refrigerated overnight.)
Make the filling: Peel and core the apples, and slice into approximately 1/2-inch cubes.
Toss the apples in a 2-quart heavy-bottomed saucepan with the sugar, butter, and cinnamon. Heat over medium heat until the butter is melted, then add 2 tablespoons water. Cover and cook for 10-12 minutes until the apples are starting to soften.
Whisk the cornstarch with 2 tablespoons water and add to the softened apples. Cover and cook for 2-3 minutes more until the liquid thickens and jells slightly.
If the apples aren’t as mushy as you’d like them to be, use a potato masher to gently press them to your desired consistency.
Let the filling cool for 15 minutes.
Bake the pies: Preheat the oven to 425. Spritz 8 wells of a standard 12-cup muffin tin with nonstick baking spray, or grease the wells with unsalted butter.
Roll one dough disc out into a rough 10- by 12-inch rectangle about 1/4 inch thick. Cut 8 rounds out of the dough with a 4 1/2-inch round cookie cutter. (Don’t have a cookie cutter that wide? Use a clean deli container!)
Gently press the dough rounds into the greased muffin wells, patching any holes with dough scraps. Make sure the dough comes up over the edges of each muffin well, as it will shrink and sink into the well as it bakes.
Line each dough-filled well with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes.
Remove the muffin tin from the oven and gently lift the foil packets with the weights or beans off each crust. (If using beans, remember they’ll no longer be edible after using them to weigh down your pie crust, but once cool, they can be stored in the pantry and used indefinitely as pie weights.)
Roll the remaining dough disc into a rough 10- by 12-inch rectangle about 1/4 inch thick. Cut 8 rounds out of the dough with a 3 1/2-inch round cookie cutter.
Fill each baked crust with 1 1/2 to 2 tablespoons apple pie filling, then top with the smaller dough rounds, pressing gently to adhere to the bottom crust. Cut small slits in the tops of each to vent escaping steam.
Return to the oven and bake for 15-20 minutes until the top crust is golden brown. Remove from the oven and let the pies cool in the muffin tin for 5 minutes, then slide a knife around the edges of each pie to loosen and gently pry out of the wells.
Transfer the pies to a wire rack and cool completely before serving.
Cooled pies can be refrigerated in an airtight container for up to 3 days.
For another great muffin tin recipe check out Christine Candelaria's muffin recipe:
WATCH: How To make Ridiculously Easy and Delicious Upside-down Cupcakes
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf