Mini Apple Pie

I just discovered that I love apple pie. Even though I just made it for the first time, its taste is somehow familiar. Maybe I used to eat apple pies when I was young. Or maybe I ate a lot of things that are apple pie flavored. The taste of granny smith apples with cinnamon and sugar in a flaky, buttery crust is just so addictive that you can easily eat a half dozen of these. I think every now and then we should have a break from cupcakes.

  

I made these apple pies in a mini muffin pan. You might think the crust may be too thick if it is done too small, but the filling to crust ratio is just perfect [unless you really like LOTS of filling]. The only problem is that I cut the apple into thin wide pieces, which made the pies hard to fill without having some pieces weirdly popping out of the very small pie. They did work out, but I do suggest cutting the apple into very small thin pieces for an even top. I am very proud of the crust, I think it is good for a first timer. It is flaky and buttery, and it didn't get soggy like I expected.

These are really small pies. You can convert it into a big pie, you just quadruple the crust recipe and octuple the apple filling. Big math, but it's simple. Trust me. The crust recipe resulted from experimentation, and the filling recipe is just based on personal taste, you can adjust and add other spices aside from cinnamon.

Mini Apple Pie

Notes [ HEAD: Tart Apple, HEART: Cinnamon, BASE: Pie Crust, Sugar ]

Ingredients [makes 12 mini apple pies]

Crust

3/4 c. all purpose flour

2 tsp. sugar

1/4 tsp. salt

1/4 c. cold butter, cut into small cubes

2 tbsp. cold water

1 egg yolk, beaten

Apple Filling

1 granny smith apple

2 tbsp. brown sugar

2 tbsp. sugar

1/4 tsp. ground cinnamon

Directions

1. MAKE CRUST: Preheat oven to 425°F.
2. In a bowl mix flour, sugar, and salt. Cut butter into the flour mixture just until there is no visible big lump of butter.
3. Add cold water, a tablespoon at a time, into the flour mixture and mix dough after each addition. The dough should form a ball after two tablespoon. If not, add another tablespoon.
4. Refrigerate dough for about 30 minutes.
5. MAKE FILLING: Peel and core the apple. Cut the apple into small thin pieces.
6. In a bowl mix the apple, brown sugar, white sugar and cinnamon.
7. PREPARE PIES: Take the dough out of the refrigerator. Roll the dough to 1/8 inch thickness. Cut 3 inch diameter circles using a cookie cutter. Line mini muffin pan with 12 pastry circles. Fill with the apple filling.
8. Roll the remaining dough and cut into long strips. Cover the top of the pies with latticed stips. Brush top with beaten egg yolk.
9. BAKE PIES: Bake for about 16 minutes, or until the crust is brown. Cool pies, then remove from the muffin tin. Cool completely on a wire rack.