Tuesday, October 8, 2013
Apple Crumb Mini Pies
Apple Crumb Pie is one of the first major desserts I ever made. It also happens to be a story that is retold every Thanksgiving and Christmas since I was 10 and probably for the rest of my life.
I mean seriously, I was 10....cut me a little slack.
Just in case you're curious, this is what happened...
I was about 10 years old & it was Thanksgiving. I planned to make an apple pie (from scratch) while my mom was at work. I read the recipe many times, just to make sure I knew exactly what to do. I made the crust successfully & moved on to the apples. I thought I should peel them, but I re-read the recipe & it didn't say a word about peeling the apples. So....I didn't. I finished the pie & it was a total success. We had dinner at my Aunt's house & were cutting into the dessert. Everyone was complimenting my pie & how nice it looked. My mom was the first to have a piece. She took a bite & half-way through chewing she said "Did you peel the apples?" What, peel the apples? Really, it didn't say anything about peeling the apples. Well...being the very sensitive kid that I was, I started crying. My cousins took this as an opportunity to get a good laugh. I was locked in the bathroom crying, all the adults were trying to make me feel better, & my cousins were sliding pictures under the door. Pictures of a piece of pie with a whole apple in it....and pictures of Haley's Fiber Bars. Yeah, looking back, it is pretty funny, and totally not a big deal. But at the time I was really embarrassed. It did actually taste good, and since then, I have perfected my version of the apple pie. (Oh, and just for the record, the recipe said "pared" apples...which if I'm not mistaken, means "peeled")
So, this time I used my Apple Crumb Pie recipe and tweaked it to make mini pies. I don't know exactly where this recipe originated, but it is very similar to the one I used at 10 years old.
So, let's get started.
Here's the recipe-
pie crust (enough for a double crust pie) I used store bought...gasp
about 6 medium granny smith apples
1 lemon- juice and zest
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
for the topping-
3/4 cup flour
3/4 cup sugar
pinch of salt
4 1/2 tablespoons butter (cold)
Roll out crust and cut into as many 5 inch circles as you can get (I got 16). Take each circle and press into a muffin tin, just like you would a regular pie. Now, you will need to finish the edge and trim any excess crust (I used the same method I use when making a full size pie, but there are many methods to finish the edge). At this point, put your finished crusts into the fridge.
Next, you will want to prep your apples. First, peel and core, and then chop, pretty finely. Once all apples are chopped, add the zest and juice of one lemon. Next, add the dry ingredients, and mix well.
Set aside, and make the crumb topping. First, mix flour, sugar, and salt. Add cold butter and cut in using a fork, pastry cutter, or mixer. Mix until the mixture resembles barely wet sand. It should look fairly dry, but should somewhat clump together.
Remove crusts from fridge, and fill with apples. Top with a generous amount of crumb topping, and bake in a 375 oven for about 35-45 minutes. Just until crust is golden brown and filling is bubbling.
Serve warm, with ice cream....
....or just pick it up and shove the whole thing in your mouth. Not saying I did that. Also not saying I didn't.