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Mini Apple Pies

Welcome back! 
Today, we have a miniature version of a classic American dessert: Mini Apple Pie! Sometimes an entire apple pie is too much (but when is it really?), so having the technique to bake some mini pies can certainly come in handy. Plus, you can bake multiple different mini pies at once by taking the filling from any other pie, such as peach or cherry pie. It's a great way to make a delicious pie sampler!

Mini Apple Pies


Makes four 4" pies

Ingredients:

  • 2 9" pie crusts (or almond-based pie crusts)
  • 3 large apples, cubed, such as Granny Smith
  • 100 grams brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 tablespoon corn starch

Directions:

  1. In a bowl, mix the apple chunks with the brown sugar, cinnamon, salt, ginger, nutmeg, and clove.
  2. Let the spiced apple sit in the fridge for at least 3 hours. This will draw the juices out of the apple.
  3. Add the corn starch into the apples and mix to thicken up the liquid.
  4. Grease a mini pie pan.
  5. Split the pie crusts into 4 even portions. Use slightly over half of each portion to line the bottom and sides of the mini pie pan.
  6. Pour in a quarter of the apple mixture into each pie.
  7. Cover each pie with the remaining pie crust. Cut holes into the top of each pie to allow air to flow.
  8. Bake the pie at 375°F for 25-30 minutes until golden-brown.
The process of setting the spiced apples in the fridge is "maceration", which helps to achieve the ideal soft texture in the apples and avoid excessive liquid when finished. This is an easy alternative to cooking the apple, which requires more precision and control as opposed to just leaving the apples in the fridge, where time does the work for you. This technique, and the rest of the filling recipe, can also be used for a normal-sized apple pie.

-Chefpo
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