Sunday, October 6, 2013

Mini Apple Pie

Mini Apple Pie


2 medium tart baking apples
¼ cup sugar
2 teaspoons all-purpose flour
¾ teaspoons ground cinnamon
1 sheet refrigerated pie crust (1/2 box)


1.                  Preheat oven to 425°F.  Peel, core and chop apples into ¼ inch pieces.  In medium bowl, combine apples, sugar, flour and cinnamon, tossing gently.  Set aside.
2.                  Open and unroll pie crust flat onto work surface.  Using 4-inches-wide bowl or cup, cut out five circles, reserving scraps.  Press each circle inside 5 spaces of muffin tin.
3.                  Evenly divide apple mixture into each prepared muffin cup.  Cut reserved dough scraps into strips ¼ inch wide.  Top each pie with strips.  Fill remaining empty muffin cup ¼ way up with water.
4.                  Bake until bubbling, about 18 minutes.  Let pies cool in muffin tin, then remove.



3 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 10 tablespoons cold water


1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 
3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 
4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
5.                  Roll from center to edge till ⅛ inch thick.

To bake singe-crust pie shells: 
Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand .  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.

For double-crust pie:
Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin;  then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.

Mini Apple Pies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Thank You!
Shirley-Ann Pearman

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