Mini
Apple Pie
Ingredients
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)
Method
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.
Pastry
Ingredients
|
3
cups sifted all-purpose flour
1
teaspoon salt
1
cup shortening
8
to 10 tablespoons cold water
|
|
Method
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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