EAT IT // Mini Apple Pies

For the past few years around the 4th of July, I've done the exact same thing... attempt to make mini apple pies. They're America's favorite dessert - but cuter!

And each time, about halfway through the process, I realize why I only do this once a year. These little guys are a ... "witch" to make. (Hey, my grandparents read this blog. I gotta keep it PG.) But still, I hope you're grasping my sentiment.

Let this blog post serve as a reminder to me next year, when I will have blocked this memory out of my head: "Alison. PUT DOWN THAT CUPCAKE TIN AND STOP TRYING TO KILL YOURSELF. IT'S NOT WORTH IT. Mini pies seem all cute and fun, but they're not. You learned this yesterday after 2.5 hours of rolling out pie dough. Just do yourself a favor and make a big pie, OK? There's a good girl."

 I guess they're not all bad. They are stinkin cute... And people are usually impressed by my mad kitchen skillz when I bring them to a party. (And for the record, they should be. Did I mention I rolled dough for over 2 hours??)

Also, they're super handy for snacking on the go: "Hey honey, here! Catch this little dessert I whipped up for you! You can eat it in the car on the way!" (This whole fictional scene would not be possible with a 9-in pie pan. Just sayin.)

Well, if you decide to make them, I included my recipe below. But before you do, consider this: If you, out of anger, hurt yourself or someone else while making these, IT'S NOT MY FAULT. You were warned.

(They do taste REALLY good though.)

Mini Apple Pies

Makes 6 Pies

For the crust (from Joy the Baker):

1 1/2 cups all-purpose flour (I used whole wheat flour) 
1 teaspoon granulated sugar 
1/2 teaspoon salt 
1/2 cup (1 stick) cold unsalted butter, cut into cubes 
1 large egg yolk 
1/4 cup buttermilk (I used coconut milk)

For the filling (from Cooks.com):

1 tbsp. butter

1/2 c. sugar

3 tart apples for cooking (sliced & peeled)

1/2 tsp. cinnamon

Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.

In a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.  Shape dough into a disk and wrap in plastic wrap.  Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested. 

Mix cinnamon and sugar together. Add apples and mix well.

When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about big circle.  Press together any spots that might tear.  Cut 6, 4-inch circles with a cup or bowl. (You will need to roll the dough out twice, or three times, or in my case: 5 times.)

Press each circle into the muffin tins until they cover up each side. They should look like little bowls inside the muffin tins.  

Spoon the apple filling into your muffin tins. Cut up the remaining butter into 6 pieces and place one on top of each mini pie.  

Roll out the remaining pie crust and use a smaller cup or bowl to cut out 2-inch circles that will cover the top of the pie. Poke holes in the cover. 

Bake for at 425 for 16-18 minutes. (Until crust is light brown and the apples are bubbling.)