So you know you are out of shape when you wake up with sore arms and back after rolling out pie crust. Seriously! Who knew baking 30 mini pies would require so much endurance and physical strength? It was worth the sore muscles for these beauties, I would do it again anytime!
It seems perfectly acceptable to spend 3-4 hours baking sometimes. I love that I have the freedom and flexibility to complete such a feat! I made the dough the night before to let it rest and clean up the initial mess. That left my morning free to prepare the apples (this helps), roll out the dough and bake off these little pies. While the last batches are baking there is time to clean up! Not a bad way to spend the morning.
Mini apple pies are definitely worth the time effort. First of all, they are adorable. All mini things are. Second, they are easy to serve. No need to worry about trying to cut and serve a pie. Great for a large family gathering like a baby shower with a buffet.. Finally, they have a high crust to filling ratio which most people enjoy. I say most people because a certain father-who-shall-not-be-name-because-you-don't-talk-about-people-on-the-internet, found the crust dry. It is not dry.
The crust is buttery, flaky, and tender. Joy the Baker's crust kills it every time! It is the easiest crust to work with. The filling is simple, sweet, a little tart, and flavorful from the spices. All together you have an apple pie that is adorable and tasty and fits in the palm of your hand. Good fall things my friends!
Mini Apple Pies
Yield - 30 mini apple pies
5 cups flour + extra for dusting
4 tablespoons sugar
2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into cubes
10 tablespoons + 4 teaspoons ice cold water
2 teaspoons apple cider vinegar
5 large granny smith apples
4 McIntosh apples
2 tablespoons lemon juice
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
1 teaspoon nutmeg
4 tablespoons unsalted butter
1 1/4 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
Crust - To the bowl of a large food processor add the flour, salt, and sugar. Pulse until combined. Add the cold, cubed butter and pulse until the mixture is in the shape of small peas.
Mix the vinegar and water, pour into the flour slowly and pulse until the dough starts to pull from the bowl. The dough will be shaggy but it comes together with the kneading.
Remove the dough to a floured surface and knead together. Divide the dough into four disks. Wrap them in plastic and refrigerate for at least an hour.
Filling - Peel, core, and slice the apples into half moons. Toss the apples in a large bowl with the lemon juice, sugars, flour, cinnamon, and nutmeg. Gently mix until all the apples are well coated.
Assembly - Preheat the oven to 425 ˚F.
On a well floured surface, roll the dough into 5” circles about 1/16” thick. From each quarter of dough I was able to get 5 circles. I combined the extra dough from two quarters for a third dough and to get 5 more circles. Discard the dough after the second rolling.
Beat the two eggs with a fork in a small bowl. Cut the butter into tiny cubes.
On a parchment lined paper place 6 pieces of dough. Stack apple slices about an inch high in the center. Pinch the dough up around the apples. Pinch and push tight to keep the dough from unraveling.
Place a cube of butter on the top. Brush the beaten egg around the outside.
Bake the mini pies for 22-25 minutes until golden brown and bubbly.
Let cool on a wire rack before packaging or serve warm.
Whipped cream - Add the heavy whipping cream to the bowl of a stand mixer with a whisk attachment. Beat until it reaches soft peak. Add the sugar, vanilla, and cinnamon.
Beat on high for about 30 seconds until you reach thick peaks.
Serve with the mini pies.