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Mini Apple Pies with Sweet Crust Recipe

How to make mini apple pies lizbushong.com

Sweetened pate sucree crust is filled with diced gala apples and spices, covered with star centered cut out crust, crimped and baked.

Scale

Ingredients

Pate Sucree- Crust

22/3 cup all purpose flour

1/4 cup almond flour

1 cup confectioners sugar-divided 1/4 cup and 3/4 cup

1 cup or 8 ounces salted butter, room temperature

1/2 teaspoon vanilla or half vanilla bean, split lengthwise

1 egg or 3 tablespoons

Apple Pie Filling

34 gala or granny smith apples, peeled, cored and diced

1 teaspoon lemon juice

4 tablespoons granulated sugar

4 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup all purpose flour

1/4 teaspoon salt

Egg wash

1 egg + 1/2 teaspoon water, mix together, strain and set aside.

3 tablespoons coarse sugar

Instructions

Crust:

  1. Place all purpose flour in a medium bowl. Sift 1/4 cup confectioners sugar and almond flour together into the all purpose flour.
  2. Using a stand mixer with paddle attachment, whip room temperature butter until very creamy. Sift remaining confectioners sugar and mix with butter.  Beat for one minute or until mixture is light and fluffy.
  3. Add vanilla, or if using the bean, scrape out the seeds and add to butter mixture.
  4. Add dry ingredients in 2 additions, mix 30 seconds after each to blend. Scrape down sides of bowl, add egg or eggs, mix on low speed just until combined.
  5. Transfer the dough to counter or work surface. Divide the dough in half and gently knead until completely smooth.  Add a tiny bit of flour if needed but not too much.
  6. Shape the halves in 4 x 6 rectangles and wrap in plastic wrap. Chill at least 2 hours or overnight.

Rolling the chilled dough

  1. On lightly floured surface, roll one half of dough to 1/4″ thickness.
  2. Dust the top of the crust and rolling pin with flour, if dough is sticky.
  3. Place mini pie plate upside down over crust and cut out round shape, or use a round cookie cutter the diameter of your pie pan.  Cut 8 rounds, 4 for bottom crust and 4 for top.  Place 4 top crust rounds on small baking sheet, re roll extra dough to 1/4″ thickness and cut out medium star shape using cookie cutter. Place the star over the center of the 4 upper crust rounds. Chill these rounds. (Dough rounds for upper crust should fit the inside of the filling to the inside edge, but not extend over the outside edge of the pies.) The two crusts will not be crimped together.
  4. Place 4 dough rounds in bottom of pie pans, crimp edges, return to refrigerator to chill while preparing filling.

Apple Filling & Assembly

  1. In medium bowl, add diced apples and lemon juice, toss to coat apples evenly.
  2. Add remaining ingredients toss to coat.
  3. Fill chilled crust lined pie pans with apples, heaping the filling in the middle.
  4. Remove upper crust rounds from refrigerator. Place 4 chilled upper crust with stars over the filling. With mini star cutter, cut through center of dough star to filling.  You will have the outline of a star and a center star cut though filling.
  5. Brush crusts with egg wash, sprinkle with sugar.
  6. Bake 375 for 20-25 minutes.  Cover edges of pies with foil to prevent over browning.
  7. Serve pies warm or room temperature with vanilla ice cream if desired.

 

 

Notes

Recipe inspired by Bouchon Bakery and Sprinkle Bakes, my Mothers apple pie recipe.

Keywords: french sweet dough, granny smith apples, pastry crust