Blog

Mini Apple Pie!

DSC_2038.jpg

Ingredients

From your basket:

·      5-6 apples, peeled, cored, and diced

·      ½ a package of Ploughgate cultured butter (½ a cup)

 

From the pantry:

·      3 cups + 2 tbsp of flour

·      ice water

·      Cinnamon, to taste

·      1 tbsp sugar

 

Directions

Crust:

1.     Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

2.     In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

3.     Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

4.     Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

5.     1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

6.     Chill the dough - preferably for 2 hours and up to two days.

 

Filling:

1.     Place cubed apples in a bowl.

2.     Mix with 2 tbsp of flour to create even coverage over all apples.

3.     Add cinnamon and sugar. Mix to combine.

 

Pies:

1.     Preheat the oven to 375 F.

2.     Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Grab a small glass of water, to help you close up the edges of the pies.

3.     Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

4.     Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

5.     Place a handful of apples on each circle. Cover with another circle of dough and crimp or seal edges with a fork. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

6.     Poke a couple of holes in the top of each pie to let steam out.

7.     Brush lightly with an egg wash. (Optional)

8.     Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.