Mini Apple Pies

Mini Apple PiesThey say it usually takes 6 weeks to make or break a habit.

I’m not too sure who the ‘they’ are in this case, but Google verifies this statement, so it has to be true, right? 😛

Anyway, having been away on holidays (can’t believe I’m back already!) for about that amount of time, I can positively say that that statement… is true!!!! (and yes, extra exclamation marks were really required for that sentence)

Mini Apple Pies

Did I seriously forget which of my un-labelled tupperware contained the plain flour, and not the cake flour, bread flour, or the self raising flour? (this could be attributed to my stupidity in refusing to label my flours… but hey, these containers were practically my best friends before I left!)

And did I seriously forget to add sugar to an entire double batch of red velvet cupcakes that I was making for my friend’s wedding? And the crucial vanilla to the perfect cream cheese frosting for said cupcakes? Argh!
Mini Apple Pies6 weeks away definitely made its mark in me.

So, to get back into things (after my almost disastrous wedding cupcake fiasco), I decided to opt for a fairly easy baking adventure. Cue in mini apple pies!

This is seriously soooooooo eeeeeeasy to make! And soooooooo tasty too, making it a double positive, so you reeeeally reeeeally have to give it a go 🙂
Mini Apple PiesThe recipe that I followed, which can be found here, called for soft caramel chews so I ended up using some from Werther’s Original, however they were probably a little too hard so the next time I bake these babies I’ll most likely opt for a different brand.

I was also supposed to add in some sea salt flakes over my apple mixture however I didn’t have that on hand and so omitted it, however I think they probably would have tasted a smidgen better had I included it.
Mini Apple PiesAnd finally the pastry itself calls for sour cream, which I did include and which I think made the pastry a millllllllllion times better. So whatever you do, don’t omit the sour cream 🙂

Mini Apple Pies 
Recipe taken from Just a Taste
Makes about 18 mini apple pies (pending on how thick you roll your dough)

For the Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
227 grams cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the Filling
2 cups small diced (peeled) Granny Smith apples (I diced mine really really small – corn kernel size)
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
6 Werther’s Original caramel chews, roughly chopped
Large flake sea salt (as mentioned, I excluded this)
Egg wash (1 egg lightly whisked with 1 Tablespoon water)

For the Dough

– Whisk together the flour, salt and baking powder in a large bowl
– Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. (I got lazy and used my trusty processor, pulsing the mixture for 3 seconds at a time. I pulsed about 10 times, but just make sure you pulse it until it’s a sandy consistency – no more!)
– Stir in the sour cream, and then turn the dough out onto a well-floured work surface.

– Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into a rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
– Rotate the dough 90º and roll it out again into a rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

For the Apple Pie Filling

– In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assembling the Mini Apple Pies

– Preheat the oven to 220ºC
– Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a square. I rolled mine about 3mm thick, but the next time I make these I’ll roll them a lot more thin.
– Using a circular cookie cutter or cup, cut out as many circles as possible.
– Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles

– Place six of the dough circles on a parchment paper-lined cookie sheet.
– Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
– Top the apple filling with a portion of the chopped caramels and a pinch of sea salt.
– Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
– Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
– Bake the pies for about 15 minutes, or until they’re golden brown.
– Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

Enjoy 🙂

And just to finish off, a couple of piccies of the red velvet cupcakes that I baked for the wedding of the year – for my dear friends El & Brian 🙂

Elo & Brian's Cupcake

Elo & Brian's Cupcake

Until next time, happy baking adventures 😀

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Comments

  1. mmm yum! I wonder if jersey caramels would suffice? Needing only a handful for the recipe means stuffing your face with the rest of the packet 😀 Naughty Cat!

    • hahaha Actually the original recipe called for 8 caramels but I reduced it by half. Thinking about it, I should probably increase it to about 6 or so because it could have done with a bit more sugar… P.S I am waiting for YOUR blog missy!! Enough with the piccies on FB, and on with a blog of your own!! 😀 😀

  2. I can totally relate to the mess ups you encountered with the wedding cupcakes. They turned out beautifully though by the looks of the photos. Perfect tiny little bites! And needless to say, your mini pies are gorgeous. I’m intrigued by the sour cream in the pastry – I need to try this recipe!

    • Aww thanks 🙂 🙂 And yep, I think the sour cream in the pastry makes all the difference – the pastry turned out so creamy (if that’s even possible hah!) and so much more fluffy! Definitely give this recipe a go for those days when you really don’t feel like baking anything – such a simple one requiring little to no thinking… my kind of baking adventure 😛 x

  3. These look amazing! I’ve never tried making pastry before – but your version of this recipe sounds easy enough to follow (thank goodness!), so I’ll definitely be giving these a go when I get the chance 🙂 And your red velvet cupcakes are so cute! Well done, you! 🙂 x

  4. Oh yum! Definitely a cuter, more normal version of my geeky Apple pie.

    Thanks for popping by my blog. (:

    • haha noooo I totally fell in love with your geeky apple pie – it’s so clever – apple for apple pie? haha I’m stealing that idea next time I make a large apple pie and need ideas for the pastry cut out 🙂

  5. These look amazing! Apples and caramel are such a delicious combination. Yum!

  6. I totally agree – apples and caramel are just perfect together. These look awesome!

    • Thanks Jessi 🙂 I wish I had of added in the sea salt flakes though – that would have definitely completed the perfect combination of apples and salted caramel… yummmmm!

  7. This looks yummy! Will be trying this recipe out soon! 🙂
    P.S. I think your blog is awesome!!

    • Aww thanks Trang 🙂 It was super easy as well – definitely give it a go but when you do I recommend you add a little bit more of the caramel chews and the sea salt flakes too 😀

  8. Oh my… I just may have to break my no baking rule for this recipe!!! Yum yum!

  9. OMG these look so good. Could you omit the caramel altogether, do you think? (I’m not much of a sweet tooth)

    • bubblybaker says:

      Hi Emily,
      Yes, you could definitely omit the caramel 🙂 If you do do that, I suggest you increase the sugar a little because the caramels do help with the sweetness of the pies. However, seeing as though you’re not much of a sweet tooth anyway I’ll just try the recipe without the caramels and see how you go 🙂

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