Darling, If you want to be a pie, be a pie. If you want to be a cookie, be a cookie. And if you want to be both, be both. The moon does not compare herself to the sun yet she slips into the daylight side of the sky every now and then and we all celebrate the beauty of it. -MHT
Mini Apple Pies
You’re going to like these cookies (I mean mini apple pies). They are worthy of a celebration. Serve warm or cold. Pack into work or school lunches or make ahead for a party. To rewarm a batch preheat the oven to 350f and reheat for about 5 minutes on a parchment-lined baking sheet. Two of these go pretty well with a scoop of vanilla Ice cream… We had this batch for breakfast on a Saturday morning with coffee. Life is good.
Mini Apple Pies
Is it a pie or a cookie? With this scrumptious filling and extra flaky crust, all that matters is that they are good, real good. And totally perfect for bringing to parties.
- 1 1/4 c all purpose flour
- dash salt
- 8 tbsp cold butter cubed
- 1/4 c sugar
- 1/3 c sour cream
Apple Pie Filling
- 1 c tart, firm apple* diced small
- 3 dashes nutmeg
- 1/8 tsp cinnamon
- 1 tbsp all purpose flour
- 1 tbsp brown sugar
- 1/2 lemon juice of
- 1 egg beaten
- 1 tbsp water
- decorators sugar
For the crust
Add the flour, salt, and butter to the bowl of a food processor. Pulse 6-7 times or until the butter is incorporated into pea-sized chunks.
Mix together sugar and sour cream. Add to flour mixture and process until the mixture comes together to form a loose ball. Gather all the bits together to form a ball and refrigerate, covered, while making the pie filling.
In a medium bowl mix together all ingredients. Set aside.
Preheat oven to 425f.
Roll out pie crust into one rectangle about 1/8 inch thick. Using a square 2.5-inch biscuit cutter, cut out as many pie crusts as possible. Reroll the dough and cut out enough crusts to have 24 total pie crust squares.
Arrange 12 pie crusts on a parchment-lined baking sheet. Top each crust with 1 tbsp filling.
Using a pastry brush (or your finger no ones looking), brush a small amount of leftover liquid from the pie filling around the edges of your pie crusts. Top each pie with second pie crust and gently press the edges to form a seal.
Beat the egg with water and brush a small amount over the top of each mini pie. Cut an x onto the top of each pie and sprinkle with decorators sugar.
Bake for about 15 minutes or until pies are a nice golden brown. Serve warm or cool, both are good.
*One large apple is about 1 cup
If you are looking for a fall dessert to bring to a party you might also love these brownies!