Question ID: 3000-1500-0-2-4-5
Recipe Description
1 recipe pie dough for a double crust pie, I use this recipe (doubled): https://www.instructables.com/id/Pumpkin-Pie-20/ Separate the dough into four pieces, wrap in plastic wrap and refrigerate.For the apple filling:8 medium apples; I used 4 Granny Smiths, 4 Melrose (firm, sweet with slight tartness; firmer apples will hold up best for this recipe)2 teaspoons ground cinnamon2/3 cup granulated sugarPinch salt4 tablespoons butter1/4 cup water2 tablespoons cornstarch1/4 cup waterFor the baked pies:One half of the double crust pie doughCinnamon sugar, for sprinkling on top of pies1 large egg, beatenFor the fried pies:Remaining half of pie dough 5-6 cups shortening, canola, or vegetable oil (I used canola oil)
Mix cinnamon, sugar, and salt in a large bowl until combined. Peel, core and slice apples into 1/4-inch pieces, add to the sugar mixture and stir well. Melt butter in a large saucepan over medium heat. Stir in apples and 1/4 cup water. Cover and cook, stirring occasionally for 4-6 minutes, or until very slightly softened.In a small dish whisk cornstarch and water until smooth. Add to pan while stirring, and continue to cook until apples are tender (but not falling apart), and filling is thickened. Let bubble 1 minute. Remove from heat, transfer to a bowl, and refrigerate until chilled.
Take one quarter of the pie dough (keep rest of dough refrigerated), and roll out, on a lightly floured surface, to a 10-inch square, about 1/8th-inch thick. (A baker's rolling mat with measurements makes this very easy!) It's easiest to roll it slightly larger than 10-inches and trim the edges with a pastry cutter. Cut 8 rectangles that are 5 inches by 2.5 inches. Transfer to a parchment-lined baking sheet and refrigerate about 10 minutes so the dough is still pliable, but not soft.
Have the beaten egg ready with a pastry brush.Remove apple filling and pie dough from refrigerator, if your dough has gotten too firm, give it a few minutes until it's pliable. Brush egg wash around edges of four of the rectangles. Spread about 2 tablespoons filling down the middle of each rectangle that you've brushed egg on. Try to keep it centered to lesson the likelihood of oozing once you seal, some will probably ooze out, it happens. Place a dry dough rectangle on top and firmly seal the edges, I found crimping with a fork to be the easiest method. If you are going to fry these, you need to make sure the seal is tight, or they'll burst open, and you will not be happy. You can chill them in your refrigerator, but I prefer freezing for a couple hours. If you're frying them, you must freeze at least two hours. Repeat, rolling out and filling, with rest of the dough, you'll end up with 16 mini apple pies. I freeze eight pies on each of two baking sheets, if you want to store frozen pies to bake or fry later, once frozen you can transfer to a freezer-safe bag for up to two months.(Keep the egg wash if you're baking the pies, I pop it into the refrigerator while the pies freeze.)
Adjust an oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange apple pies on baking sheet, brush your pies with egg wash, and sprinkle with cinnamon sugar. Use a sharp paring knife to make 4, 1-inch slits in each pie. (Here, I only baked four pies, but you can fit up to 8 on one baking sheet. If you want to bake all 16 apple pies, use two baking sheets.)Bake, rotating baking sheet halfway through baking, 16 to 20 minutes, until the pies are golden brown. Remove to a cooling rack and let cool about 30 minutes. Enjoy.
Preheat shortening or oil to 325 degrees F in a deep pot. Set up a cooling rack over a baking sheet, or a stack of paper towels, and remove pies from freezer.When oil has reached 325 drop (Ok, use tongs or a spider, don't drop them or you'll most likely burn yourself with hot flying oil!) two or three apple pies at a time (depending on the size of your pot, don't overcrowd them, I prefer doing two at a time since the oil temp. will drop with the addition of each pie.) Fry each pie, turning them over a couple times, until deep golden brown, about 5 to 7 minutes. Transfer to the cooling rack. Check the oil temp. after each batch to make sure it stays close to 325, adjusting heat as necessary. Let cool about 10 minutes, long enough that you don't scorch your mouth with molten hot apple filling, and enjoy!These mini apple pies are best enjoyed the day they're made, but if you have leftovers, I'd recommend reheating in a toaster oven, and storing in an airtight container. I wouldn't keep them more than two days before the crust gets too soggy.
Question & Answer
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