A delightful twist on traditional apple pie that captures the essence of sweet and spiced flavors. These mini pies stand out with their buttery pastry and are an excellent way to celebrate the bounty of apples available during the fall season.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup unsalted butter, chilled and cubed
4-6 tablespoons ice water
1 cup apple butter
1 tablespoon lemon juice
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon all-purpose flour (to thicken)
1 tablespoon brown sugar (optional, for extra sweetness)
Whipped cream or vanilla ice cream for serving
A sprinkle of cinnamon or nutmeg for garnish
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar thoroughly to ensure even distribution. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Roll Out the Dough: Once chilled, divide the dough into 4 equal portions and roll out each portion into a circle about ¼ inch thick. Place each circle into a greased mini pie pan or muffin tin.
Prepare the Filling: In a bowl, combine the apple butter, lemon juice, ground cinnamon, nutmeg, and flour. Stir until well combined.
Fill the Pies: Spoon the apple butter filling into each mini pie crust, filling them about ¾ full.
Bake the Pies: Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Allow the mini pies to cool for about 10 minutes before serving. Enjoy warm, topped with whipped cream or vanilla ice cream.
