I am thoroughly convinced that everything is sweeter in the summertime.
Even ordinary, mundane tasks become pleasant when abundant sunshine and a light breeze are added to the mix. This is truly my favorite time of the year!
I cannot allow summer to pass me by without making at least one homemade pie. Today I decided to take a little twist on a classic recipe and make individual apple pies! Petite pies offer the perfect amount of sweetness to any summer gathering. Add a scoop of vanilla bean ice cream (highly recommended) and enjoy this gorgeous weather before it’s gone!
Petite Apple Pies
YIELD: 12 PIES
2 cups all-purpose flour
2/3 cup butter
7 tbsp cold water
5 medium apples
¼ cup brown sugar
1 tbsp sugar
1 tbsp cinnamon
Preheat the oven to 350℉.
Begin by whisking or sifting the flour in a medium bowl. Chop the butter into tablespoons and use your fingers to “rub” it into the flour (or use a pastry cutter if you’d rather not get a little sticky).
Sprinkle the cold water over the mixture and use a large spoon to mix and combine.
Finish combining and forming the dough on a lightly floured work surface. Once smooth, separate the dough into two equal portions.
Roll each portion of dough, between two pieces of parchment paper, into a 9-inch round disc. Use a round cookie cutter or an overturned cup to cut 12 crust bottom out of one of the discs. Save the other disc for the crust tops.
Press each crust bottom into a greased cupcake tin. Place the tin and the remaining dough disc into the fridge to set while you prepare the filling.
Wash and dice the apples. Add to a large frying pan with a dab of butter over medium-low heat. Add in the brown sugar, sugar, and cinnamon and stir until evenly coated. Cook, stirring occasionally until the apples are soft and golden brown.
Add about ¼ cup of filling into each pie crust and use the remaining pie crust to create the crust top.
Whisk together an egg and t tbsp of water and brush on top of each crust. Bake for 18-20 minutes or until golden brown.