Monday, June 21, 2010

mini Apple Pies

First prepare your Cupcake pan by brushing on Cake Release liberally over the whole pan.

recipe for Cake Release
1 c. Crisco
1 c. canola oil
1 c. flour

blend or whip by hand all three ingredients, and store in a air tight container. Just brush or whip on with paper towel all your pans and your cake/pies will come out clean when turned out of the pan. . store in pantry.

Extra Flaky Pastry:
2 cups flour
1 tsp. salt
1 T. sugar
3/4 C. butter flavored shortening
1/4 C. ice water
1 egg
1 T. vinegar

1. sift together flour, salt and sugar; cut shortening into flour mixture.
2. in a small bowl, beat together ice water, egg and vinegar.
3. one table spoon at at time, sprinkle liquid over flour mixture and fluff as you go. use all the liquid.
4. cover and chill for 1-2 hours. (i like to make the dough the night before... that way it's not an all day thing.)
5. roll out the dough 1/4". line your pie pan... OR for mini pies: using a cookie cutter or the rim of wide mouth cup (about 4 inches in diameter.) cut circles and line the inside of your prepared cupcake pan, pressing lightly up against the sides. Place pan in refrigerator while preparing pie filling.Lion House Apple Pie
(recipe for one 9-inch pie or 24 mini apple pies. Half the recipe for only 12 mini pies!)

6 cups tart apples, peeled, cored, and sliced (chopped if making mini pies)
1/4 to 1/2 cup water
3/4 to 1 cup sugar
1 to 2 tablespoons flour1/2 to 1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or margarine

1 egg white
1 tablespoon cold water

1. Steam or simmer apples gently in water until they wilt and begin to become transparent. (this is a partial cooking only so that the apples will cook thoroughly in the pie.)
2. Combine the sugar and other dry ingredients. Mix well.
3. Spread half over the pastry lined pie pan.
4. Lift apples from cooking liquid into crust. Add 1/4 cup of the cooking liquid.
5. Sprinkle with remaining sugar mixture.
6. Sprinkle pie filling with lemon juice and dot with butter.
7. Roll, fit and seal top crust (cut 3 inch circles for mini pies).
8. In a small bowl whisk together egg white and cold water, brush on top of pies and sprinkle with sugar if desired.

Bake on lower shelf of oven at 425 degrees 30- 40 minutes or until nicely browned (375-400 degrees at 20 -25 min. for mini pies and cover with tin foil for the first 15 min.)

Turn out with in 10-15 minutes of pulling from the oven.. you may need to use a knife around the edges if it's sticky from the sugar, egg or apples...
Place in cupcake paper liners for decoration and distributing...
Note: Apple pie is only as good as the apples it is made with. Tart, Juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.

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