Mini Dutch Apple Pies

 Mini Dutch Apple Pies are the perfect fall treat.  I have made these twice in the past few weeks for pot luck dinners.  They were a hit!




These will take about 1hr 45 min to make and 30 min to bake.


Crust:
2 c. all-purpose flour
1 tsp. salt
1 TBS sugar
6 TBS cold unsalted butter
6 TBS Crisco
3 TBS cold water

In a large bowl mix together the flour, salt & sugar.  Cut in butter and shortening.  Blend with a pastry cutter or fork until the fat (butter & Crisco) resemble baby peas.  Don't overmix, your dough should still be very dry and crumbly (if it starts to get greasy looking you are mixing too much).

Sprinkle the water over the mixture 1 TBS at a time and blend with a fork.  Gather the dough together and knead for 5 min.  Again, do not over mix.  Dough should just be holding together but not greasy or shiny looking.

Split dough into two pieces.  Flatten into thick discs,wrap in plastic wrap and refrigerate for 20 minutes.

While your dough is chilling time to work on the apple filling.

Core, peel and cut into small pieces 5 golden delicious apples.  If the apples are very large or small adjust the quantity, you need about 5 generous cups of cut raw apples.

Place into a heavy skillet with 2 TBS unsalted butter, 2 TBS brown sugar and 2tsp. cinnamon.

Cook over medium heat until all apples are covered with the sugar and butter.  Cover and simmer for 5 minutes until soft.  Uncover and cook until all the moisture is gone.  Stir to help coat apples with thickening sauce.

While my apples were softening I made the topping for the pies.

Topping:

1/2c. old-fashioned oats
1/2c. packed brown sugar
1/4c. flour
1/4 tsp salt

Cut in 4 TBS. unsalted butter.

Mix with a pastry blender or fork until crumbly but holds together when pressed.

Back to our crust!  Take one disc of dough out of the fridge.  Roll your dough out between two pieces of plastic.  This will keep it from sticking to everything and needing more flour.  Using a 4" diameter guide cut circles in the dough.  I used the outer ring of a tuna strainer.  It worked great!.   Each disc of dough should yield 5 muffin tin crusts.

Place your cut dough into an ungreased muffin tin.  Press in with a pastry tool (the wooden tool pictured here) or your fingers.

Fill each pie crust with the apple filling.

Spoon topping over the filled pies.  I try to get some dry topping and cover with small balls of coated butter and press it down gently to make sure the pies are completely covered.

Bake at 350 degrees for 30 minutes.

Let cool in the pan 15 minutes.  Then gently remove.  I found that by gently spinning each one I could loosen them, then I tip the pan upside down with a cooling rack against the pies.  After they come out of the pan I gently turn each one over and let cool completely.

The pie crust will be tender and flaky and very delicate.  Handle them gently.  I served these with rich vanilla ice cream or whipped cream.  They were FANTASTIC!