Mini Applerum And Raisin Pies Recipes

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

APPLE RAISIN PIE

Steps:

• Mix first 3 ingredients.
• Toss with apples and lemon juice.
• Add raisins.
• Toss again.
• Place in pastry lined pie plate.
• Dot with margarine.
• Cover with top crust.
• Seal and flute edge.
• Cut slits in top.
• Bake at 425 for 50 munutes until browned.

RUM-RAISIN APPLE PIE

Steps:

• In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Steps:

• To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

MINI APPLE,RUM AND RAISIN PIES

Steps:

• For the pastry, Combine the flour,sugar and butter together. Rub with your fingetips until breadcrumbs and then add the egg. Using a knife bind it all together, then using your hands shape into a ball. Place in fridge to chill for 15 minutes.
• Meanwhile, Place the raisins and rum into a bowl and leave to soak for about 5 minutes. Add the apple, sugar and spices to a seperate bowl and after soaking add the raisins, using your hands mixed it all together. Put to one side for now.
• Once chilled, take the pastry out of the fridge and roll out just a tiny bit thinner than a 1 pound coin ( if too thin it will go soggy and leak through at the bottom). Using a cutter cut out the circles just bigger than the cupcake cases and place carefully in the case leaving a slight over hang around the edges. Take a tbsp of the mixer making sure there is equal amounts of raisin and apple in each, place in each case. Leaving the liquid in the bowl. Don't worry if there's left overs as this is what will make the sauce.
• Re-roll the pastry and cut out slighter smaller circles with a cutter, for the lids. Place ontop of the pie mixtures folding the overhanging pastry over the top and sealing with fingers. Make sure there are no holes. For the sauce add the left over mixture to a seperate pan and spread evenly.
• Pierce each pie with a knife in the middle and sprinkle for a bit of extra sugar. Cook them on 180C/356F for 25-30mins on the middle shelf until a crisp golden brown( after 13 minutes place the left over mixture on the shelf below) place the pies on wrack to cool slighty. Quickly place the mixture into a bowl leaving any juice, and put the rum into the pan along with the water and using scraper or spatula scrape the remains off the bottom. Pour into the bowl and place in microwave for 30 seconds. Serve with pies.
• You could even have icecream or custard too.

MINI APPLE PIES RECIPE BY TASTY

Steps:

• Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
• In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
• Preheat the oven to 450°F (230°C).
• Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
• Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
• Add 1 teaspoon of filling into each pie shell.
• Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
• Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
• Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
• Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
• Pipe the meringue into tiny dollops on the prepared baking sheet.
• Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
• Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
• Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
• Enjoy!

MINI ROSE APPLE PIES

Steps:

• Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
• Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
• Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
• Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
• Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
• Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
• Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
• Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
• Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.

RAISIN & RICE MINI PIES

Steps:

• Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
• Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
• Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)
• If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

MINI APPLE RASPBERRY PIES

Steps:

• Roll each disk of pate brisee into a 6-inch round on a lightly floured work surface. Line each of six 5-inch aluminum pie tins with 1 dough round and trim dough flush with edges of tins. Using a 1-inch cookie cutter, cut a 1-inch circle from center of each of remaining 6 dough rounds. (Discard circles, or bake for a snack.)
• Core, peel, and cut apples into 1/2-inch-thick wedges; halve wedges crosswise. Toss apples with raspberries, flour, sugar, and lemon juice. Divide filling evenly among tins. Place 1 dough round over each pie, centering hole over filling. Gently press dough with fingers along edges of tins to seal, and trim dough flush with edges. Press edges to seal with a fork. Freeze until firm, about 20 minutes.
• Preheat oven to 400 degrees. Brush pies with egg wash and sprinkle generously with sugar. Transfer to a rimmed baking sheet. Bake until golden brown and juices are bubbling through vents, 50 to 55 minutes. (If outside edges brown too quickly, cover them with a tent of foil.) Let cool completely on a wire rack before serving.

EASY MINI APPLE PIES

Steps:

• Preheat oven to 350°F
• Spray 8 holes of a muffin tin with canola spray.
• Divide 4 canned biscuits in half. Roll each half on a floured surface until large enough to line a hole in the muffin tin.
• Repeat to line 8 holes.
• Combine apple pie filling, raisins and cinnamon.
• Fill each of the 8 muffin holes with mixture.
• Divide 4 canned biscuits in half. Roll each half on a floured surface until large enough to cover the mini pies. Repeat to cover 8 pies.
• Pinch seams on edges of each pie. Brush tops with egg white, then sprinkle with brown sugar.
• Bake at 350F for 13-16 minutes.