Miniature Apple Raspberry Pies Recipes

MINIATURE APPLE RASPBERRY PIES

Steps:

• Combine apples, 1 cup raspberries, light brown sugar, 2 tablespoons granulated sugar, cinnamon, and salt in a large pot. Cover and cook over medium-low heat, stirring occasionally, until apples are soft but still retain their shape, 15 minutes. Stir in cornstarch mixture and continue cooking, uncovered, until juices are thickened and clear, 3-5 minutes. Cool to room temperature. Cut remaining 1/2 cup raspberries into halves and gently stir into the filling.
• Make the topping for the pies by stirring together flour, 6 tablespoons granulated sugar, a pinch of kosher salt, and 3 tablespoons melted butter until crumbly. Set aside. Brush the wells and tops of the mini muffin tins with melted butter. Roll pie dough to 1/8-inch thick and use a 2-3/4 inch biscuit cutter to cut dough into rounds. Fit dough into the wells of the muffin tins and refrigerate 30 minutes.
• Preheat oven to 400°F. Fill each well almost to the top with the apple mixture and top with a few pinches of crumble. Place tins on baking sheets to catch any filling that might bubble over in the oven. Bake 20 minutes, rotate pans, and continue baking 10 minutes, until crust is light golden brown (loosely cover with foil if crumble is browning too quickly). Remove from oven and let stand 5 minutes. Use two forks to gently lift each pie from the tins and transfer to wire racks to cool before serving.

MINI APPLE & RASPBERRY PIES

Steps:

• Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.
• Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips.
• Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.
• Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.

MINI APPLE PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.