Miniature Apple Raspberry Pies Recipes

MUFFIN TIN MINI APPLE PIES

Steps:

• In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
• With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
• Arrange a piece of plastic wrap on your work surface then transfer the dough into the center and wrap it up securely. Refrigerate the dough for 30 minutes.
• Lightly flour your work surface.
• Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
• Preheat the oven to 425°F.
• In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
• Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
• Brush the tops of the pies with the egg wash then sprinkle them with sanding sugar (optional).
• Bake the pies until they are golden brown, 16 to 18 minutes.
• Remove the pies from the oven and let them cool completely in the muffin tin.
• Using a sharp knife, run it around the edges of each pie to help release them then serve.
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APPLE AND RASPBERRY MINI PIES

Steps:

• Preheat your oven to 180C / 350F / Gas mark 4
• Mix the water and lemon juice in a small pan.
• Peel, core and dice the apples into small cubes. Mix the apple cubes in the water and lemon mix to stop them going brown.
• Add in the sugar and cook on a low heat till soft, and the apples are just starting to break down. Approximately 5 minutes.
• Mix the tablespoon of water and teaspoon of cornflour and add this into the apple mix, it will thicken very quickly. Once it does take it off the heat and place to one side.
• Roll out your pastry till it is only 1 centimetre thick and cut out six 10 centimetre (4 inch) circles.
• Gently push these circles into the holes of your muffin pan.
• Spoon your apple into the little pastry cases and add in 5 raspberries to each pie and give the fruit a very gentle mix around.
• I used the off cuts to create a little lattice pattern on my pies, it can be a little fiddly but fun to do.
• Brush the top of your pies with a little bit of milk and then pop them in your oven for 15 minutes or until your pastry has a nice golden colour to it.
• Once ready take your pies out of the oven and allow them to sit in the pan for 5 minutes.
• Once 5 minutes has passed carefully remove your pies from the muffin pan and place them on a wire rack to fully cool down.
• Keep your pies in an airtight tin and they will be good for 5 days.

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.

MIXED MINI PIES

Steps:

• For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
• Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
• Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
• For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
• For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
• Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
• Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
• Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
• For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
• For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
• For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
• For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
• For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
• Transfer the pies to a cake stand or platter and enjoy!

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

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.