♥Happiest of Sundays Friends!♥
I can hardly believe that Thanksgiving has come and gone. What a whirlwind of a weekend! I hope all of you enjoyed your holiday with family and friends and all things cozy, of course.
If you’re a lover of baking like I am, did you find yourself overwhelmed with all of the creative and fun recipes out there these days?
We were asked to bring dessert, so at least that narrowed it down for me…somewhat. I had a hard time deciding what to choose and wanted to bake something classic, cozy and comforting. After browsing Southern Living, Sift, Garden & Gun, Real Simple and King Arthur magazines (to name a handful), I decided on mini apple pies – a Thanksgiving classic runner up behind pumpkin pies. Simple I know, right? Well, sometimes opting for simple – especially during this time of year, is the way to go. Never before had I baked mini pies, so I thought it would be the perfect dessert next to many, many others. Plus you can’t feel a sense of guilt with a mini pie, right? So I rolled up my sleeves and channeled my inner Martha Stewart. See recipe and photos below. The best part is, you can create mini any-kind-of-pie, or two varieties, accompanied with a scoop of vanilla ice cream (I chose Madagascar Vanilla Bean).
RECIPE (I found it makes 24 mini pies, but you can cut the recipe in half for 12 mini pies):
♥ Preheat oven to 400
♥ Cut 8 cups of apples into small pieces ( I like to use a variety of different apples such as Granny Smith, Pink Lady and Red Delicious)
♥ Mix the apples with 12 tablespoons flour, 1½ cups of sugar, 3-4 heaping tablespoons of cinnamon and a ¼ teaspoon of nutmeg. Be sure to mix well to coat.
♥ Cut 4 tablespoons of chilled butter into 24 equally sized portions and set aside
♥ 4 chilled (not frozen) pie crusts: you can make your own, or use pre-made such as Pillsbury, or Immaculate Baking (the latter is good for sweet and savory baking).
♥ Unroll chilled pie crusts and use a large circular cookie cutter to cut out 24 (or 12 if you’re cutting the recipe in half) circular crusts. Line each cup of your muffin tin with a crust, creating a catch-all vs. pushing crust to base of tin. Push little grooves into siding. Carefully line crusts with apple filling and place 2 pieces of butter on top of each pie.
♥ This is the fun part and where you can be creative. Top each pie with a cutout of your choosing with remaining dough. I used small cookie cutter hearts. Place on top of each pie. Brush with melted butter if you’d like and sprinkle with sugar.
♥ Bake for 18-22 minutes (I checked every 10 minutes).
♥ Serve with a scoop of ice cream and enjoy!
I even had a little leftover apple mixture and made a small apple pie with a squirrel cutout (thanks to my stepmom’s, who is also an avid baker, spectacular stockpile of cookie cutters).
Target has some great cookie cutter sets – the first two by one of my favorite designers (Joanna & Chip Gaines’ new line). They’re all under $10, which is an even better score!
Well, tomorrow is back to the grind. I’d love to hear what you’ve been baking up this Fall, and would love to feature a few of your favorite Fall recipes on an upcoming post!
To make this fun, email your creative dessert recipes (and photo of dessert, if possible) to: firstname.lastname@example.org for an automatic entry for a drawing of $50 gift card to Target! Entries accepted until midnight Saturday, December 2nd, CST. Winner will be selected and announced on Sunday, December 3rd and featured on my blog.
Have a wonderful week ahead!