How to Downsize Your Pies

 

These are a bit of work; but wonderful results. King Arthur Flour website; click on Blogs and search "how to down size".  I made 12 mini apple pies and used the Crumb Crust for the topping. Pecan and Pumpkin are also featured. 

Ingredients for Pie Crumbs (make ahead, seal and store in the freezer) ( enough for 12 mini pies)

• 2 1/2 cups (300g) unbleached flour
• 1 1/4 teaspoons salt
• 1/4 cup (46g) shortening
• 10 tablespoons (142g) very cold unsalted butter (diced)
• 6-7 tablespoons ice water or cold vodka ( I used both)

Directions for Pie Crumbs:

Mix flour salt and shortening until fully blended into the flour.

Add cold diced butter and mix in a stand mixer until some butter has broken down and some remain in larger chunks. (The liquid is added when ready to prepare the mini pies.)

Seal in a ziplock bag, label and freeze.

Rest pie crumbs in mixing bowl for 30 minutes when ready to prepare the mini pies.

Add enough liquid to bring everything together in a rough but cohesive ball. 

Divided dough into 12 pieces (40g) ea. Shape into a ball; then flatten into a 2-inch disk.

Place each disc into the wells of an ungreased muffin tins. Full size ( 2-inches across the bottom, 2 3/4-inch across the top and 1 1/4-inch deep)

Using the bottom of a glass spice jar; center the jar over disc, press down, twisting the glass a bit. Use your fingers to press the crust the rest of the way to the top of the well.

Put the muffin pan in the refrigerator to keep the crust cool while you make your filling.

Ingredients for Apple Pie Filling:

• 4 tablespoon butter
• 8 cups peeled, finely diced apples (about 3 pounds)
• 12 tablespoons sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamont
• 1/4 teaspoon nutmeg
• 1/4 allspice
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 teaspoons vanilla
• 2 tablespooons lemon juice

Directions for Apple Pie Filling:

Preheat oven to 425-degrees.

Melt butter in a large saucepan and cook over medium heat and add the apples; stirring frequently for a couple of minutes until apples are thoroughly coated with butter and exude juices.

Add sugar, salt and spices and cook a couple of minutes until syrupy.

Add flour and cornstarch; stirring until thickened.

Stir in vanilla and lemon juice. 

Remove from heat and allow to cool a bit.

Ingredients for Crumb Crust:

• 1/2 cup flour
• 6 tablespoons cold butter
• 6 tablespoons sugar

Directions for Crumb Crust:

Place all ingredients in a food processor until cohesive.

Putting it all together!

Scoop the filling into the prepared muffin crusts. 73g for each.

Add a generous 1 tablespoon of Crumb Crust on tops of each.

Bake 35-40 minutes until edges of crusts are light brown and filling is bubbly.

Remove carefully and carefully loosen their edges.

After 15 minutes remove pies and place on rack to finish cool

Wrap and Freeze. 

Thaw and reheat 5-10 minutes at 350-degrees.

Serve with vanilla ice cream.