APPLE PIE MINI TART

What could be better than this mini apple pies....????These delectable mini apple caramel pies are perfect for cozy fall days or it's ultimate dessert to kick off the season. Just like the traditional version, these tarts have flakey crust and gooey, delicious center but are studded with diced apples and a hint of cinnamon. Isn't it a great combination!!  There is nothing better than the smell of the fresh apple pie baking in the oven. This is my first pastry crust from scratch. With a bunch of apples on hand I decided on apple pie, but not just one pie, many mini apple pies for something little different. Certainly just doing one pie would be easier but mini pies are a fun option for a change of pace. Apple pie is best served warm with a big scoop of vanilla ice-cream and caramel sauce drizzle on top.

 

INGREDIENTS:

For Pie Crust:

2 ½ Cup [375gm] Fine Flour/ Maida, more for dusting

3 tablespoon Sugar

1 teaspoon Salt

1 Cup [ 225 gm] Butter, cubed and chilled

4 tablespoon Cold Water

For Apple- Cinnamon Filling:

2 ½ Cup Apple, cut into fine pieces

¼ Cup Brown Sugar

3 tablespoon Corn Starch

1 teaspoon Cinnamon

¼ teaspoon Nutmeg Powder

1/2 teaspoon Lemon Juice

Some Other Ingredients Needed:

2-3 tablespoon Non-dairy Cream

1 tablespoon Brown Sugar

For Serving:

Vanilla Ice Cream

Caramel Syrup

METHOD:

For Pie Crust:

STEP 1 – In a large bowl, combine flour, sugar, salt and add the cubed and chilled butter and mix into flour with your hands.

STEP 2 – Gradually, add cold water, a teaspoon at a time and gather pastry into a ball. [See Notes]

STEP 3 – Divide the dough ball into two parts.

Using hands make flat discs with it and wrap them in a cling wrap/ aluminium foil and put in refrigerator and chill for ½ an hour or until dough is firm and cold, yet pilable. [see notes]

For Making The Filling:

STEP 1 – In a large bowl, mix together the chopped apple, sugar, corn starch, ground cinnamon, nutmeg powder, lemon juice and mix until well combined. Keep it aside.

For Mini Apple Pies:

STEP 1 – Pre-heat the oven at 350 degrees F/ 180 degree C for 10 minutes.

STEP 2 – Take out the dough from the refrigerator. Roll out the 2/3 of the pie crust dough onto a lightly floured working surface, about 1/8 inch thick. Put two parchment papers under and above the pastry dough which helps to roll it easily.

STEP 3 - Grease the mini tart moulds with butter.

STEP 4 – Then using 3 inch round form [like cookie cutter, bowl], cut 12 circles out of the dough.

Press each dough circle into the bottom of a greased mini tart shell/ muffin pan, leaving a tiny rim of the dough sticking out at the top.

STEP 5 –  Repeat the same with the rest of the dough to fill all 12 molds. Prick the bottom of the shells using a fork.

How to Proceed:

STEP 1 – Fill each cup/ shell with the apple pie filling until nearly full, about 2-3 tablespoon per shell.

STEP 2 – Roll out the remaining dough to create a top crust to cover each pie.

STEP 3 – To make a mesh design, use a knife/ pizza cutter and cut out thin strips of dough. Then lace together to form a mesh as shown in the photos below. 

STEP 4 – Cut out a circle of the weaved lattice/mesh dough just large enough to cover the top.

STEP 5 – Then using a cake spatula, carefully place the mesh on the top of the pie.

STEP 6 – Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed.

STEP 7 – Brush the top of each pie with non-dairy cream, then sprinkle with some brown sugar as desired.

STEP 8 – Put them on a baking tray and bake for 25-30 minutes or until the pie crust is lightly golden brown and the filling starts to bubble.
STEP 9 – Remove from the oven and set aside to cool for 10-15 minutes.

STEP 10 – Then very carefully loosen the edges of the pie with a sharp knife. Gently lift out from the mould. Serve immediately or transfer to a wire rack and cool completely.

Enjoy as they are or serve with a dollop of vanilla ice cream and drizzle with caramel sauce and relish with your family and friends. Serve when they are slightly warm.

NOTES:* You could also put all ingredients of pie crust in a food processor and pulse until a dough form.

                *Refrigerating the dough helps the shortening to become slightly firm, which helps to make the baked pastry more flakey.

               *If refrigerated for longer, let pastry soften slightly before rolling.