I made something quite delicious today.
It was a battle . . . and I lost.
My head was telling me “NO” . . . don’t you do it.
That little monkey on my shoulder won!
These flaky little Apple Pies are mini’s, so you can eat one or two.
You will need to give the rest away.
Since we have all made resolutions to indulge less and exercise more, maybe you should just have one! You might be asking . . .Why did I cave? I had too many Apples in my fridge that needed to be used. I decided on the Granny Smith, since tart apples and Cinnamon & Sugar Pastry is the perfect marriage. Previously prepared pastry, was also calling my name from the freezer.
Hint: Do yourself a favor, the next time you make a pie, make extra pastry dough. Freeze part of that pastry between sheets of plastic wrap. These little pies were a cinch to make, since the heavy work was already done. All I needed to do, was let the dough thaw a bit. You still want it to be COLD.
Start by peeling your apples and cut them into wedges.
I simply used my handy dandy apple thingy.
Squeeze a tablespoon or so of FRESH squeezed lemon juice over the apples, to prevent them from turning brown.
Toss the apple wedges in a Cinnamon & Sugar mixture . . . as much or as little as you like.
I cut two large apples and used 1/3 cup sugar + 1 teaspoon cinnamon.
Roll out your pastry.
(You could, use that store bought pastry dough . . . but it’s really not very good!)
Using a pizza cutter, cut your pastry in strips. They should measure slightly less in length than your apple wedges.
Cut it off when you have one full wrap.
Roll that Apple in a blanket in more Cinnamon & Sugar.
Place your little mini Apple pies on a baking sheet lined with a Silpat or Parchment paper.
(This is an important step … use one or the other!)
Bake in the middle of a pre-heated 350 degree oven, until nice & golden.
Cool slightly then remove from the Silpat or Parchment paper while still warm.
The bottom side is heavenly.
Now run . . . run far, far away from these little DEVILS!
I have an unusual way of making my pie crust though. I don’t touch it with my hands at all! I put all the ingredients in a big Tupperware bowl, and shake it wildly, until it all comes together in a big ball. Really….it works. It’s the key to a tender flaky crust.