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.
by Get Off Your Butt and BAKE
These are little bites of heaven!
Oh my goodness. I just happen to have a bag of apple wedges in my freezer waiting for the perfect recipe. This just might be it! I am a massive fan of anything that combines cinnamon and apple.
But what if I don’t want to share? Can’t I just hide in a corner with them all to myself?
These look incredible!
These look delish! I’ll be giving them a try asap!
Hope your holidays were blessed and happy ones, Jonna!
THANKS INGRID! I HOPE YOU ARE DOING WELL, MISS YOUR BLOG!
delicious looking snacks
I am so happy I was the Lucky Daughter to come visit just in time to try these decadent little things. They really were so yummy. I ate all of them you sent home before church on Sunday. Then I realized it was fast sunday. Oops… They are way yum. A great new portion controlled pie!!! Lol
I’m so excited to see these! This past autumn was the first in many years that I did not get around to baking my famous apple pie (famous in my family anyway).I want to try these soon! They look so yummy 🙂
I think I just died and went to heaven!
Just by sheer accident, I happen to stumble upon your blog, and see that you are also on foodbuzz, which I will look up later. The real reason I stopped by your blog, is because a Hungarian food blogger linked back to your blog, baking your yummy little apple mini pastries which, by the way resemble the famous Rugelach that requires cream cheese, and butter, instead of shortening…otherwise the shape is the same, but not the filling.
Your pie crust recipe is great, especially the vinegar added to it, but I use a little butter, maybe 1/4 cup (cold) and less shortening, by 1/4 cup. also about 2 Tbsp of ice water. All the shaking, and “not touching by hand” can also be used in the food processor which gives the same results, but then…either way, at some point, you have to roll out the dough…without rolling out the dough that you did not clearly explain, will give foreign bloggers a misunderstanding of the method.
She claims, that just shaking the dough will form the pastry together, just like the way it’s supposed to turn out!…LOL
I just found this to be so incredibly funny, as in LOL funny, that she posted in her blog, in Hungarian!
Enough, said…Just love your yummy little apples in a blanket, and I do want to try it myself…but I think I will just stay with my trusty food processor to do the shaking…unless I want to exercise my arms, which I do it at the gym, lately:DDD
This is genius recipe. Simple and genius. Lovin it. I am going to a baby shower tomorrow and have to bring something. I am so going to make these! They are perfect party fare. Thanks!
I had one red and one green apple that were begging to be used. I did a julienne of both so that I could get the red and green togeher in each blanket. Oh so yummy! I did a super easy carmel sauce from sweetened condensed milk by request of my boyfriend and it made a perfect dip. I dont make many deserts so he thought this was an amazing treat. I am a fan of your blog and this was just such a great easy Idea I wanted to say thanks for helping me get off my butt and bake (and making it so easy!).
Here is the link to the carmel sauce that I use just in case anyone is interested. Hope you dont mind the link…
Sounds incredibly simple in the Tupperware- what a great idea! But where does the 1/2 cup of water come in to play? I’ve read the recipe over and over and do not see where you are using the 1/2 cup of water- ? Also, this is the 2nd pie crust recipe I’ve seen with egg and vinegar- what is the purpose of these, especially the vinegar? Does it make the crust flakier or better tasting or does it just help in the cooking?
At the bottom of the post is the recipe. After shaking the flour & shortening until pea size lumps remain, you then add the water/vinegar/egg mixture. Toss some of the flour/short over the liquid. Replace the lid and shake, shake shake again until it forms a ball. If you need to add more flour, add only 1 tablespoon at a time. The mixture should leave the sides of the bowl, and form a loose ball, that you can bring together with your hands. This way, you aren’t making the pastry tough by handling it too much.
As for your question about the vinegar…Vinegar can serve two useful roles in pie crusts — it promotes tenderness and can keep the crust from getting too brown. Vinegar brings water to the dough, which is essential to the creation of the crust, but also a mighty, gluten-slaying acid.
Hope this helps,
I just made these, and they were the most disgusting, lardiest thing I have ever tasted. I don’t know what went wrong! Obviously it was my fault because every else who made them seemed to love them, but I just don’t know what happened!
Oh boy….I don’t know what went wrong! This is our favorite pie crust recipe, and as long as you roll the apple in cinnamon & sugar,
you just can’t go wrong. Think of it this way: You saved yourself lots and lots of calories.
Can you please tell how can I make eggless version of these cuties
Below is a good recipe for pastry without egg.
Pastry for Pies and Tarts: (eggless)
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.