I can’t seem to stop buying cookbooks.
I don’t take drugs . . . I don’t drink . . . I don’t swear very often . . . .
I’m hopelessly addicted to cookbooks!
My newest read is Sarabeth’s Bakery by Sarabeth Levine. It’s a stunner and it’s at least two inches thick. The photography is by Quentin Bacon, and it’s beautiful! I read these cookbooks like novels, and can’t put them down until I’ve ear marked everything I want to try baking. These individual deep dish pies were first on my list to try.
They were lip smacking delicious!
They look beautiful in the cups, but the recipe tells you how to pop these little pies right out of there shell.
. . . So I did just that!
Not bad! I used my own pie crust recipe, since it never fails me. It’s flaky, tender and melts in your mouth. I don’t tend to eat much of what I bake, but I will confess . . . I ate a whole mini pie. I’ve been working it off ever since. It’s like I slapped it right on my thighs!!
These pies are topped with streusel and . . . it’s really good! In fact, even before the streusel is baked . . . it’s really good! These little pies came out of their mold pretty darn easily. I was actually shocked. Free standing pies look pretty darn sophisticated and pretty. We ate them anyway. The recipe actually calls for peaches. I’m fresh out of peaches right now, so I used apples and Raspberries instead. I guarantee you that as soon as peaches are on . . . they will be made into pie! You can use any berry that you would like. Blueberry or Cherry crumb pies would be scrumptious as well.
My Freezer was lacking ice cream, so I whipped some cream instead.
Come on . . . I’ll show how to make them.
You will need to make the pastry for pie crust first. If you want to make my flaky pie crust, then click this link: MY FAVORITE PIE CRUST. I’ll also post the Pie Dough recipe that comes in this yummy cookbook. Make sure that before you proceed rolling out your dough, you chill it first. The colder you keep pastry . . . the flakier it will be! While your pastry is chilling in the fridge, you can prepare the filling.
I used about 4 cups of sliced granny smith apples and 1 cup of frozen Raspberries. In a large bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg and a pinch of salt. Mix this dry mixture with a fork or your fingers until it’s not lumpy. Toss in your sliced apples and stir well, until the apples are all coated. Add 1 teaspoon of good vanilla extract.
Melt 2 tablespoons of butter and zest one lemon. Add this to your apple mixture, along with 1 tablespoon of freshly squeezed lemon juice. Cover bowl with saran wrap and place in the fridge until you are ready to fill your pastry cups.
On a lightly floured work surface, roll out a 7″ circle of pie dough, 1/8 inch thick.
Using a 6 inch ring or a saucer as a template, cut out the circle of dough, using a pizza cutter or a sharp knife.
You can also roll out a larger amount of pastry, and cut several rings at once. I didn’t worry so much about being precise with my rolling, since I wanted to use the scraps for this!
We love simply sprinkling cinnamon & sugar over the pastry and baking it until golden. Yum.
Place each circle of pastry between parchment paper. Cover with saran wrap and keep it chilled while you cut all your circles. I only made 4 mini pies, but with my recipe and Sarabeth’s recipe . . . you should be able to make at least six mini pies.
This is what I did with the extra pastry.
I filled a large tart pan, pricked it with a fork . . . covered it very well . . . and put it in the freezer for later. I have my eye on a Strawberry Custard pie recipe that is also in this Cookbook!
Important Note: Take a cube of butter, and run it all around the insides of the little cups until they are well coated. Sprinkle a bit of flour inside those cups, and shake it all around. Tap out the excess flour. Now you are ready to grab those pastry circles from the fridge, and line the insides of those little ramekins or custard cups. Be careful as you press the pastry down inside the cups, so that you don’t tear the pastry dough. If you do . . . just press it back together.
Try working as quickly as you can, so that the dough doesn’t get too warm. Make sure that you have the pastry pressed snugly into the corners. Let the excess dough hang over the sides. Place the ramekins on a cookie sheet that has been covered with parchment paper. Refrigerate for five minutes. Note: I’m using CorningWare ramekins 7oz.
Scoop the filling into the shells, piling it just above the edge of the ramekins. (Fill them quite full. As the filling cooks it shrinks.)
One at a time, pleat the pastry over the filling – the center of the filling will be exposed. Cover gently with saran wrap, and place your pies in the fridge to chill while you prepare the streusel.
Streusel: Flour, sugar, brown sugar, cinnamon, melted butter & vanilla.
With a fork, mix just until combined. You want to make small lumps.
Grab the pies from the fridge.
Gently press the streusel over the top of the dough and filling. I could be quite generous with the streusel, since I only made 4 pies. Bake until the tops are nicely browned, 50 to 65 minutes. I baked my pies in the middle of the oven until the tops were very golden. Then . . . I moved the rack one notch down, and continued to bake the pies until the sides and bottom were also brown. There is nothing worse than a pie with a soggy bottom crust!
To check the pies for doneness, use the rounded tip of a dinner knife to separate the top edge of the crust from the side of a ramekin and take a peek – the side crust should be golden brown. If not, bake a few minutes longer. (If the streusel is starting to get too brown, tent them with aluminum foil.
Transfer the ramekins to a wire rack and cool, about 20 minutes. (Do not let the pies cool completely, or they may stick to the ramekins and be difficult to remove from the cups.) If this happens, remember that the pies are just as tasty if eaten directly from the ramekins!
To remove the pies, use your fingers to gently loosen the top edges of the crust from the ramekin. I took a knife while they were cooling, and gently ran it around the outside edges – several times, as they cooled. After about 20 minutes . . . pick up a ramekin, cup your other hand and invert the pie into your cupped hand to unmold it. Place right side up onto the wire rack. Serve warm or at room temperature.
Caution: Extremely Delicious!
I believe I’m #7.
*I’m still trying to get the print this plugin to work properly. Hopefully I’ll figure it out soon. In the meantime, just copy & paste it to Word or another program.
DEEP DISH APPLE RASPBERRY CRUMB PIES
Individual streusel-topped pies that will certainly impress!
TENDER PIE DOUGH (recipe from cookbook)
- 14 tablespoons (1 3/4 sticks) unsalted butter, cool room temperature, cut into tablespoons
- 1/3 cup whole milk
- 2 1/2 cups all purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1/4 teaspoon fine sea salt
Follow link above for Jonna’s Pie Crust Recipe.
- 5 ripe medium peaches, pitted, peeled, and cut into 1/2 inch cubes. About 4 cups
- 1/3 cup packed brown sugar
- 2 teaspoons cornstarch
- Seeds from 1 plumped Vanilla Bean or 1 teaspoon pure vanilla extract
APPLE RASPBERRY FILLING:
- 4 Cups of thinly sliced or 1/2 inch cubes of peeled tart apples
- 2 tablespoons of melted butter
- zest from 1 lemon + 1 tablespoon of freshly squeezed lemon juice
- 3/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 2 Tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/3 cup plus 1 tablespoon all purpose flour (I used a bit more flour than this)
- 1 tablespoon sugar
- 1 tablespoon light brown sugar
- 1/8 teaspoon ground cinnamon
- 2 1/2 Tablespoons unsalted butter, melted
- 1/8 teaspoon vanilla extract
- Position a rack in the bottom third of the oven and preheat to 350 degrees.
- Line a baking sheet with parchment paper. Generously butter the insides of six 6-ounce (3/4 cup) ramekins.Dust the insides well with flour, being sure they are completely coated, and tap out the excess flour. Set aside.
- To make the PEACH filling, combine the peaches, brown sugar, cornstarch, and vanilla in a medium bowl. Let stand while preparing the crumb pies.
- To make the APPLE RASPBERRY FILLING, combine the apples, raspberries, sugars, flour, cinnamon, nutmeg, salt, melted butter, zest & lemon juice. Set aside. I like to keep this covered in the fridge while I prepare everything else.
- On a lightly floured surface, roll out the first disk of pie dough, 1/8 inch thick. Using a 6 inch metal ring or a saucer as a template, cut out the rounds of dough. Stack the rounds on plate and separate them each with parchment paper or saran wrap, and place in the fridge. (The dough softens easily and must remain cold.) Working quickly, fit the rounds into the prepared (buttered & floured) ramekins, pressing evenly into the corners. Let the excess dough hang over the sides and gently form a ruffle. Place the ramekins on a sheet pan that is covered with parchment and refrigerate for 5 minutes.
- Scoop the filling into the shells, piling it just above the edge of the ramekins. One at a time, pleat the pastry over the filling – the center of the filling will be exposed. Gently press the streusel over the top of the dough and filling.
- Bake until the tops are nicely browned, 50 to 65 minutes. To check the pies for doneness, use the rounded tip of a dinner knife to separate the top edge of the crust from the side of a ramekin and take a peek- the side crust should be golden brown. If not, bake a few minutes longer. If the top is beginning to become too brown, prepare a foil tent over the pies. Transfer the ramekins to a wire rack and cool, about 20 minutes. (Do not let the pies cool completely, or they may stick to the ramekins and be difficult to remove. If this happens, remember that the pies will still be delicious right out of the ramekins.
- To unmold the pies, use your fingers to gently loosen the top edge of the crust from the ramekin. (Carefully run a knife around the inside of the ramekins to loosen the crust, but take care not to cut the crust.) Using a kitchen towel, pick up a ramekin. Cup your other hand and invert the pie into the cupped hand to unmold the pie. Place right side up onto the wire rack. Repeat with the remaining pies. Serve warm or at room temperature.
INSTRUCTIONS FOR TENDER PIE DOUGH
- Beat the butter in the bowl of a heavy duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a spatula. The butter mixture should be fluffy, smooth, and shiny, like a buttercream frosting.
- Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on LOW, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn ot the dough onto a lightly floured surface. Knead very gently until it is smooth. Divide the dough in half. Shape each portion into a disk, about 1 inch thick. Wrap each disk in plastic wrap.
- Refrigerate until chilled but not hard, 30 minutes or so. The dough can be refrigerated up to 1 day but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.
Blueberry Crumb Pies: Substitute 2 pints fresh blueberries, for the peaches.