Friday, January 11, 2013

Mini Apple Pies

My mom makes this awesome pastry braid thing for New Year's Day dinner. It's corned beef, cabbage, and Swiss cheese all wrapped up and it's DELICIOUS. This year, she decided to experiment with Pillsbury Crescent Roll Seamless Dough Sheets. She bought two and only used one, so we had one left over.

The point of telling you this is, this leftover pastry dough was the reason I made these mini pies. I was looking for something to make with it and these are what I decided on.

For my filling, I used Pillsbury's Perfect Apple Pie recipe. I changed it up a little bit to suit my tastes - I only used one tablespoon of flour, half a teaspoon of lemon juice, and about one sixteenth of nutmeg (I'm not a huge nutmeg fan). Also, my apples were a little smaller than medium-sized, and they were Granny Smith.

For my baking directions, I followed Dollhouse Bake Shoppe's cues. I baked them at 375 degrees and planned on following her advice to bake for 25 to 30 minutes, but they only took ten. Granted, I only made six mini pies. This is because after six I didn't feel like making anymore. I had loads of filling left over, as you might imagine. With it I plan to make applesauce. If it works out, maybe I'll post that on here too. Who knows.

I'd intended to drop a bit of butter on top of the filling in each pie before adding the lattice, but I forgot. I also forgot to add the egg wash which gives pies such a pretty sheen. At any rate, they turned out lovely enough.

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