In order to celebrate that Backdirndl is now also available in English, I wanted to bake a typical American dessert today: The Apple Pie
And what is better than Apple Pie? … Miniature Apple Pie!
Because you can eat it all by yourself! 😉
Let’s start baking!
For the pie crust (enough for 10 mini pies) you will need:
- 300g all-purpose flour (+ extra for dusting)
- 1/2 tsp baking powder
- 1 pinch of salt
- 1 tsp cinnamon
- 1 vanilla bean
- Zest of 1 lemon (- 1tsp for the filling)
- 100g caster sugar
- 1 egg, cold
- 1 egg yolk, cold
- 200g butter, cold
- 10 round baking pans (10cm), eg miniature tart pans
Making pie crust can be tricky at times, but with a bit of faith and a whole lot of confidence it will surely work out fine.
Add salt, cinnamon, seeds of one vanilla bean, lemon zest and sugar and again use the dough scraper to intermix the ingredients.
Then form your ingredients into a pile with a little hollow in the middle. Put the egg and extra egg yolk directly from the fridge into the hollow. Cover the eggs with the flour mixture. Cut your cold butter into tiny pieces and spread them all over your ingredients pile.
Now it is time to get messy! Courageously reach with both of your hands directly into your ingredient pile and start kneading. Be careful and don’t take too much time for this step because the warmth of your hands is your worst enemy (maybe wash hands with cold water). And don’t feel discouraged if your dough looks more like a heap of crumbs which you cannot envision ever turning into a smooth dough ball. This is absolutely normal!
Just keep kneading. Slowly but surely, your crumbs will form a small dough ball, into which you can knead all the remaining crumbs. As soon as there are no crumbs left and your dough ball is somewhat smooth, wrap it into plastic wrap and allow it to rest in the fridge for 2-3 hours.
Tadaaaa, you have succcessfully mastered the art of making pie crust!I usually make my pie crust a day in advance and leave it in the fridge overnight. On the next day, be sure to allow your dough to come to room temperature before using it or otherwise it will be too firm to work with.
Roll out pastry on floured surface 3mm thick. Be generous with the flour with this recipe (contains an extra egg yolk) or your dough will stick to everything and be impossible to handel. Mission impossible really is impossible with pie crust!
Concerning sticking issues, I am using silicone moulds, which only need to be greased once throughout their whole life. 😉 In case you are using metal or ceramic baking pans, be sure to grease and flour them AT THIS POINT!
Continue by cutting out 10 circles with a diameter of 10-11cm. Put the dough circle into your baking pan. Spread the dough evenly into the pan and push it up the sides of the pan. Be careful not to tear the dough circle.
Until the filling is ready, put the dough filled tart pans and the wrapped leftover dough back in the fridge. Preventively, add a small square of parchment paper between your baking pans before stacking them.
For the apple filling you will need:
- 800g apples, sour flavor (zB Topaz)
- 25g cornstarch
- 1 egg yolk
- 200ml apple juice
- 25g butter
- 1 tbsp lemon juice
- 75g caster sugar
- 1 pinch of salt
- 1 tsp cinnamon
- 1 tsp lemon zest
- 35g raisins
Firstly, you need to prepare the apples. This step is rather time consuming and it’s not exactly my favourite part, but it does pay off in the end, when you get to taste the filling – sooo delicious…
All the apples need to be peeled, deseeded and cut into small pieces. If you happen to be as a professional peeler as I am :-P, you may want to add another half an apple to your total apple amount to compensate for the loss.Secondly, mix together starch, egg yolk and 1 tbsp of the apple juice.
Thirdly, put the apple pieces, remaining apple juice, butter, lemon juice, sugar, salt and cinnamon into a large pot. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes. Add the starch mixture and again bring to a boil stiring constantly. Put the pot aside and allow to cool. In the meantime, cut your raisins in half (whole raisins are simply too big for tiny pies). Once the apple mixture is cooled, add the lemon zest and halved raisins.
Turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and take your tart pans and the remaining dough out of the fridge. Fill the tart pans all the way to the rim with the apple filling. Roll out the remaining dough on floured surface and cut it into 1cm wide strips of dough. Lay these strips in form of a grid (or weave) onto your filled tart pans.Cut off portruding bits!
Bake the miniature apple pies for approx. 25 minutes or until golden brown. Allow the pies to cool in their pans..
For the spread you will need:
- 80g apricot jam
Heat apricot jam in a pot until very thin. Use a silicone brush to spread the jam on the still warm pies.
Remove the completely cooled pies from their pans, dust with powdered sugar and enjoy! 🙂
Have a baketastic baking day,