MINI APPLE PIES

It's mid week and sunny here in Central Florida. It's a busy day as I have company coming for our bi weekly Wednesday night dinner. 

It gives me a chance to try out some new things and tonight is no exception.

Tonight we are dining on Chicken A La King on Mashed Taters and Biscuits. Also our usual salad.

But I thought I would change it up a bit with a nice desert. One that is quick and easy.

I love pie, it's one of my favorite things. 

Some day I'll tell you my favorite pie story, but that's for another blog. Anyway, I was messing with my ROKU player the other day, and I found the “ONE POT CHEF.”

https://www.youtube.com/user/OnePotChefShow    (I LOVE THE AUSTRALIAN ACCENT)

In looking at his shows I found one on MINI APPLE PIES. They looked so damn good, my mouth was watering and I could not wait to get into the kitchen.

I have to be honest, his theme was 'cheating in the kitchen'. In other words he used pre made pastry dough and pre made pie filling.

Since pre made Pie Filling is grounds for divorce in our house, I had to compromise with pre made pastry dough and HOME made filing.

 

I am making these early, so let's go to the kitchen and get this bus a rollin'.

Don't forget your beer.

First, the FILLING

3 GRANNY SMITH APPLES

½ LEMON ZEST

1/8 TSP GRATED NUTMEG

JUICE OF ½ LEMON

¼ TSP SALT

1 TSP CINNAMON

¼ CUP SUGAR

¼ CUP BROWN SUGAR

Do I need to tell you to peel the damn things first?

CUT APPLES INTO SMALL PIECES AND ADD THE ABOVE

INGREDIENTS.

STIR

ADD 3 TBL PIE THICKENER, AND STIR

MICROWAVE ON HIGH FOR 3 MIN

STIR

MICROWAVE FOR 3 MORE MINUTES

SHOULD BE SOFT BUT NOT OVER COOKED

MAKE THE DOUGH (THAW IT OUT)

TWO SHEETS OF PASTRY DOUGH CUT INTO 8 EVEN PIECES

Depending on the thickness of the dough, you might want to roll it out a bit. I thought my dough came out a bit too think, so I will try it next go around. And there will be a next go around.

PRESS PASTRY INTO MUFFIN TIN (CAREFULLY)

FILL WITH THE APPLE MIXTURE

ADD A SMALL PAT OF BUTTER

FOLD PASTRY OVER, THEN PINCH TO SEAL

GLAZE

WHISK ONE EGG IN A SMALL BOWL, AND BRUSH THE TOPS OF EACH PIE .

SPRINKLE TOPS WITH CINNAMON SUGAR

(2 TBL SUGAR & ½ TSP OF CINNAMON)

BAKE AT 400 DEGREES FOR 20-25 MIN UNTIL GOLDEN BROWN

HINT: IF THERE ARE ARE “UN USED” SPACES IN THE MUFFIN PAN, FILL ½ WAY WITH WATER

And yes, that is a 'flip fold'. Thank you Sheldon Cooper. We use the laundry room to cool baked goods. (we have dogs and cats)

These min pies can be served warm or cold. I opted for cold with a scoop of Ice Cream.

(IT'S NOT BURNT, THAT'S THE CINNAMON)

But that was after I tried a warm one..... (I couldn't wait).

Damn they were good.

Here is a link to David's blog. Check him out. 

http://onepotchef.blogspot.com/

B.T.W.,    Notice his small stove. If he can turn out these kind of meals, it proves that it's not the size of the kitchen that matters. It's the person standing in front of it.

Next up, we'll tackle the main entree. Chicken A La King.

But first, I need a beer.