00:01These mini apple pies are basically the perfect excuse to eat pie for breakfast, lunch, and dinner without anyone judging your life choices.
00:10For the dough, combine 300 grams of all-purpose flour, 60 grams of granulated sugar, 1 teaspoon of salt, 220 grams of cold, unsalted butter cut into cubes, and 110 milliliters of water.
00:24For the filling, you will need about 800 grams of apples, roughly 4 large ones such as Pink Lady, Fuji, or Royal Gala, along with 60 grams of unsalted butter, 150 grams of brown sugar, 1 teaspoon of ground cinnamon, 1 tablespoon of cornstarch, 1 quarter teaspoon of salt, and 2 tablespoons of water.
00:44For the egg wash, combine 1 egg with 1 tablespoon of water and keep 4 tablespoons of brown sugar aside for sprinkling.
00:51The dough begins by whisking together flour, sugar, and salt in a large bowl until evenly combined.
00:58Cold butter is worked into the mixture with fingertips or a pastry cutter, leaving small visible chunks for flakiness.
01:05Water is added, and the dough is gently kneaded just until it comes together without overworking.
01:09The dough is wrapped and refrigerated to rest and firm up before use.
01:14For the filling, peeled apples are diced finely to ensure even cooking and a smooth texture.
01:18They are cooked with butter, brown sugar, cinnamon, cornstarch, salt, and water until thick, glossy, and jam-like.
01:28The mixture is cooled completely so the butter solidifies, making assembly easier.
01:32The pies are assembled with rolled dough, filled, sealed, vented, brushed with egg wash, sugared, and baked until golden and bubbling.
01:41Fresh pies keep 2 days in airtight containers.
01:44Reheat briefly in a low oven to retain crispness.
01:47Freeze unbaked pies for months.
01:50Halve or double ingredients easily without changing bake time.
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