Mini Apple Pies
A twist on a classic holiday dessert.
- 2.5 cup flour (dough)
- 0.5 cup butter (dough)
- 0.333 cup vegetable shortening (dough)
- 0.5 tsp salt (dough)
- 4 medium sized apples, cubed (filling)
- 0.75 cup sugar (filling)
- 4 tbsp unsalted butter (filling)
- 2 tsp cornstarch (filling)
- 2 tsp water (filling)
- 2 tsp cinnamon (filling)
- 0.5 tsp nutmeg (filling)
- 0.5 tsp all spice (filling)
- 1 cup sugar (caramel sauce)
- 0.333 cup butter, cubed (caramel sauce)
- 0.25 cup heavy cream (caramel sauce)
- 1 tsp salt (caramel sauce)
- 5 tbsp soft butter (streusel)
- 0.25 cup oats (streusel)
- 0.25 cup sugar (streusel)
- 0.25 cup flour (streusel)
Pour flour into a medium size mixing bowl. Using cold hands or a pastry cutter, crumble butter and shortening into bowl, mixing until dough resembles wet sand. Begin adding water a few teaspoons at a time.
Knead until a firm dough forms. Shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
In a medium size saucepan, melt butter and add apples. Cook on medium heat for approximately 5 minutes, until apples are warm.
Add sugar and continue to stir, allowing moisture to come out. Simmer for 8 minutes.
Combine cornstarch and water to make a slurry, add to the apple mixture, stirring in cannabis oil and spices.
Cook for an additional 2 minutes, remove from heat, and allow to cool completely. Stir extremely well to ensure the oil has been distributed evenly throughout the filling.
Add all ingredients into a bowl and mix well until crumbly.
In a pot over medium-high heat, add sugar. Stir continuously to ensure it doesn't burn. Sugar will start to crumble and then liquify. Once sugar has melted, turn stove off.
Start mixing in the butter one cube at a time, ensuring each is mixed in well before adding the next. Once all mixed in, remove from heat and add cream and salt.
Preheat oven to 375 degrees Fahrenheit.
Roll dough to 1/4 inch thickness. Cut into 3 and a half inch cycles, re-rolling the dough until you have 12 circles.
Place the individual dough circles into a muffin pan until tray is filled. Chill for 5 minutes.
Fill each tart with one heaped tablespoon of pie filling, and one heaped tablespoon of streusel.
Bake for 25-30 minutes until crust is golden brown. Let stand in pan for 10 minutes before removing.
Place mini pie on a plate, drizzle with caramel sauce, and serve.
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