This recipe is pretty dang easy and you can make it with all
the stuff hanging out in your cupboard.
This is a recipe for pocket Apple Pie.
To me apple pie is a staple of all countries, but its leaky,
a mess and hard to handle if you have left overs. This recipies make small
pocket sized apple pies that use your standard apple recipe but you cup small
apple pies out.
To make the filling:
Use your favorite apple, don’t stick to the granny apples,
branch out and try a new flavor. I like the gala ones… they are the ones that
are normally on sale in my area. If you
have an apple slicer use that to cut up 4 apples then shave off the peel. To me
it was easier to shave off the peel after I used the apple slicer.
Place your sliced apples in a medium sized bowl and add 1
cup of sugar, 1 teaspoon cinnamon, ¼ ts ground nutmeg, 2 tablespoons of vegetable
spread in with your apple mess. Fling all this mess together then stick it in
the fridge so your apples don’t darken.
This mixture can stay in your fridge for a few weeks before going bad.
For the pie shell, I wouldn’t buy the ones that are already
made, they seem pretty dry to me. I made mine with 2 cups of gluten free flour,
1 tsp salt, ¾ cups of shortening and 4 tbs of water. Fling this mess into your
blender. If the mix is very wet after
you mix it, wrap it in wax paper and put it in a ziplock bag and store in your fridge
for a few days… the liquid will seep out and then you’ll be able to work with
it.
To roll out the dough use your roll pin or a cup. Place the
wax paper on your counter and dust with flour.. make sure to get your hands,
rolling pin or cup good and dusted as well so nothing sticks to you, your
table, rolling pin, or anything else that may be floating around. Roll the
dough to about an 1/8 or ¼ inch thickness.
If you have the nifty pastry cutter from The Pantry Chef (I do and I love
it) use this to make your pie circles, if you don’t have one of these, use your
cup to cut out your circles. You should
be able to make about 12 mini pies with this.
Once you run out of circles to make on pie crust, roll up your dough
again and repeat until you have run out of dough. Make sure to divide your pie crust into two,
one for your bottoms and one for your tops. You will need to slice holes into
the tops so the pies do not burst while cooking and mess up your seal.
Lay out your cookie pan and remember to spray with Pam or equivalent
so the pies don’t stick to the pan. Lay your
bottom crust on the cookie sheet and put 1 to 2 tbs of filling onto the bottom
crust. Lay the pie crust tops on top and pinch together the tops and bottoms to
ensure there is a good seal all the way around. You can pinch, fold, or
whatever you want, just make sure it is completely sealed or you will leak all
over the place and end up having to clean your oven after the debacle. You can brush the mini pies with vegetable spread
to have a nice brown top if you wish, I didn’t and it was just fine.
Bake the pies at 425 degrees for about 20 minutes. You may
need to keep an eye on the first round to ensure you have a good seal. These can be eaten right after cooling or
stuck in the fridge for a good snack during lunch. These keep for a good while
and are even great after you freeze them.
