Mini Apple Pies

Cute, yet delicious, and perfect for Fall or Sukkos.

Directions

For The Dough

1. In a medium-size bowl, sift the flours, sugar, salt, and baking powder.

2. In a food processor or stand mixer, mix dry mixture and margarine until it forms a lumpy sand-like consistency.

3. Then add egg and mix.

4. Slowly pour in the ice water until a dough is formed.

5. Take the dough and a shape into a ball.

6. Cover with plastic wrap and put in the freezer for half an hour.

For The Apples

1. While your dough is in the freezer, make the apple filing.

2. In a sauce pan on medium-high heat, add margarine and let it melt. If your pan is hot enough, it should melt in about 30 seconds.

3. Add apples and let them cook in the melted margarine for about a minute.

4. Then, add cinnamon and sugar. Mix until well combined.

5. If you have a sauce pan that has a cover, cover the pan. Put the flame on low and let it be until your dough is formed and ready for the filling. Every so often, lift the cover and mix just so that none of the apples are sticking to the bottom of the pan.

6. If you are using a pan that has no cover, put the flame on low, and more frequently scrape the pan just so the apples don’t stick. They should not but if they do, turn off the heat and let it just sit there.

Assembly

1. When your dough is ready, preheat oven to 350 degrees Fahrenheit.

2. Take a muffin pan and put cupcake liners directly in the muffin pan.

3. Lightly flour your surface, and cut your dough into four parts.

4. Roll each one of the parts one at a time until the dough is around 1/4-inch thick.

5. Cut your dough into circles that match your size of the cupcake liner. It does not have to be perfect.

6. Repeat with the three other parts of the dough.

7. When done, take the scrapes of the dough and add it, if needed, to the cupcake liner. It should be about halfway up the liner.

8. Add the apple mixture to the cupcake liners.

9. With the last part of the dough, roll it out to be around 1/4-inch thick. Then cut in half horizontally and cut strips that are 1/8-inch-wide vertically.

10. Over your cupcake liners, place three of the strips of dough vertically and two of the strips of dough horizontally.

11. Then, crisscross to create the lattice work.

12. Brush with an egg yolk.

13. Bake for around 25 to 30 minutes or until golden.

Notes: If you don’t have spelt flour you can just use 1/2 cup more of the regular flour.

If you don’t have cane sugar, for the dough you can use regular sugar and add four tablespoons.

For the apple mixture you can also use regular sugar, but increase to 3/4 cup.