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Recipe by Erin Grunstein

Mini Apple Pies

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Parve Parve
Easy Easy
10 Servings
Allergens

My Bubby Czarna z”l, whom I called Bubby Bagel, made the best apple pie in the entire world. This is an adapted version, made in mini format. These freeze beautifully.

Ingredients

Filling

  • 6 cups peeled, cored and sliced apples (McIntosh)

  • 3/4 cup white sugar

  • juice of 1/2 a lemon

Dough

  • 5 tablespoons grapeseed oil

  • 1/3 cup white sugar

  • 1 teaspoon Gefen Vanilla

  • 1 egg

  • 1 cup plus 1 tablespoon flour

Topping

Directions

Prepare the Mini Apple Pies

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix together apples, sugar, lemon juice and tapioca starch. Divide evenly into three- to three- and- a- half-inch ramekins.

3.

Mix together all dough ingredients and flatten dough on floured Gefen Parchment with your hands (you don’t need a rolling pin – this dough is fabulous to work with). Use an extra ramekin to cut out 10 circles of dough. Place over each apple filling. Cut an X in the middle of each pie, making sure to push apart the dough a bit – this allows moisture to escape.

4.

Mix together cinnamon and brown sugar. Sprinkle on top of each pie.

5.

Bake for about 40 minutes. Enjoy warm or cool – these are delicious topped with ice cream.

Prepare the Mini Apple Pies

Yields 10 portions

Mini Apple Pies

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