Mini Apple Pie

A belated “Pi Day” tribute ;) Today I’m sharing with you my 3 secrets to my perfect apple pie recipe, used for years and is a family fav.

Update: Made it again...and again (read more for updated photos).

First secret: make your own pie crust. The recipe below is the best recipe I’ve come across and the added salt/sugar is essential to the perfect crust flavor. Second secret: I use the famous "Grandmpa Ople" recipe from allrecipes. Third secret: the apples need to be tossed in some spices. If I told you the spices exactly, it wouldn’t be my secret recipe anymore ;) Make this in one pie pan or make individual pies and use ramekins (more fun)!

Chef: the gf.

Serves 2.

Ingredients

Pie Crust
• 2 cups all-purpose flour 
• 1 tsp salt 
• 1 tbsp + 1.5 tsp sugar (white)
• 3/4 cup + 2 tbsp shortening 
• 1/2 egg
• 1/4 cup ice water


Apple Pie Filling
• 1/4 cup unsalted butter
• 1 tbsp. and 1-1/2 teaspoons all-purpose flour
• 2 tbsp. water
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 4 Granny Smith apples - peeled, cored and sliced
• Spices

Directions

1. Make the pie crust (~1 hr, 15 mins).
1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add shortening and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of shortening. In a separate bowl, mix egg with water and then fold in the flour mixture, using a pastry cutter. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little water and blend together with a pastry cutter.
2. Remove dough from machine and place in a mound on a clean surface. Gently shape into 1 large ball, then cut this in half. Roll these two pieces in to balls. Knead the 2 dough balls just enough to form a disc shape, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a ~6-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place into a ramekin. Gently press the pie dough down so that it lines the bottom and sides of the ramekin. Use a pair of kitchen scissors to trim the dough to within 1/4 inch of the edge of the ramekin. Do this again for the 2nd ramekin (serving two pies). Save the extra dough and roll that out to use as the pie top.
2. Make the Pie (~1 hour).
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Optional: pie crust pre-bake (I always do this). Place the ramekins with dough in the preheated oven for 3-5 mins to crisp up the interior walls and bottom of crust. Take out and let cool for a few minutes.
3. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Set aside for a few minutes.
4. Gently place the extra dough onto the top of the pie filling. Pinch top and bottom of dough rounds firmly together. Trim excess dough (if any) with kitchen shears, leaving a small overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 1-inch long cuts, so that steam from the cooking pie can escape. Optional: (I prefer this) paint an egg wash over the top pie crust for a nice shiny finish (using an egg white) and add a dash of cinnamon.
5. Bake 7 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 20-25 minutes, until apples are soft. Set aside to cool.
6. Serve warm in the ramekin or add a scoop of vanilla ice cream to the top and enjoy!

Garnish with the best secret ingredient: Charlie Sheen. Happy 3.14 day!

Sources: Grandma Ruth's Pie Crust, Grandma Ople's Apple Pie.

Updated: round 2!

Adding the Movenpick Vanilla Bean ice cream!

Ready for noms.

Apple pies...good for the <3