Okay, so I used to be that one person who would eat the rim
of the crust of the apple pie. I cannot count how many times I left my family
crustless. I never ate the filling just the crust, is that weird? Nah…
It wasn’t until about three year agos, that I actually had
my first WHOLE slice of apple pie. Given the fact that im dedicating a post to
apple pie; I was transformed.
I opted to this recepie but added and tweaked a few things.
Apple pecan mini pies
Yields: 12 mini pies
2 recipe pastry
½ c. unsalted butter
3 tbs all-purpose flour
¼ c. water
½ c. white sugar
½ c. dark bown sugar
3 peeled and cube sliced
1 tsp vanilla extract
2 tsp cinnamon
Pinch of nutmeg
Muffin pan
2 tsp additional butter
¼ c. chopped pecans
Pre-heat oven 365 degrees.
1.In a medium saucepan melt your butter [medium heat]. Once
melted add in flour to form a paste. Add in the water and white and brown
sugar; bring to a boil. Reduce temp and let it simmer in low heat.
2. Peel your 3 apples and cut them in small cubes, add them
into the filling mixture and stir. Keep sauce pan in low heat. Set aside.
3 Roll out your recipe pastry and cut out circles about two
inches larger than the muffin pan, and mold them in the muffin pan.
4. melt two tsp of butter and brush into the pastry.
5. add a thin layer of chopped pecans in the mini crusts,
then add in the filling mixture.
6. you should have left over pastry dough, with that dough
cut out thin strips to place on top of the filling.
7. Place in oven for 20-30 minutes or until the crust is
golden.
Enjoy!
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