The perfect fall cake: a comforting classic made in miniature forms.
By Tamara Novacoviç
I have recently found a magazine issue dedicated to fall pies and tarts. This abundant season gifts us with most beautiful juicy fruit, meant to be transformed into the most delicious pie fillings. I drew the inspiration from the magazine and once again used our beautiful apples in this flavorful classic. With a tiny twist: apple pie reduced in size. Individual mini pies, so cute.
Apparently, recent trends originating from French pastry bakers dictate downsizing desserts into individual pies, tarts, even cakes. Now, I am not so crazy about the idea of mini birthday cakes, I am old-fashioned when it comes to having a big, birthday cake and cutting slices with knife. Also, traditional Croatian apple pie is a bit different than the American one and is made in large rectangular baking pans (and later cut into small rectangular or square pieces). However, I salute the idea of mini cupcakes, tarts and pies like this one, they are perfect for parties and they look cute.
I took a classic apple pie and turned it into small bite-sized pies, baked in muffin tins. I adapted the recipe from Zoom Yummy.
- 2½ cups (350 g) all-purpose flour
- 1 tsp salt
- 2 tbsp (30 g) sugar
- 1 cup (225 g) cold butter, cut into cubes
- ¼ cup (60 ml) ice water
- 5 apples
- ½ cup (100 g) brown sugar
- 1 tsp cinnamon
- 1 tsp lemon zest
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 tbsp plus 1 tsp (15 g) cornstarch
- Wash apples, peel and cut into tiny dices. Add cinnamon, sugar, lemon zest and juice, vanilla, melted butter and cornstarch. Stir to combine.
- Preheat oven to 356 F (180 C). Grease muffin tins.
- On floured surface, roll out chilled dough to about 0.1-inch (3 mm) thickness. Using circle cutters (or a glass) cut out the dough. You will need 2 sizes: bottom part will be larger and top a bit smaller. Take the bottom circle and press it gently into a muffin cup. Fill it with apple mixture, to the top. Put smaller circle on top of your mini pie, press edges with fork or your fingers.
- Using a sharp knife, make slits in the center of each pie.
- Bake for about 40 minutes, until nicely golden.