Description
Perfect fall cake: comforting classic made in miniature forms.
Ingredients
Scale
For the crust
- 2 1/2 cups (350 g) all-purpose flour
- 1 tsp salt
- 2 tbsp (30 g) sugar
- 1 cup (225 g) cold butter, cut into cubes
- 1/4 cup (60 ml) ice water
For the filling
- 5 apples
- 1/2 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
Instructions
- 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.