Makes (2) 9" Crusts
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 cup butter
4-5 tablespoons cold water
3-4 apples (We used Golden Delicious)
1/2 lemon for the juice
1/2 cup brown sugar
1 teaspoon ground cinnamon + a sprinkling for garnish
2 teaspoons all purpose flour
1 Tablespoon butter
(1) regular 12 hole muffin tray
(1) 4 inch round cookie cutter
Cut the apples in quarters, peel, remove the core and chop into very small pieces for this filling. Put the chopped apples into a small mixing bowl.
Squeeze the juice from the lemon and pour it into the chopped apples.
In a small container, stir together the brown sugar, cinnamon and flour; then stir this into the chopped apples. Take the butter and break it into small bits and stir into the apple mixture. The butter will melt while the pie is baking and add more flavor.
Spoon the filling into the mini pie crusts.
Lattice Tart Crusts:
Preheat the oven to 350F.
Grease each of the muffin tray hole bottoms and sides and set aside.
Prepare your tart crusts.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you dont have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated. Its okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it wont matter.
Dont overwork the crust.
Use the cookie cutter to cut out 12 circles. Note, on your first cut, you will probably get about 6-7 circles, and then you will need to re-roll the dough and repeat.
Fill each tart with apple pie filling.
Roll out your second disc of dough and repeat the same procedure cutting out 12 circles. Put a top on each of the mini pies, pinch the edges closed and poke the tops with a fork.
Bake for 30 minutes or until golden brown.
If the crusts are cooking too quickly, just tent with aluminum foil.
Place the muffin tin onto a cooling rack. Use a small knife to cut around the outsides of the mini pies then just leave them to sit until cooled. Remove mini pies from the muffin tin.
Original Mini Apple Pie Tarts Recipe Recipe found at Grandmothers Kitchen Recipes.