Wednesday, April 14, 2010

Mammoth Muffin Tin Apple-Raspberry PIES

Last night I needed a baking project and a fun new dessert to try. We had very little cocoa, very old cream, 1/2 bag of frozen raspberries from last August, mushy apples, and plenty of butter.

Apple raspberry pie! Bingo! But alas, I have no pie pan, and my neighbor who does was out for the evening. LUCKILY, food blog search came through as always when I searched for apple raspberry pie. Mini pies at the Baked blog popped up right away. Simple little pies, baked in a muffin tin.

I had a mammoth muffin tin, and my own recipe for never-fail crust. Why not?

My pie crust and the following filler recipe yielded five gorgeous not-actually-that-mini pies. And BOY did we enjoy them with vanilla ice cream tonight after dinner.

Recipe for Apple-Raspberry Muffin Tin Pies

Filling (barely adapted from the Baked Blog):
2-3 large apples
1 cup raspberries, fresh or thawed
1/2 cup granulated sugar
Juice and Zest from 1/2 lemon
1 cinnamon stick
1.5 TBSP cornstarch
1.5 TBSP cold water

Egg Wash for the Crust
1 egg yolk
2 TBSP milk

Step #1: Make the Filling
1. Put apples, lemon juice, and a cinnamon stick in a pot with a splash of water. Cook over medium heat, stirring occasionally, for 10 minutes. Don't worry, more juices will appear.
2. Stir in the raspberries, lemon zest, and sugar. Stir until the sugar dissolves, it won't take long.
3. In a small bowl, combine the water and corn starch. It becomes kind of like cement. Stir into the pie filling, and keep stirring until the mixture thickens. This took mine about 8 minutes, and I admit I occasionally stepped away from the pot, so constant stirring isn't quite necessary. The consistency becomes almost jamlike.
4. Set aside to cool. I left mine for a couple of hours.

Step #2: Roll out the Crust and Fill
(Preheat oven to 400 F)
1. Take the crust out of the fridge and roll out the first half on the table. Cut large circles from the crust.
2. Push the circles into the lightly greased muffin cups, shaping the dough as best you can so it comes all the way up the sides.

3. Remove the cinnamon stick from the pie filling. Spoon mixture into dough-lined muffin cups.

4. Roll out the other half of the crust and again cut circles.
5. Press the tops carefully over the mini-pies, pressing the extra down and into the tin to connect with the lower half of the crust.

Step #3: Egg Wash
1. Beat together egg yolk and milk with a fork.
2. Brush onto pie tops with a pastry brush.
3. Sprinkle with cinnamon and sugar, if desired (and why wouldn't you desire it!?)

Bake 20-25 minutes until crust turns golden brown.

Enjoy! VERY GOOD with vanilla ice cream.

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