Sunday, September 29, 2013

Mini Apple Pie [New Feature: Sweet Twooth]

Hey All,

I am SOOO excited about this new feature I am working on called Sweet Twooth!  I hate wasting food and sometimes my husband and I just crave enough for a few bites, so I had a brilliant idea What if I can satisfy cravings for two? and What if I can make everything in a gorgeous tiny tiny cast iron skillet? Sweet Twooth was born.

Sweet Twooth | Satisfying cravings for two (do you love the tag line???)

Its no secret that I have a minor obsession with kitchen items.  I have made it a point to surround my kitchen with gadgets I love (hello Le Creuset Obsession).  While I was at my favorite kitchen store a few weeks ago I found this gorgeous Lodge 6 1/2 inch skillet stashed away in the corner.  I knew I HAD to have one and picked it up for $11.99 (hello great deal).  This blank canvas felt so raw and I felt such endless cooking possibilities.

I have scoured the web for small recipes and have found a few good sites but nothing that had my point of view of healthy and just for two!

This particular recipe is light/fluffy pie crust with oohy gooey apple filling.  I am actually quite proud of myself for bringing the concept of this pie to life on the first try.  I admittedly am not a huge fan of pie.  I'm not 100% sure why, but its just not my go to dessert, however the thought of depriving this gorgeous little skillet of pie was horrifying to me (and we went apple picking this past weekend).  When I think of my favorite parts of the pie its the gooey parts mixed with the crust, so first on my list was to equalize the apple chunks and the gooey texture as much as possible.

Normally the gooey parts (do you love how much I have typed the word gooey in this post) are copious amounts of butter mixed with a apple juices as the pie cooks.  Instead of butter I decided to mix the apple chunks with a good helping of homemade cinnamon apple sauce.  Let me tell you that you WILL NOT miss the butter and will LOVE the texture of the small apple chunks mixed with the apple sauce.

I hope you enjoy this recipe and this new feature - I am really excited to share it with the world!

Ingredients Pie Crust: (this makes one 6 1/2 inch pie with lattice topping)

  • 1/2 cup + 2 tbsp flour
  • 1tsp sugar
  • Pinch of salt
  • 1/2 stick of butter
  • 4 tbsp of cold water
Directions for Pie Crust: 
  1. In a liquid measuring cup add 1 cup of water and 5 to 6 ice cubes and let sit
  2. Mix dry ingredients
  3. Cut COLD butter (butter MUST be cold) into small chunks 
  4. Blend in cold butter pastry blender (if you don't have a pastry blender you can use a fork to break up the butter pieces) until the mixture resembles crumbles 
  5. Add cold water 1 tbsp at a time (you will need to eyeball this as you may need a little bit more or less water depending on the weather conditions where you live.  You want the crust to hold together when you squeeze it but not be watery) 
  6. Form a patty and wrap with plastic wrap
  7. Place in fridge for 30 minutes or longer

Ingredients for the Apple filling: 

  • 1 medium to large apple (I used a cortland picked yesterday) cut into chunky squares 
  • 4 tbsp Apple Sauce (I made cinnamon apple sauce and will post the recipe soon) 
  • 1 tbsp flour 
  • 1 1/2 tbsp sugar
  • Pinch of salt (smallish)  
  • Pinch cinnamon (depending on how much or little you like cinnamon)

Directions for Apple filling 

  • Add everything into a medium bowl and mix together 
Directions for Pie Assembly 
  • Pre-heat oven to 400 degrees
  • Take cold pie dough out of the fridge and cut 1/3 of the dough away from the other 2/3) 
  • Take the 2/3 chunk and roll out into a circle that fits the 6 1/2 skillet (tip: roll pie dough between parchment paper to avoid sticking to the rolling pin) 
  • Place the 2/3 chunk on the skillet and push into place (including up the edges) 
  • Place the apple mixture into the skillet 
  • Roll out the 1/3 piece of pie crust into a small square (aprox 6 X 6) and cut 6 pieces 
  • Lattice the 6 rectangles onto the pie and squeeze the edges 
  • If the oven is not ready you can place plastic wrap over the pie and place back in the fridge (this is an amazing make ahead dish that you can pop in the oven) 
  • Bake for 40 - 45 minutes (once the crust is golden brown)
  • Enjoy (if you are not that hungry or just want a small taste you can cut into 4 pieces, you can also cut in half an enjoy just two pieces or if you are really hungry just eat the whole thing)!  

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