Mini Apple Pies

Mini Pies are pretty cute, this doesn't really look like a pie so much as a tiny pastry envelope, and it tastes pretty good too. I haven't made pastries too much so I was fairly pleased, the recipe needs some more tinkering but that's the fun of baking isn't it? The recipe I made doesn't make that much either only about 6 - 7 of these pies. Which is good for a small family of 2 or 3 and it is pretty easy to make. I actually got this recipe in the mail, and instantly changed it. I wish I knew who the original recipe was from but I couldn't find it.

On a separate note for my next few entries (after this one) I am going to try a little different format for this blog. I never intended it to be a step-by-step guide, I was hoping to share my mistakes (and there are plenty) and and successes or really, my baking journey. So let me know what you think!


Ingredients:
Crust:
3/4 cup flour
1/4 cup butter
1 Tbsp sugar
1 tsp baking powder
1 egg
2 Tbsp Milk

Filling and Topping:
1 apple (I used Granny Smith)
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp vanilla
1 egg, lightly beaten
1-2 Tbsp sugar

After you preheat your oven to 425 degrees you will want to put the flour in  a large bowl. Cut up your butter and place it into the bowl. With your pastry blender or fork, blend your butter and flour until nice and crumbly.

Add your milk and egg and stir until a dough forms (You may need to use more flour if the dough is too sticky.) Set Aside.

For your filing peel your apple then shred it into a small bowl. (If you have a multi sided grater use the largest grater position).

Mix in vanilla, nutmeg and ginger.

Roll out your dough on a lightly floured surface into about a16 x 8 rectangle or so (you don't have to measure it). Cut the pastries into 4x4 squares. You can use a knife or a pastry cutter  (I actually did measure these. I have a ruler that I use just for baking.)

You will want to spoon about a tablespoon and a half onto each of the centers of the squares.

Brush the outside edges of the dough with a pastry brush using the beaten egg.

Fold the corners of two sides of the dough to the center and then the other two sides into that making a pocket.

Place all your squares on a baking sheet.

For the topping brush the remaining egg onto the top of each of the squares and then sprinkle with sugar.

Bake until golden brown (8-15 minutes) Serve warm.

Citrus Meringue Pie

Ok, so I found this at Taste of Home, of course, since I'm on a kick with them. I just subscribed to a year of their magazine and find most of the recipes pretty yummy. Anyway, I thought I'd try this, it was really easy, I've only made a meringue once before and that was about 4 years ago. Everyone always has told me that meringues are difficult, but I guess I've been lucky because both of my pies have turned out perfectly. Though I like the one a few years ago better, it was chocolate . . . yummmm. I didn't eat this pie, though I tasted the meringue, because I'm not a big citrus person (as explained here.) I don't generally make desserts for myself so I thought I'd give it a shot anyway! I really like the meringue, it tasts like marshmallows, but better!

Ingredients:




For Filing:
1 – Pre-made Extra Large Graham Crust
1 cup – sugar
5 Tbsp – cornstarch
½ tsp – salt
1 cup – water
1 cup – orange juice (no pulp)
4 - Egg yolks (beaten)
½ cup – lemon juice
2 Tbsp – butter
1 tsp – grated lemon peel
1 tsp – grated orange peel

For Meringue:
3 - egg whites
1 - tsp vanilla
6 - Tbsp sugar

In a large saucepan, combine sugar, cornstarch and salt and mix together.

Add water and orange juice and stir until smooth and you don't feel clumping in the bottom of the pan. (The cornstarch tends to settle so be sure to stir all the way to the bottom not just the top and center.)

Cook on medium-high heat until thick and bubbly. Stir constantly. Once it starts boiling reduce heat and keep cooking and stirring for 2 minutes then remove from heat.

In your egg yolk bowl (or glass as seen above) mix in some of the hot orange mixture and stir until smooth.

Pour all of the egg yolk mixture back into the pot and return to the heat. Boil, cook and stir for 2 minutes. Remove from heat.

Stir in the lemon juice, butter and peels into the saucepan and stir until butter has melted. Pour into the crust.

Now for the meringue . . . I recommend using a hand mixer with a whisk attachment for this part.

In a large bowl whisk egg whites and vanilla on medium until soft peaks form. Slowly whisk in sugar 1 Tablespoon at a time until stiff peaks form.

Spread over the filling and make sure the meringue touches the pie crust.

Bake at 350 degrees for 15 minutes or until meringue is golden brown. Cool for 1 hour then refridgerate for 1-2 hours before serving.