Side Pannel
Mini Apple Pie Tarts
- Prep Time: 20-minutes
- Cooking Time: 20-minutes
- Serves: 6- servings
Mini Apple Pie Tarts
- Recipe Submitted by Herb on 11/20/2014
Category: Holiday, Frozen, Apples, Pies
Ingredients List
- 1/4 Cups frozen cranberries
- 1 (12oz) large honey crisp or pink lady apple, peeled, cored, cut into 1/2-inch pieces
- 1/4 Cups light brown sugar
- 2 tablespoons all-purpose flour, plus more for rolling
- 1/2 teaspoons ground cinnamon
- pinches salt
- 2 tablespoons sour cream
- 2 store-bought deep-dish pie shells, thawed
- 1 egg, beaten with 1-teaspoon water
- icing sugar, for dusting
Directions
1. Preheat oven to 350F. Line a rimmed sheet pan with parchment paper and set aside. Remove frozen shells from package and allow to thaw while preparing filling.
2. In the large bowl of a food processor, pulse cranberries until chopped. Add apple and pulse until chopped but large pieces still remain. Transfer apple mixture to a bowl, stir in brown sugar, flour, cinnamon and salt and mix until well coated. Add sour cream and stir well; transfer mixture to a fine mesh strainer, set over a bowl and allow liquid to drain. Reserved liquid can be discarded afterwards.
3. On a lightly floured surface, turn pie shells out of aluminum pan and arrange in an even layer. Use a cookie cutter to cut 4 (5-inch) apple shaped cut-outs, from each shell. Re-roll dough to get last 4 cut outs. Arrange 6 apple cut-outs on a lightly floured surface and spoon about 2-tablespoons of apple mixture into centre of each cut out. Use a pastry brush to cover bottom edges with a thin coating of egg wash. Use a sharp knife or a wooden skewer to make cut outs to vent steam in 6 remaining pastry apples. Arrange them on top of apple mixture, lining up edges and pressing gently to seal. Use the tines of a fork to crimp all around edges. Brush with egg wash. If dough is too warm to work with, place in freezer for 10 minutes before continuing.
4. Bake in oven until golden brown and filling is bubbling, about 18-20 minutes. Let cool before serving. If desired, sprinkle with a light dusting of icing sugar just before serving.
2. In the large bowl of a food processor, pulse cranberries until chopped. Add apple and pulse until chopped but large pieces still remain. Transfer apple mixture to a bowl, stir in brown sugar, flour, cinnamon and salt and mix until well coated. Add sour cream and stir well; transfer mixture to a fine mesh strainer, set over a bowl and allow liquid to drain. Reserved liquid can be discarded afterwards.
3. On a lightly floured surface, turn pie shells out of aluminum pan and arrange in an even layer. Use a cookie cutter to cut 4 (5-inch) apple shaped cut-outs, from each shell. Re-roll dough to get last 4 cut outs. Arrange 6 apple cut-outs on a lightly floured surface and spoon about 2-tablespoons of apple mixture into centre of each cut out. Use a pastry brush to cover bottom edges with a thin coating of egg wash. Use a sharp knife or a wooden skewer to make cut outs to vent steam in 6 remaining pastry apples. Arrange them on top of apple mixture, lining up edges and pressing gently to seal. Use the tines of a fork to crimp all around edges. Brush with egg wash. If dough is too warm to work with, place in freezer for 10 minutes before continuing.
4. Bake in oven until golden brown and filling is bubbling, about 18-20 minutes. Let cool before serving. If desired, sprinkle with a light dusting of icing sugar just before serving.
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