Photo by Laura @ Heavenlyhomemakers.com
So I found this recipe at Heavenly Homemakers to use up all my apples! It didn’t use enough cause I still have 2 boxes in my garage! I think that next week I will cut and freeze them for later mini apple pies. Anyway. These were a lot of work but I think will be so wonderful to have in my freezer for later. I have to say I didn’t do her crust recipe. I had just rendered a bunch of leaf lard and wanted to use instead of butter. So here is the best pie crust recipe ever. It makes more crust than you need but if you double the apple filling it will be just right.
The “Only Pie Crust” by Amy Carter
5 c. whole wheat flour
2 c lard
2 tsp salt
1 T vinegar
rest of 1 c water
Cut lard into flour. I used my mixer. Put egg yolks and vinegar in a 1 cup measuring cup and whisk. Then fill the rest of the cup with water. Stir quickly into the flour. Try not to over mix as the whole wheat flour can get tough. This makes 2 double crust pies and 1 single crust pie. If you are making large pies Bake the crust @ 425 degrees till light brown about 10 minutes.
For mini apple pies, separate dough into 21-24 pieces.
Roll each piece into a little circle with a rolling pen.
Squish (or place nicely) your dough circles into MUFFIN PANS. Using a muffin pan for these Mini Apple Pies eliminates the need to go buy 24 little mini pie pans.
The following directions are for Mini Apple Pies:
3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt
Stir ingredients together until thoroughly mixed. Use the dough right away to create pockets or pies…or let the dough sit overnight on the countertop to break down the phytates and make the grains more digestible. This dough is MUCH easier to work with if you work it like play dough in your hands a while before you try to roll it out.
3 pounds of apples – about 11-12 smallish apples (any kind you like)
1/4 – 3/4 cup sucanat (your preference)
1 Tablespoon ground cinnamon
Peel apples and cut them into bite sized chunks. Add sucanat and cinnamon. Stir well and cook over medium heat until apples are tender and a syrup has formed (about 10 minutes). I didn’t do this. I forgot to cook the apples. I never do with large pies. But my hubby ate one last night and said the apples were a little dry so this step might really help with that. Fill each (unbaked) crust with apple pie filling.
1/2 cup whole wheat flour
1/2 cup rolled oats
2-4 Tablespoons sucanat
3 Tablespoons melted butter
In a bowl, stir together topping ingredients until the dry ingredients are moistened.
I find that melting the butter and stirring it into the flour, oats and sucanat makes a great crumb topping…much less effort than “cutting in the butter”. Sprinkle topping all over the top of your little pies. Freeze your pies in your buttered muffin pans for a couple of hours. Remove your muffin pans from the freezer and allow them to sit on the counter for 10-15 minutes. Use a fork to gently pry the pies out of the pan. Place them carefully into freezer bags and put them bag into the freezer.
To bake your Mini Apple Pies:
Take desired number of pies out of the freezer and place them on a baking pan. Bake in a 375° oven for 35-45 minutes. You can let them thaw first if you want…but I find that the frozen pies bake just fine!
And now I’d like to point out that (depending on how much you use) there is about 1/2 cup of sucanatdivided by 24 little pies…making this a very healthy, very low in sugar breakfast.