Hello lovelies! I hope 2019 is already treating you well!
Is it just me or is going back to work after the holidays extremely difficult? I think part of it is the cold weather that we have been getting! I know for some of you the temperatures I’m about to mention are nothing, so bear with me. The temps have been dropping down into the 20s here and y’all… I am never ready for cold weather. How I grew up in Mid-Missouri, I have no clue. For those of you that thought that it was hot all year round is this desert, that is false. I will admit it’s a nice break from the 100+ degree heat we experience in the summer. It also makes baking much more enjoyable when it’s cool. In the summertime I usually wait until the sun goes down to bake anything because it’s absolutely scorching otherwise.
What do you do when you get a mini pie pan for Christmas? YOU USE IT, DUH!
For those of you that do follow me on the gram (aka instagram), you probably could have guessed that I would be blogging a pie soon! This is a really simple apple pie recipe with a little bit of a twist on the filling prep. Oh, and I have to share with you all something absolutely phenomenal that I learned while making this pie- make. your. pie. crust. in. the. FOOD. PROCESSOR. Why I had never done this before is beyond me but let me tell you… it takes out ALL the work (well, the majority anyways).
Also, for those of you that don’t follow me on the gram… I have ordered Baking in the Desert t-shirts and they will begin selling in the next few weeks. BUT why am I mentioning this?! I’m going to be doing a giveaway for a free t-shirt so be sure you’re following my instagram, @bakinginthedesert14 so you don’t miss out on the giveaway!
Pie Crust Recipe
- 2 1/2 cups all purpose flour
- 1 T sugar
- 3/4 t salt
- 1 cup chilled unsalted butter, sliced
- 4-8 T water
- Mix flour, sugar, and salt in medium sized bowl.
- Put half the dry ingredients mixture into the food processor.
- Slice butter and place on top of dry ingredients.
- Run food processor for 20 seconds or until all dough seems to be ‘wet’.
- Scrape butter from sides and add the second half of the dry ingredients.
- Run food processor for another 20 seconds or until it appears well blended.
- Remove from processor and dump into bowl. Add 4 T water and mix well, add up to 8 T to receive desired consistency.
- Roll out dough onto floured surface.
- For mini apple pies you will need a large circular cutter for the bottom and a slightly smaller circular cutter for the top crust.
- Butter pan to allow for easy removal and place pie crusts in pan. Place filling inside and seal with top of crust.
Apple Pie Filling
- 1/2 cup unsalted butter
- 3 T all purpose flour
- 1/4 water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 4-6 granny smith apples
- Preheat oven to 375F.
- Melt butter in saucepan, add in the flour to form a paste. Add water, white and brown sugar, and bring to a gentle boil. Reduce heat and allow to simmer 5 minutes, stirring frequently.
- Add in the apples to the sugar mixture while still on the stove. Please be advised that your apples will need to be chopped significantly smaller than a normal apple pie to allow them to soften properly in the oven. Mix well.
- Place filling in each mini apple pie until there’s a small mound in the middle. Seal with pie crust.
- Bake at 375F for 35-45 minutes or until apples soften.
- Pair with ice cream and ENJOY! 🙂