Brandy-Apple Mini Pies With Cornmeal Crust

Bite-sized bliss! 🍎 Each mini pie is a brandy-kissed, cornmeal-crusted dream. ✨😋

1. Introduction:

Brandy-Apple Mini Pies with Cornmeal Crust offer a delightful twist on a classic dessert. The warm, spiced apple filling, infused with brandy, nestled in a subtly textured cornmeal crust, creates a comforting and sophisticated treat.

2. Ingredients List:

• 2 tablespoons Brandy
• 1/4 cup brown sugar
• 1 cup flour
• 5 tablespoons ice water
• cup powdered sugar
• 1 teaspoon pumpkin pie spice
• of salt
• 1 teaspoon sugar
• 4 large tart green apples, peeled and diced
• 2 tablespoons unsalted butter
• 1 cup vegetable shortening
• 3/4 cup yellow cornmeal
• 1 teaspoon Tb.+ 2 flour

3. Let’s Get Cooking:

Begin by preparing the cornmeal crust and chilling it. Next, create the apple filling by cooking diced apples with brandy and spices until tender. Roll out the crust, cut out circles, and press them into mini pie tins. Fill with the apple mixture and bake until golden brown.

Step 1: Combine Dry Ingredients

Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple of times to combine. Then cut the shortening into cubes and pulse it into the dry mixture until it resembles coarse crumbs.

Step 2: Add Ice Water

Add 3 tablespoons of ice water to the food processor. Pulse until the dough just comes together, forming a ball. Avoid over-processing the dough to keep it tender.

Step 3: Divide and Wrap Dough

Add a little more water if the dough is too dry. Dump the dough onto a sheet of plastic wrap. Divide it into a large and small piece, approximately 80/20 ratio. This ensures enough dough for the bases and tops.

Step 4: Chill Dough & Prepare Apple Filling

Shape the dough into two disks, then wrap both pieces tightly and place in the fridge for at least 30 minutes. While the dough chills, peel and dice the apples. Preheat the oven to 220 degrees C. In a small saucepan, combine the butter and remaining filling ingredients over medium heat, stirring until simmering.

Step 6: Cut and Fill Mini Pie Crusts

Roll out the larger disk of dough on a well-floured surface to approximately 3 mm thick. Using a drinking glass (7-10 cm diameter), cut out dough circles. Press the dough circles into muffin tins. If you gather the extra pieces and re-roll, you should be able to get 14-16 crusts. Fill each crust with an equal portion of the apple mixture.

Step 8: Place Tops on Pies

Carefully place each decorative top on the filled mini pies. Gently press the edges to seal, if desired, or leave them floating for a rustic look.

Step 9: Brush with Syrup

Brush the tops of the mini pies with the remaining syrup from the apple bowl. This will give them a beautiful golden-brown color during baking.

Step 10: Bake the Mini Pies

Bake the mini pies for 15 minutes. Then reduce the heat to 180 degrees C and bake for another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them. Allow the pies to cool completely before removing them from the muffin tins.

Step 11: Bake a Whole Pie

If making a 9-inch pie, bake for 30 minutes at 220 degrees C, then 30 minutes at 180 degrees C. This will ensure the crust is fully cooked and the filling is bubbly and set.

4. Serving Suggestions

Serve these mini pies warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with a cup of hot coffee or a glass of dessert wine.

5. Nutrition

Serving size: 16 servings, Calories: 260kcal, Protein: 2g, Fat: 15g, Carbohydrates: 30g, Fiber: 2g, Sugar: 17g, Cholesterol: 4mg, Sodium: 197mg

6. The Tasty Ending:

Brandy-Apple Mini Pies with Cornmeal Crust are a delightful way to enjoy the flavors of fall. These charming pies are perfect for gatherings or a special treat, and are sure to impress with their unique taste and texture. Give them a try and share the joy!