One of my assignments is to make pie for dinner on Thursday, and as I’ve learned, never make something for the first time when you’re doing it for guests. Culinary disasters lie that way. I am making mini apple pies, and after I read a bit on some blogs, I felt like I should do a trial run.
These mini pies are made in muffin tins, and I have an old one, that I love. It has rounded bottom cups, which makes it so much easier to clean than ones with flat bottoms. Also, it’s black steel, so it cooks and browns better than shiny aluminum ones.
I cut rounds of pastry dough and placed them in the cups. Three were a little too small before I caught on and cut them one size larger. I used these. I chopped apples into a small dice so that I could pack the pies. I also added golden raisins, but I know that raisins aren’t to everyone’s taste. I should have added a little spice, but I am not a fan of cinnamon. Suggestions?
Clearly, I need to add more filling, and make the tops a little larger. One of the issues I’d read about was getting the pies out of the cups, but since these cups are more rounded than the usual ones, I didn’t have any problem.
It was okay. I think I need sharper tasting apples. I can’t figure out what kind I used because I got them at the farmer’s market. I might also plump the raisins in some hot brandy or rum before I bake the pies the next time. I will also mix the apples and raisins together. Or maybe add a few cranberries.