Note from Camille: Jess brought these to our contributor meeting earlier in the week, and I literally could not stop talking about them the entire night. Hands down, best crust I’ve ever tasted in my life. Now we’ll see if my version turns out as perfect…Take it away, Jess!

Tis’ the season to be thankful… and today I couldn’t be more grateful for pie! Jess here, and I’m thrilled to share one of my favorite recipes with you all, perfectly suited for the Thanksgiving table. For the pastry, I use my trusty ole’ pie crust recipe (featured here) and fill it to the brim with freshly sliced apples sweetened with maple and sugar. I cannot wait two whole weeks to bake these for my friends & family (I can practically see them all nodding off in over-indulgence now). No doubt, they’ll make the perfect Thanksgiving dessert. Follow the jump for instructions…

Mini Maple Apple Pies

(Yields: 1 double crust or 2 single 9″ pie crusts; or 5 mini pies)

For the pastry:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cut into small cubes & chilled
  • 1/4 -1/2 cup ice water

Food processor method (preferred!)
  1. Using a food processor, process the flour, sugar, and salt and pulse to combine.
  2. Add the chilled butter and pulse until the mixture resembles a coarse sand.
  3. Add 1/4 cup water and pulse until the dough holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches desired consistency. (Be careful not to over-process.)
  4. Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using.

By hand (if you must)

  1. In a large bowl, whisk together flour, salt, and sugar.
  2. Add the chilled, cubed butter and cut in using a pastry blender.
  3. Blend butter and flour until it resembles coarse meal.  (Refrain from using your hands to mix because the heat will melt the butter, which will cause your crust to loose its flakiness.)
  4. Add 1/4 cup of ice water and mix together the dough with your hands until it holds together when squeezed. If needed, add more ice water by the tablespoon until the dough reaches this consistency.
  5. Form dough into 2 disks, wrap individually in plastic wrap, and refrigerate at least 1 hour before using.

For the filling:

  • 2 1/2 lb. baking apples, peeled, cored, quartered and cut lengthwise into slices 1/2 inch thick
  • 1/2 cup sugar, plus more as needed
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • ½ cup maple syrup
  • 2 Tbs. unsalted butter, cut into pieces
  • 2 Tbs. milk
  • Sugar and cinnamon for dusting
  1.  To make the filling, toss apples, 1/2 cup sugar, cinnamon, nutmeg and maple syrup together in a bowl.
  2. Preheat an oven to 400°F.
  3. On a lightly floured work surface, roll out the dough to suit whichever pie pan you plan to use.
  4. Turn the apples into the pastry-lined pans.  Mound the apples slightly in the center.
  5. Dot evenly with butter over the top. Brush the edges of the dough with water and add the dough to the top over the apples. Press together the top and bottom crusts to seal, then trim the edges.
  6. Bake for 20-25 minutes. Reduce the oven temperature to 350°F and continue to bake until the top is golden brown, 15 to 20 minutes more.
  7. Transfer the pan(s) to a wire rack to let cool for at least 20 minutes before serving.
11 comments
  1. 1
    Ridgely's Radar | November 10, 2011 at 12:47 pm

    These are adorable! Thanks for sharing!

    Reply
  2. 2
    Melissa R. | November 10, 2011 at 9:09 pm

    Love these! I’m sooo trying this for T-Day!

    Reply
  3. 3
    Camille Styles | November 11, 2011 at 7:07 am

    You’ll be glad you did…one bite into that buttery, flaky crust, and I’m already trying to figure out how I can convince Jess to make all my Thanksgiving pies this year! 😉

    Reply
  4. 4
    astami | November 11, 2011 at 9:54 am

    those look so perfect. im so scared i’d mess ’em up but i’m inspired to at least try it out! lovely post!

    Reply
  5. 5
    Stacy | November 21, 2011 at 12:50 pm

    Can the dough and/or filling be made ahead of time? Also, to do the lattice on top, do you just use the leftover from the dough after you roll out the dough for the mini pies and put them in the pan, or do you need to make more dough?

    Reply
    • Jess | November 21, 2011 at 1:26 pm

      Hi Stacy! The dough can ABSOLUTELY be made ahead of time. In fact, since the dough needs to be chilled before baking, it’s probably easier to just make it in advance. Keep the dough in a ball covered with plastic wrap (and it would be fine in the refrigerator for a week!) To answer your second question, the recipe above is plenty to do the lattice tops. It will make 1 double crust or 2 single 9? pie crusts; or 5 mini pies. Good luck!!

      Reply
  6. 6
    {this is glamorous} | November 22, 2011 at 6:02 pm

    these look positively delicious

    Reply
  7. 7
    Karen | November 22, 2011 at 6:48 pm

    I was just introduced to your site by my friend Alison at paper{whites}. What a fun site for someone like me who enjoys cooking and entertaining.
    Karen

    Reply
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