Apple Berry Mini Pies
In these Apple Berry Mini Pies the fruit of strawberries, blackberries and honey crisp apples are encased in a wonderfully buttery, flakey pastry dough.
Prep Time40 mins
Cook Time28 mins
Total Time1 hr 8 mins
Servings: 4 servings
- 3 2/3 cups unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 tsp kosher salt
- 1 1/2 cups plus 3 tbsp chilled unsalted butter cut into 1/2-inch cubes
- 1 large egg beaten
- Raw sugar
- 3 cups mixed berries
- 1 large Honey Crisp Apple diced
- 3/4 cup sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
Pulse the flour, sugar, and salt in a food processor to combine.
Add butter; pulse until mixture resembles coarse cornmeal. With motor running, slowly drizzle 1/2 cup ice water through feed tube. Pulse until dough just begins to come together.
Divide dough in half. Form each half into a ball; flatten into disks.
Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled.
Take 1 chilled dough disk from refrigerator and let stand at room temperature for 15-20 minutes to soften slightly before rolling out, depends upon how thick your disk is when refrigerated. Keep second dough disk for other use.
Combine berries, apples, sugar, lemon zest and juice in a medium saucepan. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. Some of the berries will burst, try to keep it a little chunky for a more rustic filling.
Let cool completely. Pour fruit mixture through a mesh sieve over a bowl to drain half the sauce. Keep sauce in squirt bottle for topping and refrigerate. Set berries aside.
DO AHEAD Apple Berry filling can be made 5 days ahead. Cover and chill.
Preheat oven to 400°. Spray Mini Pie baking set with non-stick cooking spray; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until thin, about 1/8-inch thick. Using floured pie dough cutter make 4 rounds for the pie bottom crusts. Place each dough round into each prepared well and press gently into bottom and sides. Place 3/4 cup of filling in center of each well.
Roll out remaining dough for the tops. Flour the smaller top dough cutter and punch out 4 tops. Place each round over the top of filled pies and press edges to seal with bottom crusts.
Brush tops of pies with beaten egg and sprinkle with raw sugar.
Bake pies until crust is golden brown and filling bubbles out of Xs, 28 minutes. Let cool completely on wire rack for 15 minutes and remove from pan and metal bottoms.
Calories: 977kcal | Carbohydrates: 130g | Protein: 9g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 149mg | Sodium: 1000mg | Potassium: 179mg | Fiber: 4g | Sugar: 68g | Vitamin A: 30.2% | Vitamin C: 7.4% | Calcium: 3.7% | Iron: 21.4%