Farmers Market Mini-Pies
Sometimes when I see fruit, I just have to buy it. It's like I have a recipe index in the back of my mind and I'm just waiting for the perfect ingredient to pop out at me.
This past weekend I was at the Shorewood Farmers Market in Milwaukee with my bff. We came across the Weston Orchard stand and I believe the apple breed we both got was called Milton. It's described as "Old fashioned variety, unique sweet-tart flavor. Delicious as dessert apple and a good pie maker. Seldom found except at farmstands" from their website.
I know that my family has been ~slightly~ overwhelmed with the amount of desserts I've provided so I decided to make something to drop off for my grandparents. The mini-pies are perfect because the ceramic dishes cook the dough evenly and it's the perfect size for a few bites post (or pre) dinner.
I started with my favorite crust recipe by Taste of Lizzy T - but its important to note that I add 1 TBSP of cornstarch to the dry ingredients and 1 TBSP of vinegar to the ice water. Both of these elements are to promote a flakier dough and have always worked for me.
Go ahead and add the cold butter to the dry ingredients and combine - be sure to leave some chunks. Mix in the ice water/vinegar combo and lightly mix. The dough will be pretty dry and shouldn't be overworked. Get it onto the table, form into a loose disk and wrap in Saran Wrap. While it's chilling in the fridge you can start on the apples!
I did a really simple combo of 1 TBSP brown sugar, dried ginger, and cinnamon. Then I did a squeeze of lemon and about 1/4 cup of honey and let that sit for about 10 minutes while I rolled out the dough.
Did a quick lattice, popped into a 380 F oven and baked for 25 minutes! I love this type of dessert because you can basically swap out the apples for any fruit on hand, fresh or frozen.
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