Anniversaries & Mini Apple Pies

Mini Apple Pies

 

It really has been an exciting year for our family. My parents celebrated their 40th at the beginning of August! My parents (my mom will tell you it was all my dad) wanted to celebrate with friends and family at Table Rock Lake, so on August 13 we had a big party! My brother grilled hamburgers and hot dogs, the rest of the family executed the party flawlessly (between the wedding and this…I’m certain we could pull off events together). Since the party was outside, we went with finger desserts, cookies, cupcakes and these mini apple pies. They were a huge hit!

My mom and dad are loved by so many and I know that it is mostly because they have spent their lives loving people well…helping friends with little (and big) projects, welcoming neighbors who are new to the area, or cooking for friends and family who are celebrating and those who are needing some extra care. They love people. It has been such a privilege to get to watch over my lifetime…and hopefully I have learned a little along the way.

Mini Apple Pies

For the Crust:

1 stick cold butter grated then frozen (salted)

1 1/4 cup all purpose flour

1/4 cup ice cold water by the tablespoon

For the Filling:

1 Can Prepared Apple Pie Filling  –  Cut & Diced You can use homemade and I absolutely encourage it, but for this we needed several so I went the quick route.

Egg Wash – 1 egg + 1 tablespoon water whisked together

Cinnamon & Sugar

Grate your butter into a mixing bowl and place the bowl into the freezer for 15 minutes. Add 1 1/4 cup all purpose flour and cut it into the grated butter with a pastry cutter until you have coarse crumbs of flour coated butter. Add about 1/4 cup of ice cold water by the tablespoon to your coarse crumbs. You may not need this much, so add gradually as you mix by hand. When a dough ball is formed, gather it together and place it on a piece of parchment paper. Shape it into a round, flat disk and cover it with the parchament paper. Refrigerate for 1-2 hours.

Roll the dough out onto a well floured surface. Using a circle shaped cutter (or the rim of a glass), cut out as many circles as you can fit. Then gather up the remaining dough and cut out the circles again. Place circles on a baking sheet. Top one half of pie crust with 2 tablespoons of the diced apple filling. Fold pie crust over and crimp edges with the tines of a fork. Cut small holes in the top of each pie.

Using a pastry brush, brush on the egg wash and sprinkle generously with cinnamon and sugar. Bake at 400 for 15-20 minutes or until golden brown on top. Enjoy!

Here are a few more pics from the 40th Bash!

 

40th-1 40th-2 40th-3 40th-4 40th-5 40th-6 40th-7 40th-8 40th-9 40th-11 40th-12

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