Sunday, January 15, 2012

Apple Pie Munchkins

Do you love pie? Do you wish you could have pie travel with you wherever you are - just in case you need an immediate pie intervention??

Really?! ME TOO!!

Here's the perfect solution....itty bitty apple pie munchkins. They're cute and easy to make and definitely help with cravings for some good ol' apple pie. I love that you can have a quick snack of 1 or 2 (or 12) pies whenever the mood strikes you. Plus, they're so cute that anyone you serve them to is bound to fall head over heels in love.

Apple Pie Munchkins

2 1/2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. salt
2 sticks unsalted butter, cold and cut into small pieces
1/2 cup very cold water
2-3 medium apples (tart ones - like a Granny Smith

Squeeze of lemon juice
1/3 cup granulated sugar
1 tsp. ground cinnamon
Dash of grated nutmeg
1 large egg lightly beaten with 1 teaspoon of water
Sugar, for sprinkling

To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter (or a food processor), cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour. (Or go ahead and buy the refrigerated stuff....hey, it works too!)

When you are ready to make your cookies, preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Peel the apples and cut off the sides in four large chunks, removing and discarding the cores. With each large piece of apple, dice the apple into a very find dice...a mince, if you will. Place the apples in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.

To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the remaining half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use a larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Take a few apple pieces at a time and coat them in the cinnamon-sugar mixture. Pile on top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apples. Crimp and seal the edges of the mini pies with a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.

Bake for 25-28 minutes or until light golden brown. Eat by the handful :)Source: Smitten Kitchen

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