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Thursday, November 27, 2008

Mini Cran-Apple Pies

These little mini pies are perfect for a small holiday gathering. Flavors burst with hints of cinnamon and orange.



Crust
2 1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 cup Butter Crisco
2 tablespoon cold butter
2-3 tablespoon cold water

Filling
4 small Granny Smith apples, peeled & sliced
1 cup Cranberry Orange sauce (see recipe below)
4 tablespoons all-purpose four
4 tablespoon sugar
1 teaspoon cinnamon

Crumble Topping
1/4 cup all-purpose flour
1/4 rolled oats
1/4 cup brown sugar, packed
4 tablespoons cold butter

Preheat oven to 350 and grease four small (8 oz) ramekins.

To prepare crust, sift flour and salt into a large bowl. Cut Crisco and butter into flour with a pastry blender. Add cold water a little at a time to bind. Lay out saran wrap onto a round cutting board big enough to roll out dough. Gather mixture into a ball and cut into fours. Placing one ball onto center of saran wrap at a time, roll out using a floured pin. Roll it out large enough to fit over individual ramekins. Place ramekin in the center of the dough. Using both hands, flip dough into ramekin. If the dough falls apart, its okay. Use your fingers to piece it together. Fold excess dough under and flute edges. Place ramekins on a cookie sheet and bake in preheated oven for 10 minutes.

Make filling by combining apples, cranberry sauce, flour, sugar, and cinnamon in a large bowl. Toss together, mixing well. Fill each ramekin, slightly mounding the top.

Make crumble topping by mixing flour, brown sugar, and oats together in a small bowl. Cut in butter until topping binds and crumbles.

Top each filled ramekin generously with crumble topping. Place ramekins back on cookie sheet and place back into oven for 30-35 minutes until apple soften and topping becomes golden brown. Serve warm is vanilla ice-cream. Enjoy!

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