Monday, November 21, 2016

Mini Dutch Pumpkin Apple Pies


 I have made Dutch pumpkin apple pie for Thanksgiving dessert for quite a while now. I first had this amazing hybrid of a dessert in Julian, a suburb of San Diego that is known for all things apples in the fall and I instantly knew I must recreate it. This year however, I decided to make it into a mini version to take away the hassle of slicing a serving pie, and holy moly did it EVER deliver. A ton of pictures and directions that go along follow, but the direct ingredients and directions are at the very bottom of this post if that suits you better. 


Now, it is easiest to think of this as four separate recipes because as easy of a recipe as it is, if you look at it as one big dessert you WILL be overwhelmed.


I always like to start with the crust. I am definitely not going to try to convince you that it is oh-so-worth-it to make your own crust, but this crust is so darn easy that it is a pretty cool bragging point to tell everyone that these itty bitty pies are 100% from scratch, INCLUDING the crust.


All you have to do is put shortening (I use vegetable shortening), flour, salt and vanilla into a bowl and start mixing it with either a pastry cutter or fork until fully incorporated. I love my pastry cutter. I used to have a cheap one and it broke down mid-dough mixing and I cut my knuckles on it. This one is great quality and won't break out of nowhere and injure you. 


Once you have all ingredients fully cut-in, add the water to form a more dough-like substance. You can continue to mix this with the same instrument as before, but I find it is easier to use your hands to really get in there. Then, set it aside. 


On to the pie filling. This apple peeling, dicing, coring gadget was in my home growing up because we had an apple tree in the backyard, so when fall rolled around we always made a zillion pies. When we got married it was super important to me to have this utensil which really only serves one purpose, but I don't think Tony regrets obliging. Anyways, this is the easiest way to prep your apples for apple pie filling. 


You can also use a traditional peeler and core and slice your apples by hand, but once you have tackled all of that, you will want to dice them into 1/4" - 1/2" pieces and set them aside. 


Melt the butter in a saucepan. Once the butter is melted, add the flour and mix until dissolved to make a paste. Once the paste has thickened just a bit add the water, sugar, brown sugar, vanilla and salt to the saucepan and bring ingredients to a boil stirring constantly. Once boiling, turn the heat down to medium-low and continue to stir until the mixture has thickened enough to coat the back of a spoon. 


Pour the sugar and butter mixture over the diced apples and mix to coat them well, then set this bowl aside. 


Up next, the pumpkin pie mixture. Simply dump all of the ingredients into the mixing bowl. 


Whisk all ingredients until they are completely incorporated and set aside. 


Last but most definitely not least, THE CRUMB TOPPING. I mean, it is everyone's favorite, right!?! Simply, place all ingredients into the bowl.


Cut the ingredients in to mix completely. Do this for longer than your wrist wants you to. It will not be the most comfortable but tons of crumbs = delicious. 


Here's what you should have when you are all done assembling the four separate recipes. 


Next, you are going to want to roll out the pie crust. I haaaaate rolling out anything, but these cute little pies are definitely worth it. Sooo turns out I don't have cookie cutters. I used one of my cappuccino mugs and it worked great. It is about four inches wide which is almost the same as a red solo cup, if that is a bit more handy. This recipe will make about 24 mini pies and I roll mine out about six at a time so things don't get to out of control. After you roll and cut, place each mini pie bottom into a greased muffin pan.  


Using a slotted spoon fill the pie crusts about 3/4 of the way with the apple mixture, letting a bit of the liquid drip off before filling. 


Overfill the pies by about a quarter with the pumpkin mixture as it will sink into the apple mixture while baking. 


Top these super cute pies with the crumb mixture as much as you want because well, it is delicious!! Bake these pies at 425 degrees F for 20-25 minute and serve warm, preferably with a scoop of french vanilla ice cream. 




Ingredients:

Dough

3/4 cup shortening
2 1/4 cup flour
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup cold water

Apple Pie Filling

4 Granny Smith apples, peeled, cored, sliced and diced
1/4 cup unsalted butter
1 1/2 tablespoons flour
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sugar
1/4 cup packed brown sugar

Pumpkin Pie Filling

1 cup pumpkin puree
3/4 cup sweetened condensed milk
1 egg (yes, I know there are two in the picture, sorry)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon vanilla

Crumb Topping

3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup unsalted butter
1/4 teaspoon salt


Method:

Preheat oven to 425 degrees F
Grease standard muffin/cupcake tray

Dough

Place shortening (I use vegetable shortening), flour, salt and vanilla into a bowl.
Mix with either a pastry cutter or fork until fully incorporated.
Add water and continue mixing with utensil of your choice or really get in there with your hands.
Set aside once a dough ball is formed.

Apple Pie Filling

Melt butter in a saucepan.
Once the butter is melted, add flour and mix until dissolved to make a paste.
Once the paste has thickened just a bit, add water, sugar, brown sugar, vanilla and salt to the saucepan and bring ingredients to a boil stirring constantly.
Once boiling, turn the heat down to medium-low and continue to stir until the mixture has thickened enough to coat the back of a spoon.
Pour the sugar and butter mixture over the diced apples mix to coat them well
Set aside.

Pumpkin Pie Filling

Place all ingredients into the mixing bowl and whisk until fully incorporated.
Set aside.

Crumb Topping

Place all ingredients into a bowl
Cut in all ingredients incorporating into little crumbs using either a pastry cutter or fork and knife. Do this for longer than your wrist wants you to. It will not be the most comfortable but definitely worth it.
Set aside.

Assembly

Roll out dough and cut into round pieces using a cup or cookie cutter than is between 4 and 4 1/2 inches in diameter.
Place rolled pieces of dough into prepared muffin/cupcake tray.
Using a slotted spoon fill the pie crusts about 3/4 of the way with the apple mixture, letting a bit of the liquid drip off before filling.
Overfill the pies by about a quarter with the pumpkin mixture as it will sink into the apple mixture while baking.
Top them with crumb mixture as much as you want because, well, it is delicious!!
Bake at 425 degrees F for 20-25 minutes
Serve warm, preferably with a scoop of french vanilla ice cream.

Enjoy and I hope your day is as beautiful as you are!!




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