Mini apple pies. Not tarts, not tartlettes, but pielettes. Say it how you want, but these things are amazing! Todd gave me the idea, the last time I made apple pie. He said something about the crust to filling ratio (which is, by the way, a frequent topic of discussion in our household) and how the pie could be even more delicious if the ratio was increased and the pies were hand held. Always a fan of mini desserts, mini ANYTHING, I was game to try! (My friend Kelly and I bought mini Windex at a gas station for our glasses when we were young. With our allowance.)
Pretty much same recipe as before, just a little different construction. First, make your all-butter pie dough. Smush into 2 discs, wrap in plastic and refrigerate for an hour or so. Make the filling. Cut up a bunch of apples (I recommend a mix of varieties for, um, variety?) into small pieces, stir in the zest and juice of a lemon, then sprinkle with a mixture of sugar (about 1/2 cup), flour (2 T), cinnamon and a sprinkle of salt. Toss this all over your apples. When the dough is cold, roll it out and use the rim of a large glass to cut 12 circles. Use the rim of a slightly smaller glass to cut 12 more circles for the top crusts. Push the large circles into your muffin pan, dump in some filling and then push the top crust in and pinch the edges together to seal.
Brush with egg white, sprinkle with turbinado sugar and bake. (For this, I recommend heating the oven to a very hot 500 F. Put a cookie sheet on the middle rack and allow it to preheat. Put the muffin pan on the preheated cookie sheet, close the door and immediately turn the heat down to 425 F. Bake for 20 minutes or so, then decrease heat again to 375. Bake for another 35 minutes or until done.)
Enjoy these pielettes with a (mini) scoop of vanilla bean ice cream....Small pleasures!
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