Wednesday, April 6, 2011

Baby apple pies. Because most everything is cuter as a miniature version of itself. (Babies, puppies, cupcakes, travel-sized shampoo. You catch my drift).

For the crust
1 1/4 cups flour
1 stick of butter, cold and cubed
1/8 cup really cold water
1 tablespoon sugar

Using either your hands, a pastry cutter, or a food processor (if you're fancy), mix the butter with the flour and sugar until pebbles form. Add the cold water and mix well until you form a homogeneous dough. Chill the dough for at least an hour. Once cold, roll the dough to a thickness of... um, thick enough to hold a few tablespoons of apples without crumbling to pieces. Cut out circles of the same size. (I used the drinking end of a wine glass as my cookie cutter. Precision at its finest).

For the filling
2 large or 3 medium granny smith apples (peeled & thinly sliced)
1/2 cup brown sugar
1 teaspoon cinnamon (or nutmeg)
2 tablespoons of butter

Heat the butter on the stove until melted. Add the brown sugar and apples. Let it simmer on the stove (medium heat) until the juice from the apples has thickened. About 20 minutes. Give it a stir every now and then to make sure the butter coats every bite. Add the cinnamon after taking it off the stove. Let the filling cool before baking.

Preheat your oven to 350F
Place the filling (about 2 tablespoons) on top of one of the dough rounds. Cover with the other. Seal the edges with the help of a fork and don't forget to make cuts in the top to release the steam. Brush 'em with egg wash. (Sprinkling of sugar optional, but recommended). Bake for 20-25 minutes until the tarts are golden brown and oozing with sticky, juicy apple goodness.

And I don't think you'd be too disappointed plopping one of these in the microwave for 30 seconds, topping with a scoop (or three) of vanilla bean ice cream and falling happily into a food coma.

(Recipe borrowed & adapted from here).

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