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Written by Isabella Berkoff
•Posted on November 08 2021
Does anything say fall quite like Apple Pie? This recipe calls for a delicious flaky pie crust, filled with a rich and creamy apple custard and spiced rum diced apples. Top them off with a pretty design of your choice, pop them in the oven, and voilà! Individual hand pies, perfect for festive holiday gatherings.
Rated 5.0 stars by 1 users
Easy
Several hand pies (makes about 12 depending on size)
20-25 Minutes
Joan Repato
You know all of those super pretty, intricate pies you see circulating on social media? Well, here's how you can create your own - and it's pretty easy! The best part is, you don't even have to share your pie, because these are all individual mini hand pies! Such a cute idea for parties, are we right?! Take a look:
11 oz (325g) All purpose flour
1 tsp (5g) Salt
¼ tsp. (1.3g) Baking Powder
1 Tbsp. (12g) Granulated Sugar
8 oz (230g) Very cold butter cut in ½ inch cubes
1-3 oz (75-110g) Ice cold water
Yield: 600g
3.5 oz (100g) DGF Pastry Cream Mix (cold process)
17.5 oz (500 ml) Water or milk for a richer custard
1.76 oz (50g) Dreidoppel Apple Paste
11 oz (310g) Diced apples
1 oz (30g) Melted butter
1 oz (30g) Granulated sugar or brown sugar
0.07 oz (2g) Dreidoppel Jamaica Rum Paste
0.035 oz (1g) Dreidoppel Pumpkin Spice Baking Flavor
Place flour, salt, baking powder and granulated sugar in a food processor bowl. Pulse a couple of times to combine ingredients.
Add butter cubes and pulse 3 to 5 times until flour mixture and butter looks crumbly without large clumps of butter.
Add 2 oz of ice cold water and process until it comes together. If dough falls apart, add last 1 oz of water until dough comes together.
Remove dough from bowl and split in half.
Wrap each half in plastic wrap, using the wrap to bring the dough together to form a disc. Refrigerate for at least an hour and use within 2 days.*
In a mixer with a whip attachment, mix 100g of custard cream mix with 50g of Dreidoppel Apple Paste and 500 ml of cold water or milk on low speed until incorporated.
Increase the speed to medium and whip for 3 minutes to get a smooth, light and shiny textured cream.
After 10 minutes, you will get consistent cream which can be cooked or frozen.
Place all ingredients in a bowl and mix well until combined. Use as a filling for mini apple pies.
Roll out All Butter Flaky Pie Crust to ⅛ inch thickness.
Cut the pie rounds, about 4.5" in diameter. You can use a plain round cutter or a scalloped round cutter if you want a scalloped edge on your pies.
Cut a variety of strips, flowers, leaves, stars, or anything you wish, to create a nice pattern on top of your mini pies. Keep pie rounds and shapes refrigerated until you are ready to assemble your mini pies.
Lightly spray your muffin tin with oil and place the 4.5" pie dough rounds into each muffin hole. Press the pie dough down into the bottom and sides of the tin.
Refrigerate muffin pan with the pie dough bases while you prepare the Dreidoppel Apple Custard filling and the Spiced Rum Apple Mixture.
Scoop 1 oz of Dreidoppel Apple Custard in each prepared mini pie.
Add 2 oz of diced apple mixture.
Brush the top edges of the mini pies with egg wash (whisk 1 egg with 1 tsp water)
Arrange your strips, flowers, leaves, stars, or other shapes on top of each mini apple custard pie and create your own design; press pie pieces at the outer edge of each pie to seal the edges.
Brush the tops of the mini pies with the egg wash, then sprinkle granulated sugar on top.
Place the pies in refrigerator until pie dough feels cold and firm; this step will help keep the integrity of your pie dough design. If you skip this step, the pie dough may spread, and it won't look as pretty.
Bake at 350˚F for 20-25 minutes, or until golden brown. Check after 15 minutes and turn pan around to achieve even baking.
*For the All Butter Flaky Pie Crust, dough can be made way ahead of time, stored in the freezer, slow thawed in the refrigerator and allowed to sit at room temp for 10 minutes until the dough is manageable enough to roll out with a rolling pin.
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