Brandy-Apple Mini Pies With Cornmeal Crust

Brandy-Apple Mini Pies With Cornmeal Crust might be just the dessert you are searching for. This recipe makes 16 servings with 273 calories, 2g of protein, and 15g of fat each. For 52 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires brandy, pumpkin pie spice, brown sugar, and ice water. Overall, this recipe earns an improvable spoonacular score of 5%. Brandy-apple Mini Pies With Cornmeal Crust, Brandy-Apple Mini Pies With Cornmeal Crust, and Brandy Apple Mini Pies with Cornmeal Crust are very similar to this recipe.

Servings: 16

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 tablespoons Brandy

1/4 cup brown sugar

1/4 cup brown sugar

1 cup flour

5 tablespoons ice water

cup powdered sugar

1 teaspoon pumpkin pie spice

of salt

1 teaspoon sugar

4 large tart green apples, peeled and diced

2 tablespoons unsalted butter

1 cup vegetable shortening

3/4 cup yellow cornmeal

1 teaspoon Tb.+ 2 flour

Equipment:

food processor

plastic wrap

sauce pan

oven

cookie cutter

bowl

muffin tray

knife

aluminum foil

Cooking instruction summary:

  1. Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.
  2. Add 3 Tb. of ice water and pulse until the dough comes together. Add a little more water if needed.
  3. Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece--80/20. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
  4. Peel and dice the apples. Preheat the oven to 425 degrees F.
  5. In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Pour the syrup over the apple and toss.
  6. Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tinsif you gather the extra pieces and re-roll, you should be able to get 14-16.
  7. Fill each crust with an equal portion of apple mixture.
  8. Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out tops for each pie. Place each top on the pies and Brush them with the remaining syrup from the apple bowl.
  9. Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
  10. Allow the pies to cool completely before trying to remove them from the muffin tins.
  11. NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
  12. If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350!

 

Step by step:


1. Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.

2. Add 3 Tb. of ice water and pulse until the dough comes together.

3. Add a little more water if needed.Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece--80/2

4. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.Peel and dice the apples. Preheat the oven to 425 degrees F.In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer.

5. Pour the syrup over the apple and toss.Take the larger disk of dough out of the fridge.

6. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tinsif you gather the extra pieces and re-roll, you should be able to get 14-16.Fill each crust with an equal portion of apple mixture.

7. Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out tops for each pie.

8. Place each top on the pies and

9. Brush them with the remaining syrup from the apple bowl.

10. Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.Allow the pies to cool completely before trying to remove them from the muffin tins.NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture.

11. Bake the pie for 30 minutes at 425, then 30 minutes at 350!


Nutrition Information:

Quickview
273 Calories
1g Protein
14g Total Fat
33g Carbs
0% Health Score
Limit These
Calories
273k
14%

Fat
14g
23%

  Saturated Fat
4g
26%

Carbohydrates
33g
11%

  Sugar
20g
22%

Cholesterol
3mg
1%

Sodium
197mg
9%

Alcohol
0.63g
3%

Get Enough Of These
Protein
1g
3%

Fiber
2g
9%

Vitamin K
8µg
8%

Manganese
0.15mg
7%

Vitamin B1
0.1mg
6%

Vitamin E
0.96mg
6%

Folate
18µg
5%

Selenium
3µg
5%

Iron
0.75mg
4%

Vitamin B2
0.06mg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.71mg
4%

Magnesium
13mg
3%

Phosphorus
32mg
3%

Vitamin C
2mg
3%

Potassium
102mg
3%

Copper
0.05mg
3%

Zinc
0.32mg
2%

Vitamin B5
0.21mg
2%

Vitamin A
74IU
1%

Calcium
12mg
1%

covered percent of daily need
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