Spiked Dutch Apple Pie Minis

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Did you notice that we like apples?  Apples are a go to fruit in our family.  There are banana allergies.  Plus the usual gamut of dislikes towards certain fruits.  Apples are generally the beloved fruit to all of us.  Up there with peaches and nectarines which is an entirely different discussion.

So, yet again we have an apple recipe.  One that takes out some of the work of Apple Pie.  Or at least the work of eating it.  You may eat them with a fork as we did when they were warm, but when cool they held up just fine.  An apple pie you can eat on the go, as long as you are not waving it about upside down.  There’s only so much anti-gravity powers that a gelled apple mixture can contain in one bite.

This isn’t your average apple pie.  We boosted the flavor with some Spicebox Whisky.  There is a vodka in the crust to make it flaky, but that alcohol will bake out.  The whisky in the apples is there to stay.  You will not be sorry as the extra vanilla makes this treat extra sweet.  Truly, this pie is a milder more adult version.  Don’t count on a cinnamon or lemon zing but a succulent vanilla swirl.

Spiked Dutch Apple Pie Minis

Apple Pie Filling
3 Rome apples, peeled, cored and diced
3 MacIntire appes, peeled, cored and diced
5 tablespoons sugar
1/4 teaspoon cinnamon
pinch of nutmeg
2 teaspoons cornstarch
2 tablespoons lemon juice
2 ounces Spicebox Whisky

1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons ice cold vodka

Dutch Crumb Topping
1/2 cup flour
3 tablespoons sugar
4 tablespoons unsalted butter, softened

Make the dutch crumb topping first.  In a small bowl, combine flour and sugar.  Using a pastry cutter, two forks or your fingers work butter into flour until the mixture resembles coarse meal.  Set aside.

In a large skillet combine the apples, sugar, cinnamon and nutmeg.  Cook over medium heat, stirring occasionally for 5-7 minutes, until apples are tender but firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to apple mixture along with whisky and continue cooking until mixture thickens.  Remove from heat and allow mixture to cool.

While the apple mixture cools, work on the crust.  In a medium bowl, add flour and salt whisking to combine.  Using a pastry cutter, 2 forks or your fingers work shortening into flour mixture until it resembles coarse sand.  Add 3-4 tablespoons cold vodka and work mixture into a pie dough.  Roll out dough and cut into 5-inch circles.  By re-rolling the scraps you should be able to get 10 circles of dough.  Carefully set dough circles into a muffin pan, making sure to line bottoms and sides of cups with dough.

Preheat oven to 350 degrees.  Completely fill dough lined muffin cups with apples.  Sprinkle dutch crumb topping over apples.  Bake 20-25 minutes or until bubbly and crust is golden.  Let rest 5 minutes and serve warm.

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