Now to my recipe , Mini Bundt Apple Pies. I'm not sure if anyone else has ever heard of or made an Apple Pie in a Bundt pan! So do I get a patent for creating these cuties??!! :-D
Well I made these a couple of weeks back when winter was still in the air and the thought of some nice and warm homemade pie just could not be neglected. And I had a whole bag of crispy n juicy Red Fuji apples!
I took the recipe for the Apple Pie filling from the blog Baking Bites , it was just a random search and I found the recipe easy and it turned out great!.
The recipe for the Pie crust is from my own recipe for the Lattice crust on my Cherry and Blueberry Pie., but I added more butter and less sugar ;-)
All purpose flour - 1 cup
Sugar - 2 tblsp
Cold Butter (cut into small cubes) - 4 tblsp
Ice water - 5-8 tblsp (just enough to get the dough into shape)
Apples - 4 small or 3 large ( I used Red Fuji apples)
Ground Cinnamon - 1/2 tsp
Ground Nutmeg - 1/4 tsp (optional)
Brown sugar - 2/3 cup
Cornstarch - 1 tblsp
Vanilla extract - 1/2 tsp
Salt - 1/4 tsp ( I just added a pinch)
For Pie Crust
1. Knead together the all purpose flour, cold butter and sugar with ice cold water.
2. Make a smooth pie dough , cover it with plastic wrap and place it in the fridge or freezer until chilled well. (about 30 minutes to an hour).
For Pie Filling
1. In a large skillet over medium heat, melt the butter. Add in apples and sautee for 4-5 minutes, until they just start to soften.
2. In a medium bowl, whisk together cinnamon, nutmeg (optional), brown sugar, cornstarch and salt. Add to apples and stir to coat.
3. Cook until sugar is bubbling, apples are very tender and the mixture starts to thicken, 5-8 minutes.
4. Remove from heat and stir in vanilla. Set aside to cool to room temperature.
To prepare Mini Bundt Apple Pies
1. Preheat oven to 400F.
2. Cut the pie crust dough in half and roll out one half of the pie crust dough on a lightly floured surface until they are about 1/8-inch thick.
3. Cut dough into rounds about 1- 1.5 inches larger than the size of the mini bundt pan that you will be using ( you can also use muffin tin or mini pie pan).
4. Press dough into pan and up the sides. (I spread some melted butter around the side of each pan round)
5. Roll out remaining half of the pie crust dough on a lightly floured surface. Cut smaller rounds into remaining dough to form the tops of the pies.
6. Use a tablespoon to spoon out the cooled apple mixture into each prepared pie crust. ( I used about 3 tblsp in each ) Some liquid will have been released from the apples, so evenly distribute this as well.
7. Top pies with a second round of dough and press down the edges with a fork to seal. Also press the fork down the centre of the pies to release any steam which may come out.
8. Bake for 16-20 minutes, until pastry is golden brown. Allow pies to cool in pan for 10 minutes, then gently loosen and transfer to a wire rack to cool before serving.
Suggestions and Tips:
1. Prepare the Pie dough first before preparing the filling, that'll give you enough time to help the dough to get chilled (I used the freezer to chill - around 20-25 mins)2. Make sure your first pie crust round (which will form the base for you filling is larger than the diameter of each individual rounds of your pie pan) . This is very IMPORTANT!!! (Mine wasn't upto the mark, so a bit of my pie filling poured out while baking)
3. You can use any fruit filling.
You could add some whipped cream into the bundt holes or any left over pie filling and enjoy this really cute dessert! We really enjoyed these and I'm sure you will too.