![]() The crust should easily hold together in clumps when you. Stir in the melted butter and mix to combine. ![]() Top apple slices with topping and pat it down over the apples. Layer apple slices in pie shell (it will be really full) and pour any leftover juice over the apples. Cool for at least 2 hours before slicing and serving. Bake at 425☏ for 40-45 minutes, until the apples are tender and the crust is golden brown. Place the pie plate on a rimmed baking sheet to catch any juices that bubble over, if desired. Toss apple slices with sugar, flour, lemon juice, lemon zest (if using), cinnamon, & nutmeg. Crimp the edges of the crust, then cut slits in the top to vent. I know you’ll absolutely love these tasty little fruit pies. In a medium bowl, stir the crumbs, sugar, if using, and salt together to combine. Filling: Peel, core, and slice apples into thin slices (approximately inch). And, if you don’t prefer peach, skip on over to my strawberry galette for an equally easy dessert. Serve these on cookie platters or dessert tab. Topped with a scoop of vanilla ice cream or this heavenly homemade whipped cream, these little pies are my six-minute solution to a cute, simple and oh-so satisfying summer treat. BITE SIZED PIES are the best My Mini Apple Pies recipe is easy to make - and we love adding a crumble topping. So, when my favorite sweet summer fruits go neglected and get a little soft, I like to cut ’em up and roll out a pie crust (either homemade or storebought), toss the fruit in the middle, and pinch the crust together to make little pies! But, because rather than a back porch I have a balcony covered in pine needles, and because I’m usually wearing fuzzy slippers rather than padding around barefoot, I haven’t nearly reached my peach-eating quota this season. There’s something about it that just oozes summertime. I don’t know about you, but my favorite way to each a peach is sitting barefoot on a back porch in the middle of summer, and feeling that sticky, sweet nectar roll down my chin.
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