Apple Pot Pies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sugar, cinnamon, butter, and honey in a medium saucepan over medium heat; stir. Mix in apples. Cook until softened, about 10 minutes.
• Meanwhile, cut pie crust into 12 rounds to fit the cups of a cupcake pan and press into cups to make crusts.
• Fill crusts 3/4 full with cooked apple mixture.
• Bake in the preheated oven until crust edges are golden brown and not doughy, 10 to 15 minutes. Let cool before serving.

Steps:

• Pare apples, core and cut into eighths.
• Cut shortening into flour and salt; add water to make a stiff dough.
• Roll thinly, like noodle dough, and cut into 2 inch squares.
• Arrange alternate layers of apples and dough in a kettle, sprinkling each layer generously with sugar to sweeten (according to sourness of apples) and cinnamon.
• Dot the top layer of pastry squares with butter; pour in the boiling water and cover.
• Cook over low heat without stirring for 25 or 30 minutes or until apples are tender.
• Serve hot or cold.

Steps:

• Combine the flour and salt; cut in the shortening.
• Add enough water to make a stiff dough.
• Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
• Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon.
• Adjust the amount of sugar you use according to the tartness of the apples.
• Dot the top layer of pastry squares with butter.
• Pour in the boiling water and cover the pot.
• Cook over low heat for 25 to 30 minutes or until the apples are tender.
• Serve hot or cold with cream.
• Makes 6 servings.

Steps:

• Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
• For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
• Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
• For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
• To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.

Steps:

• For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
• For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
• Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
• Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
• Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
• Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
• On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

Steps:

• Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
• In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
• Preheat the oven to 450°F (230°C).
• Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
• Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
• Add 1 teaspoon of filling into each pie shell.
• Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
• Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
• Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
• Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
• Pipe the meringue into tiny dollops on the prepared baking sheet.
• Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
• Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
• Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
• Enjoy!

Steps:

• Make the pie dough: In the bowl of a food processor, pulse the flour and salt to combine. Add the cubed butter and pulse until the butter is well distributed throughout, and the largest pieces are no larger than a pea. (You can also do this by hand with a pastry cutter in a large bowl.)
• Transfer the mixture to a large bowl and make a well in the center. Add the ice water and toss the mixture with your hands to distribute the water throughout the flour. Once the mixture is very fine, press and knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture comes together easily in a ball.
• Divide the dough in half and form each into a disk about ½-inch thick. Wrap tightly in plastic wrap and chill for at least 1 hour and up to overnight.
• Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
• In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
• When the dough is chilled, and using a lightly floured rolling pin on a lightly floured surface, roll out one disk about ¼-inch thick. Use a 4-inch round biscuit cutter or cup to cut about five circles from the dough. (You can also use a plate or stencil as a guide and use a knife to cut.) Wrap the scraps in plastic wrap and chill while you fill the dough.
• Use a fork or small slotted spoon to transfer about 1 heaping tablespoon filling into the center of each circle. (Try to scoop just the apples, leaving behind most of the syrup.) Brush the outside edge of one half of the dough with cool water, then fold the circle in half to encase the filling. Press the edges firmly to seal, then crimp with a fork. Transfer to a parchment-lined baking sheet, and refrigerate, uncovered, while you shape the remaining pies. Repeat this process with the other disk of dough and combine the dough scraps with the others in the refrigerator.
• Re-roll the combined scraps to create about another 4 circles of dough and repeat the process with the remaining filling.
• Pour 3 to 4 inches oil in a medium, heavy-bottomed pot over medium heat. When the oil reaches 350 degrees on an instant-read thermometer, you're ready to fry. (You can also test the temperature with a scrap piece of dough; it should immediately rise to the surface.) Line a baking sheet with a few layers of paper towels.
• In a medium bowl, whisk together the sugar, cinnamon and salt. Remove the pies from the refrigerator.
• Fry 3 to 4 pieces at a time (or fewer if necessary to avoid crowding) until evenly golden brown, 3 to 4 minutes. Watch the temperature of the oil. You may need to adjust the heat as you work. When the hand pies are evenly browned, use a spider or slotted spoon to remove them from the oil and transfer to the towel-lined baking sheet to drain.
• After about 1 minute, while the pies are still warm, toss them in the cinnamon sugar to coat, then set on a serving platter. Repeat the frying and coating process with the remaining pies. Serve immediately.