Category Archives: Pies and Tarts

Mini Apple Pies

Pies and Tarts

I was baking my traditional apple pie for Thanksgiving and had some extra pie filling.  I have been itching to make mini apple pies for a while and now I had my chance!

Mini Apple PiesI can’t believe how cute they look.  Once I started making them, I couldn’t stop.  After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough.  My husband thought I was nuts, but they are so stinkin’ cute that I needed to make more and more.

Mini Apple Pie PocketsLook at them all lined up…so adorable!  I used pie dough and apple filling that I made from scratch, but you can cut corners by using frozen pie dough and canned pie filling.  The rest of the process is so easy.  Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can.  Anything you have on hand will work, it just depends what size pie you want to make.  Fill each circle with pie filling.  The pie needs some sort of vent so they don’t explode in the oven.  I used a small apple cookie cutter to cut a hole.  Then I attached the apple for an added decorative touch.

Mini Apple PieTo “glue” the bottom and top of the pie pocket together, brush a small amount of egg wash (an egg that is beaten and thinned with some water) and gently press the seam together.  Once the seams are lined up, use the tines of a fork to completely seal the seam and add that professional look.  Egg wash the tops before baking to make sure each pie bakes to golden brown perfection.  The pies should be baked on a parchment lined baking sheet at 400°F until golden.

Individual Apple PieBefore baking them I sprinkled each one with cinnamon.  I know the apple filling has plenty of cinnamon, but I just can’t get enough.  It’s one of my favorite flavors.  After the pies were baked and cooled I glazed them with a thin coat of icing.  These were a huge hit, everyone loved them!  I can’t wait to try other shapes and flavors!

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Mini Apple Pies
 
Ingredients
Pie Dough
  • 2 cups flour
  • 1 tsp. salt
  • 6 Tbs. cold margarine
  • 4 Tbs. cold vegetable shortening
  • ¼-1/2 cup cold water
Apple Pie Filling
  • 3 pounds granny smith apples, peeled, cored and cubed
  • 4 cups + ½ cup cold water
  • 1½ Tbs. lemon juice
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 Tbs. cinnamon
  • 1 stick cinnamon
  • ¼ tsp. nutmeg
  • 1½ tsp. salt
  • ½ cup cornstarch
Sugar Glaze
  • 1 cup confectioners sugar
  • 3-6 Tbs. water
Instructions
Pie Dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment add the flour and salt.
  2. Then cut the margarine and shortening into small cubes and add to the mixer. Mix until it looks like sand.
  3. Slowly add in the cold water until the dough starts to come together. Do not mix all the way. Finish mixing by hand and shape into 2 round discs.
  4. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before working with it.
Apple Filling
  1. Peel and core the apples. Then slice the apples into small cubes. Place apples in a large pot.
  2. Add 4 cups of water, lemon juice, sugars, cinnamons, nutmeg and salt.
  3. Cook over low heat until the apples are soft, about 20-30 minutes, stirring frequently.
  4. Remove the cinnamon stick and discard.
  5. Mix the ½ cup water with the cornstarch and stir into apples. Stir constantly until thick, about 10 minutes.
  6. Once thick, remove from heat and cover with plastic wrap. The plastic wrap should be applied directly to the apple filling so it does not develop a skin. Allow to cool completely before using.
Sugar Glaze
  1. Place the confectioners sugar in a small bowl. Slowly add the water 1 Tbs. at a time until smooth and thin.
To assmble the mini pies:
  1. Preheat the oven to 400°F.
  2. Roll out the chilled pie dough and cut out circles. 2 circles are needed for each pie.
  3. Fill one circle with the cooled apple filling.
  4. Brush the edges with egg wash and before topping with a second circle, cut a steam vent. I like using a mini cookie cutter to cut out a shape but slits are also okay.
  5. Then apply the top circle and seal with the tines of a fork.
  6. Brush each top with egg wash and sprinkle with cinnamon.
  7. Bake on a parchment lined baking sheet until golden brown.
  8. Once the pies are cooled, mix the glaze and brush onto each pie. Enjoy!

Oatmeal Cream Pies {Recipe}

Cookies, Pies and Tarts,

Oatmeal Cream Pies | Lil Miss Cakes
I have an obsession with snack cakes.  When I was little I used to tag along with my mom to the supermarket because I knew she would let me pick out a treat.  I was not a kid who liked candy; I always went for the cake.  During high school and college I tried to stay away from junk food–all of a sudden boys were important and so was my waistline.  Years later, pregnant and starving, I craved those nostalgic snack cakes, but they weren’t as delicious as I remembered.  Now I am on a quest to create all my favorite cakes and cookies, starting with these.

Soft and chewy oatmeal cookies filled with marshmallow cream.  The first time I made these I must have eaten the whole batch.  Okay that might not be entirely true, I shared.  But I didn’t want to.  The next time I made these, I doubled the recipe.  Here’s how it all comes together.  Brown sugar, margarine and eggs go into the mixer. Then add the corn syrup and vanilla extract. Finally add in the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt.

When it all comes together, scoop it out onto parchment lined baking pans.  I like parchment paper because then the cookies don’t stick to the pan and there is no cleanup!

I know you are tempted, but try not to eat them until they are sandwiched with cream.  They are not so sweet on their own.   The cream adds the sweetness needed and balances out the flavor.  I know this because I ate one, or two…  Then line them up on a cooling rack.

Next step is to mix up the marshmallow filling.  In a stand mixer whip up shortening, confectioners sugar and vanilla.  Add in some water until it is light and spreadable.  Then add in the marshmallow cream.

Once the cream is all mixed up, it’s time to fill the cookies!  You can use the same cookie scoop or spoon to fill the cookies but I like to use a pastry bag fitted with a plain tip.

I pipe the cream on half of the cookies. Then sandwiched them together.  That’s the fun part

Want the recipe?  It’s non-dairy!

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Oatmeal Cream Pies
Serves: About 2 Dozen
 
Ingredients
Cookie
  • ¾ cup margarine (1½ sticks)
  • 2 cups brown sugar
  • 2 eggs
  • 2 Tbs. light corn syrup
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 2 cups rolled oats
  • 2 tsp. baking soda
  • 3 Tbs. boiling water
Marshmallow Cream Filling
  • 1 cup shortening
  • 2 cups confectioners sugar
  • 1 tsp. vanilla extract
  • cold water
  • 1 cup marshmallow fluff
Instructions
For the Cookie
  1. Heat oven to 350°F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the margarine and brown sugar until combined.
  3. Add in the eggs, corn syrup and vanilla. Mix until combined.
  4. Add in the salt, flour, baking powder, cinnamon and oats and mix until combined.
  5. Finally, mix the baking soda with the hot water and add it to the batter.
  6. Using a cookie scoop or spoon, drop the dough onto a parchment lined cookie sheet. Allow space between the cookies because they will spread.
  7. Bake at 350°F for 8-10 minutes until very lightly browned.
  8. Allow the cookies to cool before filling and sandwiching them together.
For the Marshmallow Cream Filling
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla until light and fluffy.
  2. Slowly add in cold water until smooth and creamy.
  3. Add in the marshmallow fluff and mix on low speed until combined. Do not mix too much or the cream will separate.
  4. To fill the cookies with cream I like to use a pastry bag fitted with a plain tip to pipe the cream on one side. A cookie scoop or spoon can be used to scoop cream into the cookies, or spread the cream with a knife.
  5. Sandwich together and enjoy!