I’m sure we’ve all had the experience: you’re standing in line for something else, at a coffee shop, or a gas station, or a fast food location, or a cafe, and suddenly…you see them, or smell them, and the helpful clerk says “Would you like an apple pie for a dollar?
And you give it a moment of thought. You cave. You cannot resist.
But I prefer to know who made my food and what’s in it. So, here is a very simple and very quick recipe for a tiny apple pie that will be just as delicious, if not moreso.
- Mandolin slicer or other appliance for producing extremely thin slices
- Large mixing bowl
- A ravioli press (tiny folding clamshell with a textured edge for making ravioli. If you don’t have one, I suggest using a shallow dish to fill the pastry and then using a fork to seal the edge)
- Baking pan
- Small pot
- 2 sheets of puff pastry (any flavor or brand, and you can use crescent roll sheets too)
- 3 apples (of all different types. I personally chose a Red Delicious, a honey crisp, and a Granny Smith)
- 2 large lemons
- 8 Tbsp (or more) brown sugar
- 1 tsp vanilla
- Cinnamon stick or fresh ground cinnamon
- Pinch or two of clove
- Pinch or two of nutmeg
- Some loose flour, a couple Tbsp or so
- Powdered sugar
- Butter (not much)
- About a cup of some sort of alcohol (rum, brandy, whisky, bourbon. I used ginger snap vodka and dark rum)
- Preheat the oven as per the directions on the pastry packaging
- Juice the lemons and pour juice into mixing bowl
- Thinly slice the apples (I suggest peeling and quartering the apples before doing this, and add to bowl
- Add half the sugar, spices, and vanilla and toss until the apples are completely coated. Allow to sit for about ten minutes. Drain the excess moisture into the pot
- Roll out the pastry on a floured cutting board and cut out the shapes (it should be about the size of your ravioli press or your shallow dish
- Place the pastry shape in the press or dish. Fill with apples (depends on the size of the press/dish). Fold in half or fold while tucking the apples inside, and seal shut. If using the press, I recommend flouting it lightly so that the pastry doesn’t stick to it as you seal
- Bake (this will likely take longer by half again as much as the instructions indicate. I used a spatula to lift and flip these beautiful things about five minutes before completely done to crisp up both sides.
- While these are baking, add the butter, alcohol, the other half of the sugar and extra spices to the pot. You can even add some apple juice if you want more sauce, and reduce this over medium heat until you have a nice sauce. If it doesn’t thicken as you like, sprinkle in some flour while whisking.
To serve, brush with a bit of melted butter, powder with sugar, and drizzle with sauce. Or roll the top side in the sauce and powder with sugar. Or just dip in sauce and shove directly into face.