Monday, May 8, 2017

#Brunchweek Day 2 - Mini Rustic Apple Pies

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.

Want to know how to win a ton of cool prizes? Check out my post from Monday with all the information!



So, sometimes ugly things are tasty. Like these tiny little apple pies. They might look like a Pinterest fail with some good photography (thanks to my lovely fiance for his help with the pics), but underneath their lumpy, bumpiness, are delicious hand-picked Rainer Apples from Washington.



I'm willing to bet muffin tins are the most under-appreciated baking pan you have, when in fact, they're perfect for bite-sized portions of just about everything. And if you have some apples, some spices, and some pre-made dough, these little ugly beauties can be on your table, too! Just do what I do--if it comes out weird looking but tasty, it's not a mistake, it's "rustic."


Seriously though, they're delicious. Don't let their looks distract you, they've got a great personality.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Cheddar Waffles from A Kitchen Hoor's Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D's Books and Cooks
Mixed Berry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Breakfast Empanadas from Jane's Adventures in Dinner
Brunch Mac 'n Cheese with Fried Eggs from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Almond Banana Baklava from Nik Snacks
Mini Apple Pies from Forking Up


Mini Rustic Apple Pies

  • 1 package pre-made pie dough (or one batch of your favorite homemade)
  • 3-4 large apples (I used Rainer Fruits)
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1 pinch nutmeg
  • 1 egg
-Preheat oven to 350 degrees F. Line a 6-cup muffin tin* with paper liners, and spray liberally with nonstick cooking spray. Set aside.

-Use a cookie cutter or glass that is slightly larger than the widest point of the muffin liner to cut out 6 circular pieces of dough. Press these into the muffin liners.

-Peel the apples and cut into 1/2 inch slices. Mix with the corn starch, sugar, and spices. Fill each pie crust with enough apples to raise about a half inch above the top of the liner (the apples will shrink in the oven, so pile as high as you can without it falling over)

-Take the remaining dough and roll onto a lightly floured surface. Cut the dough into thin strips, and create a large lattice (woven) pattern. Use the same cookie cutter to cut circles out of the lattice and press each one into the open pies, pressing into the edges of the dough in the pan.

-Whisk the egg and brush over the top of each pie.

-Bake for 20 minutes or until the pies are golden brown.

*Or 4 small ramekins... or a combination of the two! I had enough leftovers to make one ramekin version.


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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry. 

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