Mini pies, big pies, you can use the exact same crust recipe.

What’s great about the small pies is that if you let them sit for an hour or two they’ll pop right out of the tin. I’ve been fiddling with the crust, trying to get it a little flakier… I think I’m there! You will need small ramekins or creme brulee pots. These pies are the size of your palm.

Mini Apple Pies

(makes 6 pies)

Crust
2 1/2 cups (313 grams) all-purpose flour

1 1/2tablespoons (19 grams) granulated sugar

1 teaspoon (4 grams) table salt

2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold (if you keep your butter in the fridge, put the 2 sticks in the freezer for about 10 minutes before you start the crust)

1/4 cup (118 ml) vodka

1/4 cup (118 ml) water

Filling

4 apples (you’ll probably have a little left over)

1 tsp cinnamon

1 tsp ground cloves

1/3 cup sugar

a squeeze of lemon juice

1 egg (for the wash)

Mix the dry ingredients for the pie dough together in a wide bowl. Cut up the butter into small pieces about the width of your finger and mix them into the dry ingredients until almost all the pieces of butter are the size of pebbles. Add the vodka and then add water until you can from a ball of dough. Roll it into a ball and than pat it into a disk, wrap tightly in plastic wrap and place in the fridge for an hour or overnight (longer if you like, it can keep for about 2-3 days).

For the filling, if you feel like it you can skin the apples. I don’t, cause apple skins are good for you and I like them. Core the apples and slice them thinly (I use a mandolin) then cut the apple slices so that they will fit flat on the bottom of the ramekins. Mix the apples together with the rest of the ingredients so that all the apple slices are coated equally.

Preheat the oven to 350 degrees F.

You will need more dough for the bottom crusts than you will for the top. About 1/6 of the dough for each bottom and top, using a little more for the bottom. Divide the dough into 6 balls (3 balls larger than the other three).

Roll out the bottom crust till it is about 1/2 cm thick and some of the dough will fall over the edges of the ramekin. Carefully lay the dough into the ramekin making sure that it fits to all the corners and some of the dough falls over the edges. Place the apples in a circular patter inside the dough until it is a little high than the lip of the ramekin. Place the open faced pie in the fridge while you make the top, or you can just do this step first for all 6 of the pies and then do all the lids at the same time (but still put them in the fridge while you work on the other pies).

Roll out the lids until the fit the top of the pies with a little dough falling over the edges, place them on top of the pies and seal them. Cut the dough that is over the edges so that it only falls over about 1/4 of an inch. Roll the crust up and under until it is on the edge of the ramekin.

Whisk the egg in a small bowl and paint the lids of each of the pies with the egg. Sprinkle some sugar and a little salt over the pies and place in the oven for about 30 minutes (check on them 20 minutes in).

To take them out of the ramekins, carefully run a dull knife around the edge of the ramekin below the crust, make sure not to cut into the crust, you just want to cut through any parts that have adhered to the ramekin. Now carefully turn the pie over in your hand so that you’re holding the lid of the pie and slide the ramekin off. Tada!

Total Time: About 2 1/2 hours

Picture done by my dad.