I’m feeling the consequences of too much pie. I think I am honestly hung over. It is not news that pie crust is nowhere near healthy – I’m not even going to try to claim the calcium from butter. Ian and I have been eating an average of one mini-pie a day…for the past month. We’re like a pair of bears getting ready for the winter hibernation. I thought the 17 Day Diet was the solution – I would start today, detox, and find the strength to make pie and not eat it. Then Ian suggested that we should just make ourselves sick on pie, then we would no longer want it. So, with a sigh, I brewed some coffee and had a pumpkin mini-pie for breakfast.
I couldn’t let fall pass me by without working on an apple mini-pie. There’s just something about a local apple – I could eat one for every meal. So, this week I embarked on experimenting, eating, and more experimenting.
I used the apple pie filling recipe that I posted earlier, but made some tweaks and figured out how to pre-cook it without turning it mushy. Then, instead of glazing like the pumpkin, I sprinkled them with sanding sugar.
Unlike a regular apple pie, the apples need to be cut pretty small to pile into the middle of the little circle. These were a fantastic treat to have on hand for fall gatherings!