Skip to main content

Apple ginger mini pies (mini pies de jengibre y canela)













Although I love autumn and winter very much, I am always surprised by the first signs of Spring.
Here spring begins on September 21, more than ever the flowers of the trees are like a miracle. 

We have had a bad winter, very icy and without rain and this is the worst, the planet really has a problem of climate change in that the seasons are no longer the same. 
What will happen to the apricots, peaches and others? Only we have to wait . 

In the old times the people of the countryside lived in seasonal changes, the summers, and then the autumn in which the nature rests and then the winter in which we need the rain, and all begin again.
But just now nothing is sure.
Oh well, I made these  apple mini pies.
I love apples and especially apple pie!

Source : dough from my recipes notebook

            Apple filling : Weith watchers.com









Apple ginger mini pies

Ingredients
dough

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon grated lemon peel
8 tablespoons unsalted ice butter 
or 3/4 cup ice butter
4 or 5 tablespoons of ice water

Filling

8 medium peeled fuji apples  cored and cut in chunks
(you can use others apples you like,  Granny Smith or others)
2 teaspoon ginger grated
1 tablespoon lemon juice
2 tablespoons light brown sugar
5 tablespoon all purpose flour
1 teaspoon ground cinnamon 
2 yolks with some milk to brush

Method



Combine2 1/2 cups flour, sugar, salt and grated lemon  in bowl. Cut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened,
(If you think it is necessary  add a little more cold water,but the dough would  be still  crumbly )

 Divide dough in half shape each half into ball of dough in plastic food wrap. Refrigerate 30 minutes.
Roll the pie crusts on a lightly floured surface. Using a 3,5 inch  cookie or a cup. cut out 12 circles deom the pie crusts, Roll any scrap pieces as needed to cut out the circles.

Place each circle of pie in each cavity of some tart or muffins pan . Gently press the dough down and around the sides, making sure the dough fits in each cavity of muffin pan. Transfer the pan and leftover crust to the refrigerator while you make the filling.


Filling

In a large mixing bowl combine apples, ginger, cinnamon,  lemon juice,sugar and flour .

Remove the pan from the refrigerator and evenly distribute the apple filling between all of the cavities (about 2-3 tablespoons per mini pie)
Preheat oven to |180°c (350° F)
Remove the extra pie dough from the refrigerator cut the strips or others tops of pies and place them on top.
Gently press ends of the dough strips onto the ring of the ramekin.

Mix yolks and some milk and lightly brush dough .
Bake until dough is golden brown and fruit is bubbling end just tender, Bake about 30 miutes,


print recipe here






Spring is almost here












Peach tree










Apricots tree




Mini pies de manzana y  jengibre































Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour  (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles  coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins  to form large clumps.  Transfer th...