Thanksgiving may be over, but my fridge is still filled with leftovers. If you’re in the same boat, here are a few ideas to put your leftovers to good use. Let the feast live on! Continue reading “5 Delicious Recipes for Your Thanksgiving Leftovers”
I’m a planner…like the ‘bring a cooler of snacks to the beach’ type of planner. Some people throw a granola bar or banana in their bag in case hunger strikes. I, on the other hand, think a mini-pie works excellently as a summer snack.
The convenience level is off the charts: handheld, portable, can be eaten hot, cold, or at room temperature. Also—delicious (which is a given).
With summer in full swing, naturally I’m snacking on these Apple Blackberry Mini Pies. Calories don’t count if you’re at the beach, right? I have a feeling we’re on the same page.
Let’s take a quick poll:
Do you like summer?
Do you like happiness?
Are you sad there’s not a mini pie in your hand?
If you answered yes to all the above, you need this recipe in your life immediately.
Apple Blackberry Mini Pies
1 prepared double all-butter crust
3-4 medium baking apples (I like a mixture of golden delicious and granny smith)
2 tbsp fresh lemon juice
1/2 cup granulated sugar
1 cup fresh blackberries
1/4 cup packed light brown sugar
1 1/2 tbsp all-purpose flour
1/8 tsp cinnamon
1/8 tsp allspice
Pinch of fresh cracked black pepper
Egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
Demerara sugar for sprinkling
Make the crust: Roll out your prepared double pie crust, arrange on a baking sheet, and refrigerate while you prepare the filling. This will make it easier to cut your dough circles.
Start the filling: Prepare the apples by peeling, coring, and thinly slicing. I prefer cutting the apples in quarters and using a mandolin to slice to 1/4 inch or less. Sprinkle your apples with lemon juice and 2 tbsp of granulated sugar. Set aside to soften slightly and release some of the juices, about 20 to 30 minutes.
Prepare your dough circles: While the apples are softening, pull our your refrigerated dough. Using a 3-inch and a 4-inch biscuit cutter, cut eight circles of each size from your dough. You should have a total of 16 discs. Lay your circles back on a baking sheet and refrigerate while you finish preparing the filling.
Finish the filling: In a small bowl, toss the blackberries with 2 tbsp of granulated sugar. In a separate bowl, whisk together the remaining 1/4 cup of granulated sugar, brown sugar, flour, cinnamon, allspice, and black pepper. Drain the apples of excess liquid and toss with the sugar mixture to coat.
Assemble mini pies: Place the 3-inch rounds on a baking sheet line with parchment paper or foil, and brush the outer 1-inch circle with egg wash. Stack 2 to 3 apple slices on each round and add a few blackberries in the center hole. Top with the 4-inch crust circle over the apples and press the top and bottom crust edges together with the a fork. Chill the rounds in the refrigerator for 10 to 15 minutes to let the pastry set. In the meantime, position an oven rack in the center position and preheat the oven to 400 degrees.
Remove your mini pies from the refrigerator. Brush with the egg wash to coat, then cut an X-shaped steam vent in the center, and sprinkle with demerara sugar. Place the baking sheet on the center rack of the oven and bake for 30 minutes, or until the pasty is golden brown and the apples are tender.
Allow to cool on a wire rack for about 20 minutes. Serve warm, at room temperature, or on your beach towel with your toes in the sand. Obvi I’m partial to the last option.
Recipe adapted from the lovely Four & Twenty Blackbirds Pie Book.
Mondays are hard, but I’ve found a flawless solution to make them a breeze: bribery. Getting out of bed is a lot easier when you bribe yourself with a mini pie for breakfast.
This recipe tastes great for whatever pie size you’d like, but a mini pie is exponentially cuter. Don’t ask me why. It’s a scientific fact. An ordinary pair of gym shoes are not exciting, but a pair of baby gym shoes? Now those are down right adorable. Or a puppy wearing baby gym shoes? I’m melting at the cuteness.
Speaking of cute, my friend at work had an adorable baby and has been sending aww-worthy snapchats from maternity leave. Well, today she’s back! To celebrate I fetched this recipe, because like I said: mini pies make Monday’s better.
So put on your big girl pants, and get yourself through the work day with a few of these peanut butter & chocolate beauties.
Peanut Butter & Chocolate Mini Pies
1 (14.3 oz) package whole Oreos, about 36 Oreos
1/2 cup butter
3/4 cup heavy cream
1/2 cup peanut butter, creamy
4 ounces cream cheese, at room temp
1/2 cup powdered sugar
1/2 cup bittersweet chocolate chips or pieces
1/4 cup heavy cream
Make the crust: If using a cupcake pan, line pan with foil or paper liners. Finely crush the Oreos in a food processor, blender, or a Ziploc bag. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a cupcake pan or pie pan. Freeze crust for 10 minutes until set.
Make the filling: Whip the heavy cream until stiff peaks form using your stand mixer or a whisk. Scrape from bowl and set aside.
In a stand mixer or a hand mixer, cream together the peanut butter, powdered sugar, and cream cheese. Once fully combined, add the whipped cream and mix together. Pour filling into the shell, and return to the freezer.
Make the topping: Heat the cream over medium-high heat until it is scalded. Pour it over the chocolate pieces in a heatproof bowl. Allow to sit one minute, then whisk together to form a ganache. Pour the glaze over the mini pies (or pie) and top immediately with crushed Oreos. Refrigerate for 15 minutes to set the ganache before serving.
Cover in plastic wrap and refrigerate to store. These beauties will be good for up to one week.