Nano Apple-Pear Pies

2 Nov

This is the post that doesn’t make me look good. It makes me look bad. It makes me look like I have a lot of time on my hands. Which I don’t. Which makes that worse….right?

I made little pies. Itty bitty little pockets of apple and pear goodness, although the fruit to pie crust ratio is way out of proportion. It’s more like a pie cookie I suppose. Whatever you want to call them, there’s lots of them, they took me a long time and I’ll probably never make them again.

Oh, and when I brought them in to work, someone ate three of them in less than one minute and it made me cry a little. I brought it on myself.

The awesome part is the fact that I have tons of unbaked nano pies in my freezer now that I can bake off at any given time and I can indulge in a nano treat and suffer nothing but miniscule amounts of guilt.

I’m not going to encourage you to make these unless you’re a crazy fool like me that just happens to also enjoy pie. They were really freakin’ good though.

Actually, no. You SHOULD make these. You know why? Because think about how awesome you’d look if a friend came over unexpectedly and you pulled a couple of these out of your freezer, popped them in the oven, served them warm with a hot beverage and maybe even some spiced whipped cream if you’re into that. Boom! You look like a superstar. Hot nano pies on command.

If anything you should at least admire how cute they are!

Wanna see how I made them?

Pie dough was first. I rolled the butter in with a rolling pin. It was a neat method. I recommend it.

Chill the dough.

Roll it out and cut little rounds. Lots of little rounds. Chill the rounds.

Slice your apple and pear really thin (I used a mandolin)

Place a piece of each on a circle, brush the edges with egg wash, pop another one on top…

Crimp the edges and slit the top.

Freeze or bake with eggwash and cinnamon-sugar sprinkled on top.

Ta-da!

I have issues: I know this.

Nano Pies

From Smitten Kitchen

Crust
2 1/2 cups all-purpose flour, plus more for dusting.
2 tbsp sugar
1 tsp salt
1 cup unsalted butter, very cold
1/2 cup water, very cold

Filling
1 large apple and 1 large pear
Squeeze of lemon juice
1/3 cup sugar
1 tsp cinnamon
a dash of grated nutmeg

1 large egg for brushing

Make your pie dough. Rub the butter into the flour, sugar and salt, until you have the consistency of small peas. Bring the dough together, divide in two, and chill the dough for about an hour.

In the meantime, slice your apple and pear very thinly. I used a mandolin. You want no more than 1/4 inch slices. Toss the slices in lemon juice.

Mix the sugar, cinnamon, nutmeg and whatever other spices you like together in a bowl.

Pull out the chilled pie dough, roll it out until it is pretty thin: about an 1/8 inch thick. Cut into rounds. You can choose the size you want…mine were pretty tiny.

Place the rounds on a parchment covered tray and chill again for about 10-15 minutes.

Next, assemble the pies by placing a piece of pear and apple, sprinkling some sugar mix, and putting another round on top after brushing the edges with eggwash. Next, seal the edges with a fork, slit the top, and place onto a tray. Brush the tops with eggwash and sprinkle with some more sugar.

Bake at 350F for about 25 minutes or until they are nice and golden brown.

These freeze really nicely when they are unbaked and you can even bake them from frozen.

So there.

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