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–+ servings
mini apple pies with sourdough crust and sugar crumble topping

Mini Apple Pies

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Prep Time 1 hour
Cook Time 25 minutes
Fermenting Time 8 hours
Course Dessert
Servings 12 people

Equipment

  • 1 Food Processor Optional
  • 1 Saucepan
  • 1 muffin tin

Ingredients
  

For the Pie Crust

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 sticks of butter
  • 1 cup sourdough starter

For the Apple Pie Filling

  • 4 medium apples
  • 4 tbsp butter
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1 tbsp arrowroot or cornstarch
  • 2 tbsp water

For the Sugar Crumble

  • 6 tbsp butter
  • 2/3 cup sugar
  • 2/3 cup flour

Instructions
 

Making the Pie Dough

  • In a large mixing bowl or food processor, mix together the dry ingredients.
  • Cut the butter into chunks and add to your food processor and blend until you have coarse crumbs. Or use a pastry to accomplish this without a food processor.
  • Place your mixture in a large bowl and mix in your sourdough starter. I use my hands for this and make sure it is well incorporated.
  • Once the dough starts to hold together, coveryour bowl and allow it to ferment at room temperature for 8-12 hours.
  • After fermentation, place the dough in therefrigerator until it has chilled. This could take up to 2 hours.

For the Pie Filling

  • Peel, core and thinly slice 4-5 medium apples.
  • Slowly melt the butter in a medium saucepan.
  • Add sugar and cinnamon to butter.
  • Once the butter is melted add apple slices.
  • Cook the apples until they are soft but not mushy.
  • While the apples are cooking, mix your cornstarch and water in a separate cup.
  • Once apples have finished cooking, add cornstarch mixture to the pie filling and stir until thickened.

Sugar Crumble Topping

  • Blend butter, sugar and flour in a food processor until crumble consistency is reached.

Assembling and Baking the Pies

  • Preheat oven to 375 degrees.
  • Take the chilled pie dough out of the refrigerator and let it sit at room temperature for a few minutes to make it more pliable.
  • Place your dough on a lightly floured surfaceand use a floured rolling pin to roll out the dough to about 1/8 inchthick.
  • Flour a couple of muffin tins and using a round cookie cutter or glass with a diameter slightly larger than the muffin tin cups, cut out circles from the rolled dough.
  • Carefully press each dough circle into the greased cups of the mini muffin tin, gently shaping them to fit snugly.
  • Spoon the prepared apple mixture into each dough-lined cup, filling them almost to the top. Be sure not to overfill as the filling may leak out during baking.
  • Once all the cups are filled, you can neatly fold over the excess dough to form the pie crust OR cover each pie with the sugar crumble.
  • Lightly brush the exposed edges of the pie with egg wash.
  • Bake for approximately 20 to 25 minutes, or until the crust is golden brown and the apple filling is bubbling.
  • Allow them to cool a few minutes before serving.
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