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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is by McIntosh College Chef Michael Ciuffetti CEC, and Culinary Student JoAnn Riveria. It makes 4 mini pies. Ingredients:
4 granny smith apples (peeled and chopped ) |
1/4 cup dried cranberries |
2 ounces sliced almonds (toasted ) |
1/4 cup cinnamon sugar |
1 fluid ounce apple jack |
1 cup sliced almonds (toasted and chopped ) |
1 pinch nutmeg |
3 3/4 cups all-purpose flour |
1 teaspoon salt |
1 cup butter (softened ) |
1/2 cup shortening |
1/2 cup ice water |
1 egg |
Directions:
1. Peel and core apples and coarse chop.
2. Toss together the apples, cranberries, nutmeg, cinnamon sugar, and slivered almonds.
3. Roll pastry into 8 each 4 inch circles 1/8 inch thick.
4. Line the mini pie pans with a layer of pastry.
5. Fill with about 1/2 cup apple filling.
6. Top with another layer pastry and press down to seal.
7. Press the edges securely and crimp with your finger tips.
8. Cut small slits in the pastry to allow excess steam to escape.
9. Bake for 25 minutes in a 350 degree oven until a deep golden brown.
10. About 25-30 minutes.
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