341. Fall has arrived and the harvest of summer fruits is winding down. And, a pie is always a good idea! So tonight, it is Mini Apple Raspberry Pies...a little taste of summer and a little taste of fall.
Apple Raspberry Mini Pies
3 Apples peeled, cored and cut in chunks
1 cup of fresh red raspberries (never rinse)
1 cup sugar
1 Tablespoon corn starch
1 tsp of apple pie spices or cinnamon
1 tsp fresh squeezed lemon juice
2 Tblsp butter
1 recipe of pie dough
Prepare the apples and mix with the sugar, corn starch, spices and lemon juice. Mix together and set aside. Roll out the pie dough till 1/4" thick and cut out circles or squares large enough to fit into each space in a muffin pan and trim to fit. Fill each dough cup with the apples and juices from the bottom of the mixture. Top each apple pile with 5 or so raspberries.
Roll remaining dough out 1/4" thick and cut round, square or cookie cutter shapes for each mini pie top. Dot the apples with butter and place the cut shape on top of the apples. No need to seal. Brush with milk or heavy cream and sprinkle with sugar.
Bake at 350 degrees till the liquid is bubbling, about 20 -25 minutes. Serve with ice cream or whipped cream.
I topped off the pie with an autumn leaf cut out from my pie dough.
~ Winston Churchill
