22 Nov 2013

Mini Apple Cranberry Pies with Pecan Streusel

No Comments Baking and Tarts / Pies

Bitesized (just about) mini cranberry/apple pies with pecan streusel topping. The caramel makes these good on their own, but you could also eat them with custard.


Makes about 14 deep filled apple pies.


Mini Apple Cranberry Pies with Pecan Streusel
 
Prep time
Cook time
Total time
 
Mini Apple Cranberry Pies with Pecan Streusel Author: Harry Jennerway
Author:
Serves: 14 pies
Ingredients
Pastry Crust
  • 310g (2½ c) all-purpose flour
  • 1 tsp salt
  • 1 teaspoon sugar
  • 230g (2 sticks) chilled, cubed(ish) unsalted butter
Apple/Cranberry Filling**
  • 750g (1½ lb./about 7 small) peeled apples, cubed/sliced
  • 167g (1/3 cup) firmly packed light brown sugar
  • A few drops of vanilla extract
  • 1 tsp ground cinnamon
  • Dash salt
  • Dash nutmeg
  • 2 tsp cornstarch
  • 30g (2 Tbs.) unsalted butter
  • 1½ tsp lemon juice
  • 150g (5 oz.) fresh cranberries
  • 56g (1/4 cup) granulated sugar
  • 3 tbsp water
Streusel Topping***
  • 62g (1/2 cup) brown sugar
  • 50g (1/2 cup) wholemeal flour
  • ½ teaspoon ground cinnamon
  • 45g (3 tablespoons) cold butter, cubed
  • 60g (1/2 cup) chopped nuts (pecans, walnuts, pistachios)
Directions
Pastry Crust
  1. Breadcrumbify (whisk to a meal/breadcrumb texture) the flour, salt, sugar and chilled butter
  2. Add 4 tbsp ice water and mix with hands until dough comes together. If still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  3. Divide dough in half, and refrigerate while you make the rest.
  4. The dough will be fairly wet when you put it in the fridge, but starts to hold together once you get it out later and start rolling with flour.
Apple/Cranberry Filling
  1. First make the apple part of the filling - melt the butter in a pan.
  2. Stir in the apples, brown sugar, vanilla extract, cinnamon, salt, nutmeg and cornstarch.
  3. Heat and stir occasionally, until the apples are just tender but not mushy, about 15 minutes.
  4. Remove from the heat, stir in the lemon juice and let cool.
  5. To cook the cranberries - heat the cranberries, granulated sugar and water on a medium-heat.
  6. Stir occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, about 10 minutes.
  7. Remove from the heat, mix apples and let cool.
Streusel Topping
  1. Breadcrumbify (whisk to a meal/breadcrumb texture) 62g brown sugar, 50g wholemeal flour, 1tsp cinnamon, 45g butter.
  2. Stir in nuts then sprinkle evenly over the filling.
  3. Bake at 375F/200C for about 20 mins, until golden brown.
  4. I was expecting the topping to be like granola, but it actually came out more like dough.
Notes
Cranberries aren't cheap, I could only get 300g and combined with the rest of the ingredients, the total cost probably works out at about 90p per pie.
**The type of apples you use determines the texture as well as the taste. From reading I did, a combination of cooking and ordinary apples works best. I used 1 Bramley, 1 Gala and the rest Jazz because that's what was in the fruit bowl. About ⅓ of the apples were sliced with a mandolin, the rest were cubed.
***I used pecans because that's my preferred nut, but walnuts or pistachios would also be good.

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