Mini apple pies

Mini apple pies are the definition of cute.

Makes ~9 mini pies

For the pie:

2-3 granny smith apples, cored and cut into very small pieces

1 1/2 tablespoons ground cinnamon

1/4 teaspoon nutmeg

3 tablespoons granulated sugar

2 teaspoons white wine vinegar

pinch salt

For the crust:

2 store-bought pie crusts (from my experience, it's better to use a high-quality crust, as the pies will be much more flakey and yummier).

... or make your own!

1 egg 

Preheat the oven to 375°F. In a large bowl, mix your cut apple slices with the cinnamon, sugar, nutmeg, salt, and vinegar. Set aside.

On a lightly floured surface, roll out your pie crusts and, use a 3-inch (or anywhere around that diameter) cookie-cutter to make small rounds. Create a small bowl with the dough in your hand, then scoop a small amount of apple mixture into the center of the dough. Brush water around the outside of the dough, then stack a second circle over the dough and seal it by pressing the edges together. Using a fork, create little indentations around the outside of the mini pie. Set on a parchment-lined baking tray.

Scramble your egg and brush it liberally onto the tops of the mini pies. Finally, use a sharp knife to make air pockets on the tops of the mini pies. Bake for 15-20 minutes, or until the tops of the mini pies are golden brown. 

Fudge pie

Hello, all! While Boston has been experiencing some pritty whacky weather this season, I've had the good fortune of going to California for a couple days. It's been a blast and a half soaking up the sun, being with friends, and doing lots of outdoorsy stuff. Meanwhile, I made this pie back in BeanTown right before I left so I could share it with you all. I am obsessed with this pie for two main reasons: 1) it's chocolate; 2) it's chocolate. Like, actually who doesn't want a chocolate pie. Come, now. It's soooo chocolate-y and decadent, but like other pies out there it's not so insanely rich that you keel over after one slice (i.e. cut a biiig piece and enjoy it). The whipped cream on top is a nice balance to the dark chocolaty center, and the crust provides nice textural contrast. This is definitely one of my most prized reciPIES, so if you're even thinking twice about making it, you should get off your computer right now and go do it.


Makes 1 9-inch pie

For the crust:

one store-bought pie crust (Pillsbury, anyone?)

For the filling:

6 ounces good semisweet or bittersweet chocolate (chocolate chips will work just fine, too)
1/4 teaspoon instant coffee powder
1 cup granulated sugar
1/8 teaspoon salt
1 stick unsalted butter
3 large eggs
1 teaspoon vanilla extract

For the whipped cream:

1 pint heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 425°F. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final produt to have a crispier bottom crust, not gooey and still uncooked like those aaaamateur pies). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty. Use a fork to make 7-10 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil. Next, pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes (your crust won't be fully cooked, per se, but it will make a world of a difference. Trust me!).

Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate, coffee powder, and butter.

Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

Beat the cream, extract, and sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Recipe adapted from Real Simple.

Scrumptious apple pie

Apple pie is most definitely a conventional winter dessert. And good apple pie, now that's kind of awesome. Even Rebe, who doesn't like apple pie, told me, "this is great!" Now, the secret to this apple pie is the brown sugar and vinegar. As weird as it sounds, the vinegar becomes sweet when cooked and adds an extra layer of flavor to the pie. And brown sugar? Well, let's just say if brown sugar and granulated sugar were my children, brown sugar would be the favorite child. It makes things so much gooier and moist! So go ahead and make this delectable apple pie and see what my fuss is all about.

2 standard store-bought pie crusts
6 large apples (use a variety!)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
juice from 1/2 lemon
1 teaspoon vinegar
1 large egg

Preheat the oven to 425°F. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final produt to have a crispier bottom crust, not gooey and still uncooked like those aaaamateur pies). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty. Use a fork to make 7-10 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil. Next, pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes (your crust won't be fully cooked, per se, but it will make a world of a difference. Trust me!).

While your crust is baking, peel and core 6 large apples. I used 4 crisp granny smiths and 2 sweet jonagolds. Cut each apple into roughly 16 slices. In order to prevent browning, mix half of the juice from your lemon with water in a large bowl. Place your cut apple slices into this mixture to keep them fresh and from turning gross colors. 

The quintessential pie-cooling-by-the-window picture :)

In a large bowl, combine the sugars, cinnamon, allspice, and salt. Mix until combined. Then add the rest of the lemon juice and the vinegar. Finally, rinse the apples from the water mixture and pour them into the large bowl. Using your hands, toss the apples in the sugar mixture until the apples are well coated.

Turn the oven down to 375°F. Place the apples into the baked pie crust in a circular fashion, eventually creating a rounded mountain of apples. Set the second pie crust over the top of the pie and, again using your fingers, create a ruffled edge around the outside rim of the plate. Cut 4 slits in the top of the crust to allow air to vent out of the pie. Whisk the egg and brush it over the crust. Bake for roughly 55 minutes, until the crust is golden brown and the apples have fully baked. Allow to cool for ~2 hours before serving. Enjoy with a dollop of ice cream!