Birch Whiskey Toffee Sauce makes a great tasting apple pie easy! By rotating the fruit you can serve a "new" desert every season using the same easy recipe!
Pre-made frozen pie pastry is of really great quality these days and we use it predominantly over made-from-scratch pastry. We prefer the ones that come in rolls, already cut into two perfect circles over the frozen preformed pie shells as the quality seems to be a bit better and the pastry thicker.
Birch Apple Mini Pies
Preheat: 400 F
Serves: 4, one mini pie each
Prep Time: 25 minutes
4 Aluminum Mini Pie Plates
Frozen pie pastry for two pies
4 Large macintosh apples, peeled, cored, and sliced in 1/4 inch slices
4 Tbsp of flour
1 Tsp cinnamon
4 Tbsp of granulated sugar
4 Tbsp heavy cream
3/4 cup Canadian Birch Company Birch Whiskey Toffee Sauce
1 egg, beaten (this is for egg wash)
Unroll pie pastry on a floured surface or silicon baking sheet. Turn mini pie pan upside down on the pastry and trace eight circles about 1/2 inch larger than pie plate. Combine pastry scraps and roll out with a rolling pin as needed. Line the four pie plates with pastry.
Place apple slices in a large bowl. Mix flour, spices, and sugar in a small bowl until combined. Toss apples with flour mixture.
Place equal amount of apples in each pie plate. Pour 3 Tbsp of Birch Whiskey Toffee Sauce over each pie. Sprinkle each with 1 Tbsp of cream.
Cover each pie with a pastry round. Seal and flute the edges. Using a pastry brush, brush the tops of pies with the egg wash.
Use a sharp knife to cut steam vents into pastry. Bake at 400 F for 10 minutes. Reduce oven temperature to 350 F and continue baking for 30 more minutes.
Birch Cooking Tip:
Birch Whiskey Toffee Sauce pairs wonderfully with many different kinds of fruit. In this recipe you can substitute pears, peaches, strawberries, blueberries, saskatoon berries, raspberries, rhubarb while adding a bit more sugar with tarter kinds of fruit.