Birch Apple Mini Pies

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

Ingredients:

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. 


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