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7 Ratings
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4 star values:
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Mini Apple Raspberry Pies
Credit:
Ryan Liebe
Recipe Summary
prep: 40 mins
total: 4 hrs
Yield: Makes six 5-inch pies
Ingredients
Ingredient Checklist
1 recipe Test-Kitchen Piecrust, formed into 12 disks
1 tablespoon all-purpose flour, plus more for rolling
5 Gala apples (about 2 pounds)
8 ounces fresh or drained thawed frozen raspberries
1/4 cup sugar, plus more for sprinkling
2 teaspoons fresh lemon juice
1 large egg, lightly beaten
Cook's Notes
Pies can be made 1 day ahead and stored, uncovered, at room temperature.
Gallery
Mini Apple Raspberry Pies
Credit:
Ryan Liebe
Recipe Summary
prep: 40 mins
total: 4 hrs
Yield: Makes six 5-inch pies
Gallery
Mini Apple Raspberry Pies
Credit:
Ryan Liebe
Mini Apple Raspberry Pies
Credit:
Ryan Liebe
Mini Apple Raspberry Pies
Recipe Summary
prep: 40 mins
total: 4 hrs
Yield: Makes six 5-inch pies
Recipe Summary
prep: 40 mins
total: 4 hrs
Yield: Makes six 5-inch pies
prep: 40 mins
total: 4 hrs
prep:
40 mins
total:
4 hrs
Yield: Makes six 5-inch pies
Makes six 5-inch pies
Ingredients
Ingredients
- 1 recipe Test-Kitchen Piecrust, formed into 12 disks
- 1 tablespoon all-purpose flour, plus more for rolling
- 5 Gala apples (about 2 pounds)
- 8 ounces fresh or drained thawed frozen raspberries
- 1/4 cup sugar, plus more for sprinkling
- 2 teaspoons fresh lemon juice
- 1 large egg, lightly beaten
Directions
Roll each disk of pate brisee into a 6-inch round on a lightly floured work surface. Line each of six 5-inch aluminum pie tins with 1 dough round and trim dough flush with edges of tins. Using a 1-inch cookie cutter, cut a 1-inch circle from center of each of remaining 6 dough rounds. (Discard circles, or bake for a snack.)
Core, peel, and cut apples into 1/2-inch-thick wedges; halve wedges crosswise. Toss apples with raspberries, flour, sugar, and lemon juice. Divide filling evenly among tins. Place 1 dough round over each pie, centering hole over filling. Gently press dough with fingers along edges of tins to seal, and trim dough flush with edges. Press edges to seal with a fork. Freeze until firm, about 20 minutes.
Preheat oven to 400 degrees. Brush pies with egg wash and sprinkle generously with sugar. Transfer to a rimmed baking sheet. Bake until golden brown and juices are bubbling through vents, 50 to 55 minutes. (If outside edges brown too quickly, cover them with a tent of foil.) Let cool completely on a wire rack before serving.
Cook's Notes
Pies can be made 1 day ahead and stored, uncovered, at room temperature.
Cook’s Notes
Pies can be made 1 day ahead and stored, uncovered, at room temperature.
Reviews
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
0
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
0
1 star values:
0
7 Ratings
5 star values:
3
4 star values:
4
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 4
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Mini Apple Raspberry Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Apple Raspberry Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
