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Brandy-Apple Mini Pies With Cornmeal Crust

 
One serving costs about $0.52

$0.52 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 dessert
spoonacular Score:13%

Spoonacular Score: 13%

 

Brandy-Apple Mini Pies With Cornmeal Crust takes roughly 45 minutes from beginning to end. This recipe makes 16 servings with 260 calories, 2g of protein, and 15g of fat each. For 52 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up ice water, brown sugar, tart apples, and a few other things to make it today. It is brought to you by spoonacular user darkchildec. Similar recipes include Brandy-apple Mini Pies With Cornmeal Crust, Brandy-Apple Mini Pies With Cornmeal Crust, and Brandy-Apple Mini Pies With Cornmeal Crust.

Pie can be paired with Port, Vin Santo, and Late Harvest Riesling. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The NV Mission Mountain Winery Cocoa Vin Port with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Mission Mountain Winery Cocoa Vin Port

An amazing after dinner aperitif. Rich chocolatey aroma with chocolate covered cherry flavor. Also great on top of vanilla ice cream.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps brandy
brandy
0.25 cup
0.25 cup brown sugar
brown sugar
0.25 cup
0.25 cup brown sugar
brown sugar
1 cup
1 cup flour
flour
5 Tbsps
5 Tbsps ice water
ice water
1 cup
1 cup powdered sugar
powdered sugar
1 tsp
1 tsp pumpkin pie spice
pumpkin pie spice
some
some salt
salt
1 tsp
1 tsp sugar
sugar
4 large
4 large green diced tart apples
green diced tart apples
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 cup
1 cup vegetable shortening
vegetable shortening
1 cup
1 cup vegetable shortening
vegetable shortening
0.75 cup
0.75 cup yellow cornmeal
yellow cornmeal
1 tsp
1 tsp tb.
tb.
1 tsp
1 tsp tb.
tb.
2 Tbsps brandy
2 Tbsps
brandy
0.25 cup brown sugar
0.25 cup
brown sugar
0.25 cup brown sugar
0.25 cup
brown sugar
1 cup flour
1 cup
flour
5 Tbsps ice water
5 Tbsps
ice water
1 cup powdered sugar
1 cup
powdered sugar
1 tsp pumpkin pie spice
1 tsp
pumpkin pie spice
some salt
some
salt
1 tsp sugar
1 tsp
sugar
4 large green diced tart apples
4 large
green diced tart apples
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 cup vegetable shortening
1 cup
vegetable shortening
1 cup vegetable shortening
1 cup
vegetable shortening
0.75 cup yellow cornmeal
0.75 cup
yellow cornmeal
1 tsp tb.
1 tsp
tb.
1 tsp tb.
1 tsp
tb.

Equipment

food processor
food processor
cookie cutter
cookie cutter
plastic wrap
plastic wrap
muffin tray
muffin tray
sauce pan
sauce pan
oven
oven
knife
knife
bowl
bowl
aluminum foil
aluminum foil
food processor
food processor
cookie cutter
cookie cutter
plastic wrap
plastic wrap
muffin tray
muffin tray
sauce pan
sauce pan
oven
oven
knife
knife
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.
  2. Add 3 Tb. of ice water and pulse until the dough comes together. Add a little more water if needed.
  3. Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece--80/20. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
  4. Peel and dice the apples. Preheat the oven to 425 degrees F.
  5. In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Pour the syrup over the apple and toss.
  6. Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tinsif you gather the extra pieces and re-roll, you should be able to get 14-16.
  7. Fill each crust with an equal portion of apple mixture.
  8. Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out tops for each pie. Place each top on the pies and Brush them with the remaining syrup from the apple bowl.
  9. Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
  10. Allow the pies to cool completely before trying to remove them from the muffin tins.
  11. NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
  12. If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.63
Ingredient
2 tablespoons brandy
¼ cups brown sugar
¼ cups brown sugar
1 cup flour
1 cup powdered sugar
1 teaspoon pumpkin pie spice
4 larges green diced tart apples
2 tablespoons unsalted butter
1 cup vegetable shortening
1 cup vegetable shortening
¾ cups yellow cornmeal
Price
$0.93
$0.18
$0.18
$0.17
$0.39
$0.40
$3.94
$0.24
$1.61
$1.61
$0.38
$10.02

Nutritional Information

Quickview
386 Calories
1g Protein
27g Total Fat
33g Carbs
0% Health Score
Limit These
Calories
386k
19%

Fat
27g
43%

  Saturated Fat
7g
46%

Carbohydrates
33g
11%

  Sugar
20g
22%

Cholesterol
3mg
1%

Sodium
198mg
9%

Alcohol
0.63g
3%

Get Enough Of These
Protein
1g
3%

Vitamin K
15µg
14%

Vitamin E
1mg
12%

Fiber
2g
9%

Manganese
0.15mg
7%

Vitamin B1
0.1mg
7%

Folate
18µg
5%

Selenium
3µg
5%

Iron
0.76mg
4%

Vitamin B2
0.06mg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.71mg
4%

Magnesium
13mg
3%

Phosphorus
32mg
3%

Vitamin C
2mg
3%

Vitamin B5
0.3mg
3%

Potassium
102mg
3%

Copper
0.05mg
3%

Zinc
0.32mg
2%

Vitamin A
74IU
1%

Calcium
12mg
1%

covered percent of daily need

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