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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 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:12%

Spoonacular Score: 12%

 

Brandy-Apple Mini Pies With Cornmeal Crust might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 254 calories, 2g of protein, and 15g of fat per serving. For 47 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have brandy, butter, sugar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so excellent. Try Brandy-Apple Mini Pies With Cornmeal Crust, Brandy-apple Mini Pies With Cornmeal Crust, and Brandy Apple Mini Pies with Cornmeal Crust for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps brandy
brandy
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
0.75 cup
0.75 cup yellow cornmeal
yellow cornmeal
1 tsp
1 tsp tb.
tb.
2 Tbsps brandy
2 Tbsps
brandy
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
0.75 cup yellow cornmeal
0.75 cup
yellow cornmeal
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: $0.51
Ingredient
2 tablespoons brandy
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
¾ cups yellow cornmeal
Price
$0.93
$0.18
$0.17
$0.39
$0.40
$3.94
$0.24
$1.61
$0.38
$8.23

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Making pumpkin pie spice yourself is easy. It is usually just a blend of ground cinnamon, ginger, nutmeg, and allspice.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
259k Calories
1g Protein
14g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
259k
13%

Fat
14g
23%

  Saturated Fat
4g
26%

Carbohydrates
30g
10%

  Sugar
16g
19%

Cholesterol
3mg
1%

Sodium
196mg
9%

Alcohol
0.63g
3%

Get Enough Of These
Protein
1g
3%

Fiber
2g
9%

Vitamin K
8µg
8%

Manganese
0.14mg
7%

Vitamin B1
0.1mg
6%

Vitamin E
0.96mg
6%

Folate
18µg
5%

Selenium
3µg
5%

Iron
0.72mg
4%

Vitamin B2
0.06mg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.7mg
4%

Magnesium
13mg
3%

Phosphorus
32mg
3%

Vitamin C
2mg
3%

Potassium
98mg
3%

Copper
0.05mg
2%

Zinc
0.32mg
2%

Vitamin B5
0.21mg
2%

Vitamin A
74IU
1%

covered percent of daily need

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