Sunday, October 26, 2008

Apple Stump-pies

Apple Stump-pies

2 1/2 C all purpose flour
1 tsp salt
1 T sugar
1/2 C ice water
2 cubes of unsalted butter

Cut butter into cubes and freeze for about a half hour. In food processor, pulse flour, sugar and salt.

Add butter and pulse until it resembles course cornmeal. Add ice water a tablespoon at a time until dough holds together when pinched. Turn out onto a board and lightly knead with a light dusting of flour. Form into 2 discs and refrigerate for an hour.

4 Granny Smith apples, cut into small cubes
1 T lemon juice
1 T orange juice
1/4 tsp lemon zest
1/4 tsp orange zest
1 T flour
1/4 C granulated sugar
1/4 C brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
dash allspice
1 tsp vanilla
1/4 tsp salt

Egg wash
1 egg
1 T cream (or milk)

Preheat oven to 425F.

Peel, core and chop apples into small pieces. We are making 'Stump-pies (using a tiny muffin pan) so the apple chunks need to be small.

Combine all ingredients and coat apples. 
Let this mixture sit for 2 hours, stirring occasionally.

Quite a bit of juice will come through, strain apples over bowl for another 30 minutes, reserving juices.

Bring the juices to a boil, adding 1 T butter.

Stir in apples and combine well.

Remove dough from fridge and let rest for 5 minutes. Roll out to 1/8" thick and cut out circles with a cutter.

Place dough discs in mini muffin pans, fill with a heaping spoonful of apple mixture. I didn't want to crimp the top crusts, so used a cookie cutter to cut small shapes and placed them on top instead.
Brush tops with egg wash and spinkle with sugar. Bake 19 minutes.

Next time, I want to try a different kind of apple - maybe Braeburn or Jonagold. The Granny Smith was a tad too tart for me, and, I probably will add a bit more sugar!

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