When fall hits: Mini Apple Pie Squares are on my try list

This is on the list for when, if ever, it cools down for fall. Told you I’ve been all about fall lately! Obviously, per the photo, they are going to be a mini challenge.

This was a bit of an Internet hunt. I’ve had this recipe sitting in my RSS blog archive for sometime. A looong time. The blog doesn’t exist anymore. When I did finally realize, oh I should move these recipes over into my recipe app, the photos were gone. I had to search back in time to find it. These are by the wonderful pie expert Helen Nugent, and I even checked her book, pie style, out at the library (again) trying to get a copy of the photo so I’d have a reference when making them. But this isn’t in her book! So, while I had the recipe it took a lot of digging to get the photo, but well worth it. I can’t wait to make these. If anyone wants her pastry recipe listed here, let me know and I’ll post. I haven’t made it yet, but have used her all butter recipe for a pie in her book and it was quite good.

Mini Apple Pie Squares

Warm, delicious and easy apple pie squares make the perfect mini dessert for any occasion.
Servings: 6 squares Prep Time 30 minutes, Cook Time 40 minutes, Resting time 10 minutes, Total Time 1 hour 10 minutes
Ingredients

• • 2 discs butter-shortening pie pastry
  • 2 Gala or Honeycrisp apples (or similar), peeled, cored and chopped into 1/2″ pieces (approx 1 1/2 cups)
  • 1/4 cup brown sugar
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 1 egg
  • 1 tbsp milk

Steps

1. • To create the squares:
   • In a bowl, add the chopped apples, brown sugar, flour and cinnamon and mix to combine. Set aside.
   • Roll out a pastry disc on a well floured surface to a 1/8-inch thickness. Using a ruler as a guide, cut six 5-inch squares. Re-roll the dough if necessary to achieve six squares. Place the squares on a parchment lined cookie sheet and set aside.
   • Add any scraps from your first pastry disc to the bottom of the second pastry disc and roll out to a 1/8-inch thickness. Using your favourite cookie cutters (or a paring knife), cut out enough leaves to cover the pie squares (you will need 7-10 1-inch leaves to cover each square). Place the leaves on a parchment lined cookie tray and set aside while you make the filling.
   • To assemble:
   • Place 3 tablespoons of filling in the middle of each of the pastry squares. Fold the pastry edges up and over the filling to create 4-inch squares.
   • Place the leaves over the pie filling, pressing lightly as you go. Overlap the leaves in different directions and wrap them around the edges of the squares to encase the filling. Roll some leftover pastry into little balls and add to the top of each square.
   • To make the pastry acorns (optional):
   • Form small pieces of leftover dough into the shape of an acorn base. To make the acorn ‘hat’, cut out small circles using a paring knife (I use the wide end of a piping tip) and use a paring knife to create hash marks on it. Place the circles on top of the acorn bases and press all around. Roll a small piece of pastry to make the stem for the acorn ‘hat’.
   • Pre-heat the oven to 425˚F. Place the apple squares back in the refrigerator for 10 minutes while the oven pre-heats.
   • To bake:
   • Mix the egg with milk in a small bowl to make the egg wash. Remove the pie squares from the refrigerator and brush them lightly with the egg wash. Place the squares in the oven and bake for 10 minutes. Turn the oven temperature down to 375˚F and bake for a further 25-30 minutes until the pastry is golden and the filling is bubbling between the leaves. Allow the square pies to cool for 15 minutes before serving.

Notes

• • If you feel like taking things up a notch, add a few handmade pastry acorns and berries to the party. But don’t sweat it if you want to keep it simple. They will still be fabulous.
  • I happen to like a healthy amount of cinnamon in my apple pie, but you can add/subtract to taste as you see fit. The addition of turbinado sugar is for the crunch that I love so much when apples and pastry get together.
  • When these squares come out of the oven, you will want to attack them with any kitchen implement that happens to be handy. But do yourself a favour, and let these cool for about 15 minutes or so to set the filling and prevent any third degree burns that might put a dent in your pie-eating plans.
  • These squares can be enjoyed straight-up on their own but I don’t think anyone would turn down a little french vanilla ice cream or custard on the side.