Fresh Apple Nibblers
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| Meal type | Dessert |
| Misc | Freezable, Pre-preparable |
| Brought to you by | The Recipe Wench - www.therecipewench.com |
| Slightly adapted from recipe on | Chocolate Moosey |
Fresh apple pie filling and THE best pie crust combine to delight your tastebuds.
Ingredients
- 1 Tablespoon Fresh lemon juice
- 3 Cups Apples (cored, peeled and roughly chopped)
- 1 Cup Water
- 1 Cup Sugar
- ¼ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Clove
- ¼ Teaspoon Salt
- ¼ Cup Cornstarch
- 1 Teaspoon Vanilla
- 1-½ Cups All purpose flour
- ¼ Teaspoon Salt
- 2 Teaspoons Sugar
- 1 Stick (8 Tbls.) Butter (unsalted, VERY cold)
- 4-5 Tablespoons Ice water
Directions
| To Prepare Filling | |
| Step 1 | |
| Place chopped apples in large bowl. Drizzle lemon juice and toss to mix. The lemon juice will prevent the apples from turning brown. | |
| Step 2 | |
| In large saucepan, add water, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Stir over medium heat until thick and bubbly. Add apples. Continue stirring and cook for another 3 minutes. Remove from heat and stir in vanilla. | |
| Step 3 | |
| Cool to room temperature. At this point, you can either use the filling or store it in the freezer. NOTE: this filling will separate over time. Before using be sure to reheat and stir to combine. | |
| To Prepare Crust | |
| Step 4 | |
| Place flour, salt, sugar in bowl and stir with whisk to combine | |
| Step 5 | |
| Using a food processor, add flour mixture and cubed butter. Pulse until butter is the size of peas. | |
| Step 6 | |
| Add approximately 3 tablespoons of water and pulse again. | |
| Step 7 | |
| Add additional water until dough just starts to stick together. Don't overwork dough or it will become tough. | |
| Step 8 | |
| Remove dough from food processor. Shape into 2 disks, wrap in plastic and place in fridge for at least 30 minutes. | |
| To assemble nibblers | |
| Step 9 | |
| Working quickly so that you don't heat up the dough with your hands, break off about 2 teaspoons of dough and form it into the bottom and sides of a mini muffin pan. It doesn't need to cover the sides completely. | |
| Step 10 | |
| Add a spoonful of pie filling. Continue filling the mini muffin pan with the rest of the dough and filling. | |
| Step 11 | |
| Bake at 350ºF for approximately 25 minutes or until the crust is golden. Cool slightly. They should remove from the pan very easily -- you may need to use a spoon to help lift them out of the pan. | |
| Step 12 | |
| These are best served warm. Mmmmm imagine a nice scoop of vanilla ice cream served alongside! | |
