FALL, FALL, GLORIOUS FALL! We’re just days away from its official start and I’m here to arm you with the perfect recipe to feature at your annual fall launch party. (And if you’re anything like me, the party you’re imagining includes you, your coziest sweater and the smell of these apple pot pies wafting from your oven.)
The earliest days of fall hold so much excitement — it’s almost time for everything pumpkin to be appropriate (yes, I said almost, I’m a firm believer in holding off until October), there is just the slightest hint of chill in the air (down here in Texas I’m CELEBRATING below 90s temps) and, let’s be honest, we’re all internally giddy about the upcoming holiday season (yes, I’ve started my Christmas list). But for now $1500 loan same day, let’s hold off on the holidays and just enjoy the lovely seasonal change that is the transition from summer to fall.
While in today’s world apples are available at the grocery year-round, there is nothing I love more than biting into a seasonally appropriate, perfectly pink, autumn-picked apple. In Upstate New York where my husband is from, one of my absolute favorite fall activities is visiting the local apple mill and marveling at the shapes, sizes and colors of all the local apples. I take the utmost pleasure in geeking out over each varietal’s texture, sugar content and “best for” descriptions, handwritten perfectly on little tags at the top of each bin. The sheer variety of apples, each with their own distinct personality, is incredibly overwhelming and I find myself in a place where I can’t resist leaving without a loot far beyond what’s realistic to consume within their expiration dates. Which, of course, leaves only one solution. Bake!
These little lovelies are the perfect way to welcome the season we’ve all been waiting for. They have all of the best qualities of their well-know cousin, the apple pie, with only half the fuss. Flaky crust, warm spices, sweet and tart apples cooked to perfection; they’re all there. But instead of worrying about the super-precise baking times and portioning required by full-sized pies (somehow my crust and filling always end up on different schedules), we’re packing the best of the bigger version into personal-sized, pot pie perfection.
I went with a fairly traditional base to flavor these pot pies — my favorite buttermilk crust, cinnamon, nutmeg and a squeeze of lemon — but took a few liberties along the way considering they’re pot pies. Taking a [very delicious] cue from a traditional chicken pot pie recipe, I included an indulgent splash of cream as a nod to my inspiration’s signature creamy filling. I also included a smidge of bourbon just because, but feel free to leave it out or replace it with vanilla extract if bourbon if you’re not a fan. (Though I highly encourage it if you’re a bourbon fan, the hint of caramel-y deliciousness it adds is wonderful.) Dried cranberries are in there, too, for texture and flavor займы с быстрым одобрением. While in the oven they absorb excess apple juice and plump up to juicy perfection. These juicy gems may be the highlight of these pot pies, seriously, they’re so good.
The result? A sweet twist on your traditional view of pot pie that’s creamy, spicy, tart and flaky, and peppered with the most delicious, juicy cranberry bombs on the planet. Enjoy!
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons) unsalted butter, cold
- 1/4 cup plus 1 tablespoon buttermilk, cold
- 4 medium apples, peeled, cored and cut into 1/2-inch cubes (see notes)
- 1 tablespoon lemon juice
- 3/4 cup dried cranberries
- 1/2 cup light brown sugar (reduce if using only sweet apple varieties)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried, ground ginger
- 1 tablespoon corn starch
- 2 tablespoons bourbon (optional)
- 6 tablespoons heavy cream
- egg wash and turbinado sugar, for assembly
- Add the flour, sugar and salt to a food processor and pulse until combined.
- Scatter the butter cubes over the top of the flour and pulse about 10 times, until slightly mixed but there are still large chunks.
- Pour in the cold buttermilk and pulse until there are some chunks of butter the size of peas, some smaller. The dough is ready when it's slightly shaggy and moist enough to stick together when pinched between your fingers.
- Pour dough out onto a floured sheet of parchment paper or plastic wrap. Form into a disc, cover tightly and refrigerate for at least an hour, up to overnight.
- Add the diced apples, lemon juice, sugar, spices, corn starch and bourbon to a large bowl. Stir to combine and let sit for 15-30 minutes. The sugar will pull juices from the apples so you should notices a decent amount of liquid pooling at the bottom of the bowl.
- While your apple mixture is resting, roll out the chilled pie dough to 1/8-inch thick. Place a ramekin on the dough and use a sharp knife to cut a circle around the edges, cutting about 1/4-inch from the edge of ramekin to leave enough dough to fold over the sides. Repeat until you have 6 discs of dough. If desired, you can also use a cookie cutter to cut out decorative shapes from the leftover dough. Place discs back into the fridge until ready to use, you don't want them to get too warm (remember, chilled butter equals flakey crust).
- Place your ramekins onto a baking sheet. The pies will bubble over while baking and trust me, you do not want that caramel burning on the bottom of your oven.
- Divide the apple filling between the 6 ramekins. Add a little of the juice from the bottom of the bowl but not too much, you want to make sure there's room for the cream. Pack the apples fairly tight and pile them so that they're heaping slightly over the top of the dish as they'll shrink and settle during baking. Spoon 1 tablespoon of cream into each ramekin.
- Top each ramekin with a pie dough disc and press around the edges to seal. Add any decorative pieces, brush with egg wash and cut 2-3 slits into the dough to allow steam to escape while baking. Sprinkle each pie with turbinado sugar.
- Place the pies back into the refrigerator to chill for 30 minutes. This will help the pie dough hold its shape while baking. While the pot pies are chilling, preheat your oven to 375F. Once chilled, bake the pies for 30-35 minutes or until golden brown and bubbling.
- Serve warm by themselves or with vanilla ice cream.
- Not all apples are created equal so make sure you use a varietal(s) of apple that is recommended for baking. For this recipe I used a combination of Granny Smith and Honeycrisp for a perfect balance of sweet and tart.
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These look so tasty!! The perfect dessert to make for fall!
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