I discovered early on in my relationship with my husband that his favorite dessert is apple pie. Of course, I did what any girl in a new relationship would do–I attempted to impress him by making one from scratch.
I toiled over this dessert for what seemed like hours. And I have to say, it turned out pretty darn well. He ate it, complimented me, and I was quite pleased with myself.
The next time I decided to make an apple pie, I didn’t have time to make one from scratch. So, I cheated. I bought refrigerated pie crust and a can of apple pie filling. And my husband couldn’t tell the difference. In fact, he informed me that he didn’t even really like pie crust.
Needless to say, I have not baked an apple pie from scratch since.
Anyway, the other day I was in Williams-Sonoma and spotted this:
Now, you don’t really need something like this to make individual pastries, but I get totally disillusioned into thinking these types of products will turn me into a world-renowned chef. Also, it’s just fun. Plus, after I brought the box home, my son asked like a million times when we were going to make these because they looked “so cool.”
Anything to get this kid to eat, people. I’ll do whatever it takes.
First we made our apple-compote filling.
In a large saucepan, melt butter over medium-low heat. Add the apples and sugar and cover. Stir occasionally until the apples are tender and are starting to fall apart, approximately 30 minutes.
Mix in cinnamon and nutmeg and cook uncovered until the apples become completely soft. I added in a bit of cornstarch to thicken mine up.
While this makes a lot of filling, it freezes well up to one month. Use it in stuffed french toast, or as a topping for pancakes or ice cream.
As I said, I don’t make pie crust from scratch, but you can certainly do so here. I used my old stand-by; ready made crust from the refrigerated section. Two rounds should make about 8 pastries.
Using molds (or just using a cookie cutter or round beverage glass), cut out your pastry shapes and pile approximately 1 tablespoon of filling in the center, leaving a half-inch border on all sides.
Whisk together an egg with 1 teaspoon water, and brush edges with wash. Top with additional crust and press edges to seal.
Bake at 350 for approximately 25 minutes.
While your pastries are cooling, mix together powdered sugar, milk and vanilla extract. Drizzle icing over the top, and decorate with colored sprinkles or sanding sugar.
Apple Compote (click to print)
- 3 tablespoons butter
- 3 large Granny Smith apples and 3 large Pink Lady or Gala apples, peeled, cored and sliced thin
- 2 1/4 cups sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- In a large saucepan, melt butter over medium-low heat. Add the apples and sugar and cover. Stir occasonally until the apples are tender and are starting to fall apart.
- Mix in cinnamon and nutmeg and cook uncovered until the apples become completely soft. I added in a bit of cornstarch to thicken mine up.
- Store refridgerated up to one week; freeze up to one month. Use it in stuffed french toast, or as a topping for pancakes or ice cream.