Cooking On A Budget: Mini Pies with Apples & Raisins

Wednesday, September 25, 2013

Mini Pies with Apples & Raisins


This is a variation on a theme. The hand held apple pies I made got a facelift with this recipe.
The differences:
I added cinnamon to the crust to give it a richer color and flavor. Next time I would add just a little more cinnamon for a more pronounced flavor.
I added raisins to the filling because I had some and they go very well with apples.
I ended up egg washing the exterior of the pies to give them a more "finished" look.
They taste great and I've pleased the man of the house. I still have a bin full of apples so I'll have to make some more recipes using them.
I ended up with extra filling so I put it in a sauce pan with some water to make an apple compote to go along with our pork chop dinner tonight. It already has spices, lemon juice and corn starch for thickening and I think it's perfect.

My plastic pirogi and empanada maker was the gadget to use to fold the pies and close them. The pot cover was a perfect cutter for the dough. After I cut the circles I still rolled them slightly if needed to fill the maker.


  • 3-4 apples, peeled, cored, diced small
  • 1 box raisins
  • 2 tsp. cinnamon
  • 1/3 cup white granulated sugar
  • 2 - 3 tbsp. lemon juice
  • 2 - 3 tbsp. corn starch

  1. When you are cutting up your apples toss them with the lemon juice so they do not turn brown. The lemon juice creates a nice balance of tart-sweet.
  2. Add in all of the rest of the ingredients and mix well.
Pie Crust:
  • 3 cups all purpose flour
  • 2 sticks butter
  • ½ cup ice cold water - approximately
  • 1 tsp. cinnamon
  • 3 tbsp. sugar
  • cinnamon and sugar mixture for sprinkling on top
  1. In a food processor pulse the flour, cinnamon and sugar.
  2. Next add the butter and pulse until a crumbly mixture forms – butter should be about pea size or less.
  3. Slowly add in ice cold water and keep pulsing and adding water until the dough is wet enough to form into a ball.
  4. Do not overwork (over pulse) the dough OR add too much water, otherwise you will end up with tough dough and the pie crust will not be flaky and tender when baked.
  5. Remove the dough from the food processor and put it on plastic wrap. Use the plastic wrap to help form the dough into a round disc.
  6. Refrigerate each wrapped disc.  Allow the dough to rest about 30 minutes.
  7. When you are ready, take one of the discs out, wait about 5 minutes then begin rolling your crust on a flour dusted surface.  You should notice that the dough is smooth and silky in texture.
  8. Roll in a circle, from the center outwards. Make sure you keep lightly dusting the surface of the dough and rolling pin.
  9. Rotate the dough and turn it over until you have rolled the dough about 6 1/4 inches or so in diameter.

  • 1 large egg - whisked well

  1. Preheat your oven to 350°
  2. Brush the edges with an egg wash to help seal the edges. Fill with as much of the apple and raisin mixture as you can. Do not over fill. You may have filling left over - if there is enough save it to make more or use it perhaps cooked up as a side dish to a pork dinner.
  3. Place the individual pies on parchment paper on a baking sheet.
  4. Sprinkle with a cinnamon sugar mixture.
  5. Bake for approximately 40-45 minutes until golden brown.

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