Spiked Dutch Apple Pie Minis

Did you notice that we like apples?  Apples are a go to fruit in our family.  There are banana allergies.  Plus the usual gamut of dislikes towards certain fruits.  Apples are generally the beloved fruit to all of us.  Up there with peaches and nectarines which is an entirely different discussion.

So, yet again we have an apple recipe.  One that takes out some of the work of Apple Pie.  Or at least the work of eating it.  You may eat them with a fork as we did when they were warm, but when cool they held up just fine.  An apple pie you can eat on the go, as long as you are not waving it about upside down.  There's only so much anti-gravity powers that a gelled apple mixture can contain in one bite.

This isn't your average apple pie.  We boosted the flavor with some Spicebox Whisky.  There is a vodka in the crust to make it flaky, but that alcohol will bake out.  The whisky in the apples is there to stay.  You will not be sorry as the extra vanilla makes this treat extra sweet.  Truly, this pie is a milder more adult version.  Don't count on a cinnamon or lemon zing but a succulent vanilla swirl.

Spiked Dutch Apple Pie Minis

Apple Pie Filling
3 Rome apples, peeled, cored and diced
3 MacIntire appes, peeled, cored and diced
5 tablespoons sugar
1/4 teaspoon cinnamon
pinch of nutmeg
2 teaspoons cornstarch
2 tablespoons lemon juice
2 ounces Spicebox Whisky

Dough
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons ice cold vodka

Dutch Crumb Topping
1/2 cup flour
3 tablespoons sugar
4 tablespoons unsalted butter, softened

Make the dutch crumb topping first.  In a small bowl, combine flour and sugar.  Using a pastry cutter, two forks or your fingers work butter into flour until the mixture resembles coarse meal.  Set aside.

In a large skillet combine the apples, sugar, cinnamon and nutmeg.  Cook over medium heat, stirring occasionally for 5-7 minutes, until apples are tender but firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to apple mixture along with whisky and continue cooking until mixture thickens.  Remove from heat and allow mixture to cool.

While the apple mixture cools, work on the crust.  In a medium bowl, add flour and salt whisking to combine.  Using a pastry cutter, 2 forks or your fingers work shortening into flour mixture until it resembles coarse sand.  Add 3-4 tablespoons cold vodka and work mixture into a pie dough.  Roll out dough and cut into 5-inch circles.  By re-rolling the scraps you should be able to get 10 circles of dough.  Carefully set dough circles into a muffin pan, making sure to line bottoms and sides of cups with dough.

Preheat oven to 350 degrees.  Completely fill dough lined muffin cups with apples.  Sprinkle dutch crumb topping over apples.  Bake 20-25 minutes or until bubbly and crust is golden.  Let rest 5 minutes and serve warm.

Apple Pie with a Coconut Oil Crust + Tropical Traditions Give-Away!!

Recently Tropical Traditions offered to let me try out some of their Gold Label Virgin Coconut Oil.  I'd never used it before but had heard that its incredibly good for you.  Dr. Oz says so too.  :)

Here's a video about Tropical Traditions Gold Label Virgin Coconut Oil.

I've tried a few things with coconut oil and not all were a baking success.  As you've read, I tried making an entirely coconut oil pie crust and a lemon blueberry bread (both were fails).  I do quite like to use it when making anything with meat and also throwing some in with the rice when I make it in the microwave.  To me it doesn't add a coconut taste to anything I've made.  Which makes it perfect!  How to Use Coconut Oil: There are hundreds of uses!

I did email Tropical Traditions because I was having issues using the Coconut Oil to bake with and they recommended using half coconut oil and half butter.  Upon learning this, I knew exactly what to bake...my favorite apple pie.  So here's the recipe and the pics:

Coconut Oil Double Pie Crust Recipe

2 cups all purpose flour
1/3 cup coconut oil
1/3 cup unsalted butter, cubed and chilled
1/2 teaspoon salt
5-7 tablespoons ice water

You can make the crust in two different ways, you can use the food processor or you can use a pastry cutter.  I prefer using a pastry cutter because I've always used one.  If pressed for time, I'd break down and use the food processor.

(Pastry Cutter) 1. In a large bowl, combine flour and salt.  Then add coconut oil and butter, work them into the flour using the pastry cutter until mixture resembles coarse meal. 
2. Add 5 tablespoons ice water and work into flour mixture.  Continue to add water till dough comes together but don't add enough to become sticky.
3.  Separate dough into 2 even pieces.  Using hands work one piece into a thick round.  Roll out with rolling pin, large enough to fit a 9-inch pie pan.  Do the same with second piece of dough.

(Food Processor) 1. In food processor bowl, combine all ingredients except water.  Pulse several times till mixture resembles coarse meal.  2.  Add 5 tablespoons ice water and pulse till dough comes together.  Adding more water as needed.  3.  Separate dough into 2 even pieces.  Using hands work one piece into a thick round.  Roll out with rolling pin, large enough to fit a 9-inch pie pan.  Do the same with second piece of dough.

Blue Ribbon Apple Pie (adapted from The American's Test Kitchen Family Baking Book)

5 lbs your favorite type of apple (I prefer tart: rome, mcintosh, granny smith, jonathon) peeled, cored, and sliced 1/4" thick
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon grated fresh lemon zest (if I have it I use it, if I don't it still comes out great)
dash of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh lemon juice (I use bottled if I don't have a lemon)

1. Toss the apples, sugars, zest, salt, cinnamon and nutmeg together in a large bowl.  Transfer to a large Dutch oven or a large cooking pot, cover and cook over medium heat, stirring frequently, until apples are fork tender but still hold their shape, 10-20 minutes.  Transfer apples and their juice to a rimmed baking sheet and let cool to room temperature, about 30 minutes.

2. Adjust oven rack to lowest position, place foil-lined rimmed baking sheet on the rack, and heat the oven to 425 degrees.  Drain the cooled apples thoroughly through a colander, reserving 1/4 cup of the juice.  Stir the lemon juice into the reserved 1/4 cup of apple juice.

3.  Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.  Loosely roll the second piece of dough around the rolling pin and gently unroll it over the pie.  Trim, fold, and crimp the edges, and cut 4 vent holes in the top.

4. Place the pie on the heated baking sheet and bake until the crust is golden, about 25 minutes.  Reduce heat to 375 degrees, rotate baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25-30 minutes longer.  Let the pie cool on a wire rack until the filling has set, about 2 hours; serve slightly warm or at room temperature.

My recipe differs in that I use apples that I like instead of a mix of tart and sweet.  I've also increased and added spices.  This tastes more like a classic apple pie to me.  And yeah, it is important to cook the apples before hand.  If you don't, they'll shrink and you'll be left with a lot of empty space at the top and your crust will collapse when you cut it.

Tropical Traditions Virgin Coconut Oil

On to the giveaway, Tropical Traditions has graciously offered to send a quart of Coconut Oil to one lucky reader.  You can enter below using the rafflecopter entry form.  Contest will run from May 4th - May 15th.  Open to residents of the US and Canada.  Also you if you're a new customer and place an order with this link you can get a free coconut oil cookbook.  Tropical Traditions Weekly Sales