dog looking up at counter with pies

Other than the restricted access, we think Buddy approves.

Yep, not getting out much over the last week, so…

Substituted one cup of almond flour. [2:1 ratio–all-purpose:almond.] It added a nice [no surprise] nuttiness and richness to the crust. I’d do it again.

Filling: caramel-dried cranberry-pecan-apple.

Topping: a basic streusel I threw together [flour, brown sugar, butter, cinnamon]

Caramel: I think I’ve mentioned it before, but it’s actually what Ree Drummond calls her ‘brown sugar sauce.’

Why mini-pies?

  • Lots of different flavors.

  • ‘Fails’ aren’t as drastic. Therefore, it encourages experimentation.

  • Practice with different fluting techniques [though–as the photo shows–the almond flour gives the crust more of a ‘mind of its own’ once in the oven.]

  • Built-in ‘portion control’.

I do like the America’s Test Kitchen approach of high heat on a pre-heated cookie sheet for the first ten minutes. I go with 450º, then drop to 375º.

When was it done? We just waited for the inevitable ooze from the middle.

Need a justification for stress-induced baking? I’ve got it covered.

Stay safe, you all.


TMH

Writer. Former teacher. Baker. Spoiler of dogs.

0 Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: