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?
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Lots of different flavors.
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‘Fails’ aren’t as drastic. Therefore, it encourages experimentation.
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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.]
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Built-in ‘portion control’.
Word Inventions 