Eckert’s Mini Apple Pie
Last night, Eckert’s was honored to host a workshop for teachers on behalf of the
called “Bringing Local to Life.” 40 local teachers attended a 3-hour workshop centered around local dairy products and local produce. Our hands-on apple pie recipe put their creativity to the test. The result … 40 unique and delicious mini apple pies!
We began the evening with a tasting of 7 different varieties of
. Once the teachers identified a favorite, they sliced it up to fill their mini pie crusts. The teachers had fun trying a variety of peelers, corers and slicers (
although, not all of them chose to peel their apples
!). Then they fluted their pie crusts as desired and topped it off with a butter/flour crumble.
This recipe utilizes mini pie crusts from our freezer case (
called Humble Pie crusts
) but you can also cut regular pie crusts to size. I have made these pies with my kids and it is a fun way to allow cooks of all ages to make a one-of-a-kind pie. Hope you try it this fall!
3 cups washed Eckert’s apples, peeled, cored, and sliced ¼-inch thick 1/3 cup granulated sugar 2 Tbsp. all-purpose flour 3 Tbsp. unsalted butter, slightly cold Dash of ground cinnamon, if desired 4 Humble 6-1/2 inch pie crusts* (defrosted)
Mix sugar & flour together. With a fork, cut butter into the flour mixture. The mixture should be crumbly. Set aside. Crimp edges of humble pie crusts. Place peeled and cored apples (or pears) on the crust. Sprinkle crumb mixture over apples (or pears). Sprinkle with cinnamon if desired. Bake at 400 F for 35 minutes. Serve with Eckert’s Frozen Custard or whipped cream. Makes 4 servings.
*These humble pie crusts are available at Eckert’s in our freezer section at our Belleville Farm – use the coupon below to SAVE $1. Regular pie crust can be used as a substitute if trimmed to size.