Dana Miller, of the blog House*Tweaking, shares her modified apple pie recipe that's sure to be a hit with the little ones!
I think I may be the only human who doesn't like pumpkin. There, I said it. I don't like pumpkin. It's not that I have anything against it. I wish I liked it. I've tried to like it. But I don't like it. So every fall when everybody else is busy spiking coffee, muffins, ice cream and bread with pumpkin, I make do with fall's other favorite harvest food—apples. This year I made mini apple "pies" with my kids and it was, well, easy as pie.
For the crust, I picked up this organic fillo dough in the freezer section at a local high-end grocer.
After preheating the oven to 350 degrees F, I stacked five sheets of the paper-thin dough and cut them into squares to line a cupcake tin, which I had coated in non-stick spray. The kids had fun placing the crusts in the tin.
I lightly spritzed the crusts with non-stick spray and sprinkled them with sugar and cinnamon then baked them in the oven for 13 minutes.
While the crusts were baking, I peeled and diced three organic honeycrisp apples. I had hoped to use apples from an apple-picking adventure with the kids, but inclement weather thwarted my plans. The kids added 1/2 teaspoon cinnamon, 1/4 teaspoon apple pie spice, 2 tablespoons locally harvested honey, 2 tablespoons sugar, and a pinch of salt to the diced apples and stirred well. Then we heated the apple filling in the microwave for four minutes.
Meanwhile, I removed the flaky golden brown crusts from the oven. Once the apple mixture was ready, we spooned it into the crusts and topped it with a dollop of vanilla ice cream and a drizzle of honey.
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