Brandy-Apple Mini Pies With Cornmeal Crust

Intro

There’s a certain magic in the air when autumn arrives. The crisp breeze, vibrant leaves, and the smell of baked goods wafting through the neighborhood are enough to make anyone nostalgic. Growing up, my grandmother’s kitchen was the heart of our home, especially during the fall. Her brandy-apple pies were a staple at every family gathering, each bite a perfect blend of sweet apples and warm spices encased in a flaky crust. Today, I’m sharing a miniature version of her classic pie, adding a delightful cornmeal twist to the crust for that extra layer of texture and flavor.

Why You’ll Love It

These Brandy-Apple Mini Pies with Cornmeal Crust are a delightful twist on a classic apple pie. They’re perfect for individual servings, making them an excellent choice for parties or potlucks. The cornmeal crust adds a subtle crunch and a rustic charm that pairs beautifully with the brandy-infused apple filling. Plus, they’re easy to make ahead of time and store, so you can enjoy them whenever the craving hits.

Ingredients

1/4 cup brandy
1/3 cup brown sugar
1 3/4 cups all-purpose flour
3 tablespoons ice water
1 tablespoon powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup sugar
3 green tart apples, peeled and diced
3 tablespoons unsalted butter
1/2 cup vegetable shortening
1/4 cup yellow cornmeal

Instructions

Add the flour, cornmeal, powdered sugar, and salt to a food processor. Pulse a couple of times to combine.
Cut the shortening into cubes and pulse it into the dry mixture until it resembles coarse crumbs.
Add 3 tablespoons of ice water and pulse until the dough comes together. Add a little more water if needed.
Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece in an 80/20 ratio.
Shape the dough into two disks, wrap both pieces, and refrigerate for at least 30 minutes.
Preheat the oven to 425°F.
In a small saucepan, combine the butter, brandy, brown sugar, sugar, pumpkin pie spice, and salt over medium heat. Stir and bring to a simmer.
Pour the syrup over the diced apples and toss to coat.
Roll out the larger disk of dough on a well-floured surface to approximately 1/8 inch thick. Using a drinking glass with a 3-4 inch wide rim, cut out dough circles.
Press the dough circles into muffin tins. Gather the extra pieces and re-roll to get 14-16 crusts.
Fill each crust with an equal portion of the apple mixture.
Roll out the smaller piece of dough and use a 2-3 inch decorative cookie cutter to cut out tops for each pie.
Place each top on the pies and brush with the remaining syrup from the apple bowl.
Bake the mini pies for 15 minutes, then reduce the heat to 350°F and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
Allow the pies to cool completely before removing them from the muffin tins.

Tips

When working with the dough, keep everything as cold as possible to ensure a flaky crust. If the dough becomes too warm, pop it back in the fridge for a few minutes. Additionally, using silicone muffin pans can make it easier to extract the pies once they are baked, but if you’re using metal tins, gently run a small sharp knife around the rim before lifting the pies out.

Variations & Substitutions

If you prefer a non-alcoholic version, you can substitute apple cider for the brandy. For a different flavor profile, try using a mix of apples, such as Granny Smith and Honeycrisp. You can also add a handful of raisins or nuts to the filling for added texture and flavor.

Storage

Store these mini pies in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To reheat, warm them in a 350°F oven for about 10 minutes or until heated through.

FAQ

Can I make this recipe as a whole pie instead of mini pies?

Yes, you can! To make a whole 9-inch pie, prepare the crust as directed and split the dough into equal pieces. Double the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30 minutes.

What type of apples work best for this recipe?

Green tart apples like Granny Smith are ideal for this recipe due to their firm texture and tart flavor, which balances nicely with the sweetness of the syrup. However, you can experiment with other apple varieties if desired.

Can I prepare the dough in advance?

Absolutely! You can prepare the dough up to 2 days in advance. Keep it wrapped in plastic wrap in the refrigerator until you’re ready to use it. Allow it to sit at room temperature for a few minutes before rolling out if it’s too firm.

Nutrition

Due to the indulgent nature of these mini pies, they are best enjoyed as an occasional treat. Each pie contains approximately 220 calories, 12g of fat, 28g of carbohydrates, and 2g of protein. Please note that these values are approximate and can vary based on exact ingredients and portion sizes.

Conclusion

These Brandy-Apple Mini Pies with Cornmeal Crust are a delightful way to savor the flavors of fall. Whether you’re enjoying them as a cozy dessert or sharing them with loved ones at a gathering, they are sure to impress with their rich flavors and charming presentation. I hope this recipe brings a touch of nostalgia and warmth to your kitchen, just as it does to mine. Happy baking!

Related update: Caramel Almond Berry Trifle

Intro

There’s something truly magical about the day after Thanksgiving. The hustle and bustle of the holiday has subsided, leaving behind a tranquil warmth in the home. As a child, I remember waking up to the aroma of simmering broth, a comforting scent that signaled my mother’s tradition of transforming leftover turkey into a delicious, heartwarming “Sopa De Tortilla.” This soup is more than just a meal; it’s a delightful reminder of family gatherings, laughter, and the joy of savoring a moment of quietude with a bowl of something nourishing. Today, I’m excited to share this cherished recipe with you, so you too can create new memories with your loved ones.

Why You’ll Love It

This “Sopa De Tortilla” is the perfect way to give new life to your Thanksgiving leftovers. It’s a savory, aromatic, and satisfying dish that brings comfort with every spoonful. You’ll love the way the flavors meld together—the rich turkey broth, the subtle heat from the poblano peppers, and the fresh finish from the cilantro and avocado. Plus, it’s a versatile dish that you can tweak to suit your preferences, making it a staple in your post-holiday repertoire.

Ingredients

1 avocado, diced

2 carrots, peeled and cubed

2 celery stalks, chopped

A handful of cilantro, leaves reserved

1 teaspoon ground cumin

2 cloves garlic, whole

3 tablespoons olive oil, divided

1 onion, quartered

1 poblano pepper

1 8 oz. can of organic stewed tomatoes

Fried tortilla strips or good quality store-bought tortilla chips

1 whole turkey breast, cooked

Instructions

Drizzle 2 tablespoons of olive oil in the bottom of a large stock pot. Add the quartered onion, 2 cloves of garlic, 2 stalks of celery, and the turkey breast.

Peel two carrots and add the peels to the stock pot along with the remaining whole carrots and celery stalks. Reserve two carrots and two celery stalks for later use.

Cut the stems off your cilantro bunch and add them to the stock pot. Reserve the leaves.

Fill the pot with water until it is 3/4 full. Cover and boil for at least 1 hour, preferably 2 hours. Set a timer to check on your stock. Do not add salt before you have reduced your stock. Ensure that the stock does not reduce to less than one quarter of your pot.

Remove the turkey from the bone, reserving the meat, and discard the bone.

Strain the soup using a colander over another stock pot and discard the vegetables. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cube trays for later use.

In a blender, add the can of organic stewed tomatoes, 1 tablespoon of olive oil, a pinch of salt, and puree with the roasted poblano pepper (see roasting instructions below). Set aside for later use.

Add the cubed carrots and chopped celery to the stock. Cover and boil for 30 minutes until the vegetables are tender.

Add the pureed pepper-tomato mixture in 1/4 cup increments to your broth. Add 1/3 cup of turkey meat per cup of stock and allow it to simmer.

Taste for salt and finish with a pinch of ground cumin.

Ladle the soup into bowls and add extra turkey meat. Top with strips of fried corn tortillas or good quality store-bought tortilla chips. Garnish with fresh cilantro and cubes of avocado.

To roast the poblano pepper, place it on a stovetop or in your oven until charred and tender. Peel and devein the poblano pepper before using.

Tips

For an extra depth of flavor, try roasting the turkey bones before boiling them. This will add a rich, savory taste to your stock. If you prefer a spicier soup, feel free to add a jalapeño pepper when blending your tomato mixture. Don’t forget to taste the soup before serving and adjust the seasoning as needed.

FAQ

Can I make the stock in advance?

Absolutely! You can prepare the stock a day or two in advance. Simply strain and store it in the refrigerator or freeze it in portions for later use.

What can I do if the soup is too spicy?

If your soup ends up being too spicy, you can balance the heat by adding a dollop of sour cream or a splash of cream to each serving. This will mellow the spice and add a creamy texture to the soup.

Conclusion

There’s nothing quite like a bowl of “Sopa De Tortilla” to bring warmth and comfort to your table, especially in the days following a festive Thanksgiving feast. This recipe is a wonderful way to make the most of your leftovers, turning them into something extraordinary. Whether you’re sharing it with family or savoring a quiet moment alone, may this soup fill you with warmth and joy. Happy cooking!

Category: Holiday Recipes