The Best Mini Apple Pies!!!...TBWB#2 скачать в хорошем качестве

The Best Mini Apple Pies!!!...TBWB#2

Thank you so much for watching!! Make sure to LIKE this video and SUBSCRIBE to my channel! Follow me on Instagram and Twitter to show me your baking creations!   / joethebluewiz     / joethebluewiz   Some sound effects provided by https://www.zapsplat.com/ Mini Apple Pies Crust: 1 ¼ cups (150 g) flour 2 tbsp. (25 g) sugar 2 pinches salt 1 stick butter (110 g), cold and cut into pieces 1/4-1/2 cup (60-120 mL) cold water Put flour, sugar and salt into a food processor and pulse until combined. Add butter and pulse until mixture resembles fine crumbs. Add in ¼ cup water and pulse. If mixture does not come together into one mass, add more water 1 tbsp at a time and pulse until a ball forms in the processor. Wrap dough in cling film and hydrate in the fridge for 1-1 ½ hours. Filling: 2 tbsp. (28 g) butter 2 tart apples (I use granny smith), peeled, cored and chopped 2 sweet apples (I use gala), peeled, cored and chopped ½ cup (100 g) sugar ¼ tsp (0.6 g)nutmeg ½ tsp (1.3 g) cinnamon Zest of ½ a lemon Juice of ½ a lemon (or to taste) Melt butter in a large saucepan over medium high heat until foamy. Add the apples, sugar and spices and stir until combined. Add the lemon zest and juice and stir again. Cook over heat, stirring frequently until juice has been released, and then reduced down to a thick syrup, about 10 minutes. Cool to room temp and then place in the fridge with the crust. Crumble: ½ cup (60 g) flour ¼ cup (55 g) light brown sugar ¼ tsp (0.7 g) cinnamon 4 tbsp (55 g) butter, chilled and cut into pieces 1/3 cup (40 g) chopped pecans Mix together flour sugar and cinnamon in a small bowl. Add butter and blend together with your fingers or with a pastry blender until the mixture resembles a mixture of both fine and thick crumbs. Add in chopped pecans and stir to combine. Place in the fridge with other components Assembly: Preheat your oven to 350°. Roll out pastry dough to about a 1/8th in thickness. Use a 3 ½ in cookie cutter to cut 12 rounds out of the dough. (You may need to re-roll scraps once) In a 12 cup muffin tin, press a dough round into each well. Make sure the round comes all the way up the sides. Flour your fingers as necessary to keep them from sticking. Fill each crust almost to the top with apple filling. Top each pie with a spoonful of crumble. Bake for 40 minutes until crumble is browned and the juices are bubbling. Allow to cool to room temperature, remove from the pan with a butter knife or offset spatula, and enjoy!