Apple Pie Minis
Apple pie: We reinvent the classic!
Who doesn’t know the classic apple pie with sunken apple halves that you loved to eat at grandma’s house? The one that always had that irresistible scent and tasted best with a good spoonful of whipped cream? Baked in mini baking cups, it becomes a practical snack for the office or a sweet souvenir for loved ones.
Ingredients (for 5 small molds):
- 1-2 apples ( e.g. Boskoop, Gravenstein, Elstar or Cox Orange)
- 75 g soft butter
- 75 g white sugar
- 2 eggs (M)
- 1 organic lemon
- 1 pinch of salt
- 110 g flour
- 1 tsp. baking powder
- 2 tablespoons whipped cream or milk
- Powdered sugar for decoration
Preparation:
- Preheat the oven to 180°C and prepare the mini baking cups on a baking tray.
- Quarter, peel and core the apples. First cut into thin slices, then into small pieces.
- Beat the butter and sugar until the sugar has dissolved. Stir in the two eggs for several minutes until the mixture is smooth and creamy.
- Wash the lemon in hot water, wipe dry and finely grate about half of the zest – preferably directly into the bowl. Add salt, sift flour and baking powder over the top and mix. Finally, mix in liquid whipped cream. Using a tablespoon, mix in the apple pieces; if you like, hold back a few for final decoration.
- Spread batter onto ramekins to about a finger’s width below the rim, topping with reserved apple pieces if desired. Bake in the center of the oven for about 26-30 minutes until golden brown, testing with a chopstick to make sure the little cakes are cooked through.
- Remove the small cakes from the baking sheet and let cool completely on a cooling rack. Serve dusted with powdered sugar.
