Conveniently enough (since I chose one of the flavors myself) this week’s cupcake orders involve apple pie filling. So I woke up this morning excited to make it again. (Sorry Lind!)
Not coincidentally, I just so happened to have a refrigerated pie crust that was a month or so past its expiration date and needed to be used. (PS ~ in case you ever wondered, those dates are just suggestions and, I think, marketing devices. Don’t throw away refrigerated pie crust if the date on the box leads you to believe [erroneously] it has expired. It’s fine. Trust me.)
I didn’t actually want to make a pie. If pies were cupcakes, they’d be hand pies, like these:
They start out with simple little rounds of pie dough. The perfect size is a Folgers coffee can lid, fyi. I’d say they’re about 4.5 inches or so.
(Meanwhile in the living room Rick is hollering expletives at the tv because MSU just committed another personal foul and Denard is on the ground. “They are a dirty #&%$#@& team!” My mom was right. Those ugly uniforms make them look like the thugs they are…)
At any rate, this really is the perfect blustery fall day for an impulse pie. Or several mini ones, as the case may be.
It took me a bit of negotiating with these things to get the right amount of filling in each one. I really wanted to put a lot more apples in them than they wanted to hold.
I’d say they only got about a tablespoon each (I spooned off probably 1/3 of the filling from the one above after taking the pic). So obviously, the crust-to-filling ratio is pretty steep. The good thing about that is they’re not very sweet at all. Perfect for a mid-day (or half-time) snack.
Today, with the state our team is in, they’d go perfectly with a shot of rum to kill the pain.
I rolled the leftover pie crust out for a mini lattice-topped pie, decorated with a heart inspired by a friend from Up North. =)
In totally unrelated news: there’s a wedding today at Black Star Farms. I really wish we were there for some reason helping with dinner. Even if it was just to help serve. I wonder if they’d ever take on a part-time, events-only, self-taught “independent contractor” to work as a soux chef… Hm… They wouldn’t even have to pay me, just let me hang out with the chefs and eat a meal. And drink some wine afterward. Hm…