Nothing says fall to me like apples. No, not even pumpkin spice.
Maybe it was spending a crisp fall day at the apple orchard picking apples, which I miss dearly now that we live in Colorado. Or maybe it’s because I remember a time before pumpkin spice infiltrated everything from coffee to cookies to kale chips. Yes, pumpkin spice kale chips are a real thing. Whatever the reason, for me, the king of autumn will always be the apple.
To celebrate fall I whipped up some mini Dutch apple and pear pies. Not only are they adorable, they’re delicious! But don’t worry if you don’t have mini pie plates; you can also use a standard pie plate.
First, can you get over how cute these mini pie plates are? I saw them and had to have them, even though I didn’t have a definite plan for them. Enter the mini pies, and next, I will also make mini quiches. But that’s for another post.
Whether you use a pre-made pie crust or a homemade pie crust is up to you. You will use either a full recipe for a topped pie or two frozen crusts.
Roll out your crust on a floured surface until it is nice and thin. When the crust is rolled out, take a pie plate (either mini or full-size) and place it upside down over your crust. Cut around leaving some extra to be sure the crust will fit in your plate.
Press the crust into the pie plate and if you’d like, add some cinnamon sugar. Typically my pie crust is lightly sweetened, but for this recipe, I only had some unsweetened quiche crust in my freezer. So this is an optional step, of course.
For the filling, cube between 5-6 cups of apples and pears in whatever ratio you like. I used two pears, two Honeycrisp apples, and a Granny Smith apple for my filling. To that, I added flour, cinnamon, nutmeg, sugar, brown sugar, and the juice of one lemon. The lemon prevents your fruit from browning and adds a little extra flavor.
Now it’s time for the crumb streusel topping. This is the best part! Combine flour, sugar, brown sugar, and softened butter in a bowl. Mix it with a fork until it’s crumbly and cover your pies evenly.
Bake on a 375 degree oven for about 40 minutes, maybe longer for a standard sized pie. Let cool, and devour!
Everything is better a la mode, don’t you think?
- 2 homemade or frozen pie crusts, for 4 mini pies OR 1 homemade or frozen pie crust for a standard pie
- 5 - 6 cups peeled & cored sliced pears and apples, I used Honeycrisp and Granny Smith apples and Bartlett pears
- 1 lemon
- 1 ⁄2 cup granulated sugar
- 1 ⁄4 cup brown sugar
- 3 tablespoons flour
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄4 teaspoon nutmeg
- 3 ⁄4 cup flour
- 1 ⁄4 cup granulated sugar
- 1 ⁄4 cup brown sugar
- 1 ⁄3 cup unsalted butter, softened
- Preheat oven to 375°F.
- Fit pie crust into pie plate.
- In a large bowl, mix pears, apples, lemon juice, both sugars, flour, cinnamon and nutmeg.
- Divide evenly into crusts (or fill one standard crust)
- Prepare topping:.
- In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until crumbly.
- Sprinkle evenly over apples.
- Bake at 375°F for 40-45 minutes.