Mini Maple Pumpkin Pies
Ingredients
- 2 cups all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup plus 1 tablespoon cold butter ⓘ
- 4-1/2 teaspoons maple syrup ⓘ
- 2 teaspoons cider vinegar ⓘ
- 5 to 6 tablespoons cold 2% milk ⓘ
- 2 tablespoons butter ⓘ
- 3 cups chopped peeled apples (about 3 medium) ⓘ
- 1/4 cup maple syrup ⓘ
- 4-1/2 teaspoons sugar ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 4-1/2 teaspoons cornstarch ⓘ
Instructions
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add maple syrup, vinegar and milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- Meanwhile, in a large saucepan, melt butter over medium heat. Stir in apples, maple syrup, sugar, lemon juice and cinnamon. Bring to a boil. Cook until apples are almost tender, about 4-5 minutes, stirring occasionally. In a small bowl, mix cornstarch and water until smooth; stir into apple mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat. Cool to room temperature 30 minutes.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8 in. thickness. Cut with a floured 3-1/2-in. pumpkin-shaped cookie cutter. Using a sharp knife, cut out pumpkin faces from half of the cutouts.
- Place about 2 tablespoons filling on each of the uncut pastries. Moisten pastry edges with water. Place remaining cutouts over filling. Press edges with a fork to seal.
- Transfer to greased
- . Bake 22-24 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition & Diet Analysis (per serving)
884
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).