Best Mini Applerum And Raisin Pies Recipes

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Steps:

• To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

SPICED RUM CARAMEL APPLE MINI PIES

Steps:

• 1. Peel and cut apples into dice size chunks, set aside
• 2. Preheat oven to 375 degrees, spray muffin tin wells with nonstick pan spray and coat evenly. Make sure you get the top too for easy clean up
• 3. Roll out and cut pie crust pastry sheet into six sections, gently press dough sections into each muffin well and evenly redistribute dough from bottom to top working upwards to leave a 1/2 inch extra protruding above the top of each muffin well to create a lip on edges for the mini pie crust,
• 4. Pour a spoonful of Graham cracker Crumbs into bottom of each focusing on getting as much on the bottom as you can.
• 5. On medium high heat, Simmer all other ingredients on medium, Starting with the Margerine or butter, Brown Sugar, and vanilla, stirring often for 15 minutes and gradually adding other ingredients one at a time, then near the end, add cream and 1/2 cup Graham cracker crumbs, Mixture will be, frothy, thick and sticky
• 6. With a slotted spoon, Scoop mixture into dough lined muffin wells in slight mound with the center higher than the top of the dough edge. Then after all are filled... spoon in a little of the thick liquid to moisten and bind together. Sprinkle remaining Graham cracker crumbs over the top and give each one shot of pan spray to help brown the crumbs.
• 7. Tip: put remaining gooey mixture in container to store in fridge and serve with apples, cheese and crackers later.
• 8. Bake for 20 minutes. Allow time for mini pies to cool for 15-20 minutes, tap the pan against the counter carefully and gently remove.
• 9. Serve with Ice Cream in a shallow bowl. Enjoy. For an extra touch I sprinkle some Graham cracker crumbs and cinnamon over the ice cream scoops

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.