Mini Maple Pies
(enough for a double crust pie)
store bought is ok if you don't have time to make it from scratch
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
- Roll out and use biscuit cutter to make mini pie crust size. Insert individual crusts into mini muffin pan.
1/4 cup all-purpose flour
3/4 cup light cream
2 1/4 cup pure Vermont maple syrup
(Can easily be reduced to make a half recipe)
- Beat eggs, then beat in flour. Add cream and maple syrup. Mix all ingredients.
- Fill each crust with 2 tsp of filling.
Bake at 350 degrees for 10-15 minutes. Pies are done when they "puff up" and no longer jiggle in center.