Mini Bourbon Apple Pies

I have this obsession with everything "mini". I swear it's genetic. I tell this story every time I post a recipe that could be made mini, or "individual sized". When my mom and I used to bake, she would make everything smaller than normal. Cookies became bite-sized cookies. Cupcakes were double baby cakes. Her reason: you won't eat as many if they are small. Nope. I ate the same. Instead of two regular-sized cookies, it was six mini ones. Still, I like the mini thing. Not really for the quantity, but more for the nostaglia. I mean, mini bourbon apple pies versus bourbon apple pies - I would rather eat the mini version.

This recipe is inspired by the fact that I have never posted a single thing about bourbon. Le horreur!

I was in a baking mood one day and decided that I needed an apple pie.

Eureka! Bourbon Apple Pie!

Eureka! MINI BOURBON APPLE PIES!!

I used this recipe from A Beautiful Mess, and I felt I had to share it. I made some adjustments to incorporate the mini part of it. I cheated and used pre-made tart shells for the crust. But, I redeemed my baking reputation by creating the top pie crust from scratch! (I hope you're proud of me, mom and dad.)

If you have food sensitivites, I have included a vegan and gluten free recipe for the pie crust.

Vegan: Coconut Oil Pie Crust from Minimalist Baker

Gluten Free: Gluten Free Pie Crust from Wheat Free Mom (this baking phenom is from Calgary and she's fabulous!)

I will echo the advice in the original recipe: if you don't want to include bourbon, use some vanilla instead.

Annnddddd....here's the recipe.

[recipe title="Mini Bourbon Apple Pies" time="1-2 hours" servings="12-15"]

INGREDIENTS

PIE CRUST

• 2 cups flour
• 1/2 teaspoon salt
• 15 tablespoons cold butter
• 1/4 cup + 1 tablespoon cold water.

FILLING

• 3-4 sour apples
• 1/2 cup milk
• 1 tablespoon corn starch
• 2 tablespoons bourbon (I used a tad more for a stronger bourbon flavour)
• 2/3 cup brown sugar (Use any sugar substitute you want, but be careful to use the correct measurements. Here's a handy chart.)
• 1 teaspoon cinnamon

INSTRUCTIONS

PIE CRUST

1. In a bowl, combine the flour and salt.
2. Cut in the butter until crumbly.
3. Slowly add water.
4. Clean hands and work the dough into a ball.
5. Cover in plastic wrap and chill for an hour (or up to overnight).
6. When you're ready to get baking, let your dough sit for a few minutes before rolling out.

NOTE: If you are using pre-made tart shells for the bottom, follow the instructions on the box.

FILLING

1. Preheat oven to 375°F.
2. Dice apples.
3. Set aside your apples and in a small bowl whisk together the milk, corn starch, bourbon, cinnamon and sugar.
4. Pour over the apples and gently mix in.
5. Roll out your pie crust and use a cookie cutter (a glass will work) to cut out tart shell sized pie crusts.
6. Pour in the filling and lay in tart shells.
7. Top your pie with the crust. Add a few slits to the top pie crust to allow steam to escape.
8. Get fancy with it and crimp the edges with a fork
9. Brush the top with an egg wash and bake for an hour.

[/recipe]

If you make this recipe, let me know! You can tag your creation #bourbonandhoney on Instagram.