I’ve coined these my version of a cupcake, because it might surprise you that I don’t really like cupcakes. It’s a frosting thing, I just don’t enjoy it. I’d rather have the fluffy moist cake on its own, sans the butter and sugar. But pie, yes, that is my thing. And the most adorable way to make a pie, other than a fun unique crust design, is to make them into cupcake form, because you don’t love mini versions of things. You get just the right amount of flaky crust and sweet juicy filling. And although you aren’t baking a whole pie, making individuals does take a bit more time to assemble, so catch up on your Netflix shows and relax making pies. We’re not even a week into autumn, and I’m already knocking things off my festive seasonal bucket list…
…but these individual sized pies are the perfect way to serve pie for dessert particularly when entertaining a large group. No fuss over cutting or pieces of pie making a mess. These are easy to grab and eaten without utensils. Yes, easy cleanup too. They go down in my entertaining staples as the perfect dessert for autumn entertaining, especially when so many delicious seasonal fruits are ripening and just waiting to be combined.
Firstly, you can’t entertain during this season and not serve apple pie, am I right? It’s a staple, a classic pie that you know majority of guests will enjoy.
Why are grapes so often forgotten? Yes, we eat them as a refreshing midday snack and of course are what make up our beloved wine, but there is so much you can do with grapes. They are just lovely roasted atop warm brie and crunchy French bread or the perfect sweet addition in fall pies. Whenever I’m visiting Portugal during autumn, especially near the vindima {wine harvesting season}, there are plenty of different varieties of grapes I can’t help but become creative with. The first pie I made in Portugal blended my grandfather’s darkest grapes, as well as the candy sweet Muscato, with classic cinnamon apples.
Although, tasty with apples, I especially love grapes paired with pears. Pears work interchangeably with apples in pies. They have a softer, subtle sweetness, which allows them to pair well with rich sweeteners. It’s a yummy twist on the traditional apple pie.
And the darker the grape, like concords, the sweeter and tastier the pie. It’s my favorite compliment to baked pears. A dashing of cinnamon, spices, brown sugar, and the grapes’ natural sweetness does the rest of the work. Add in some of the season’s last rustic plums for good measure. Because a ripened honey plum, can only make pie taste even more amazing.
I couldn’t help styling these tiny pies in a basket. Wouldn’t they just be perfect on an autumn picnic cozying up with some hot cider?!
Pear, Grape & Plum Pies
Ingredients {Makes 10 cupcake sized pies – Double filling recipe for 9″ pie}
Double Crust – Pie Dough {use your favorite recipe}
1 cup – Pears {peeled, cored + cut into 1/4″ cubes
1 cup – Concord or Red Grapes
1 cup – Italian Plum
Juice of 1 lemon
1 tablespoon – Brown Sugar
2 teaspoons – All Purpose Flour {plus more for surface}
1/4 teaspoon – Ground Cinnamon
1/8 teaspoon – Ground Allspice
Pinch – Ground Nutmeg
1 large – Egg {whisked with a dash of water or 1 tablespoon milk with dash of water}
Raw Turbinado Sugar, for sprinkling
Recipe
Make your pie dough according to the directions, allowing it to chill in the refrigerator for at least 30 minutes before using. Pre-heat your oven to 375*F. Lightly flour a clean surface, sprinkled some cinnamon and roll out one piece of the dough to fit a 9″ pie plate {about 12″ in diameter}
In a large bowl, combine the apples, grapes, sugar, flour, cinnamon and cloves. Fill your pie shell with the fruit, creating a mound that is higher in the middle, and dot with butter. Roll out the other piece of dough onto the lightly floured-cinnamon surface to about 12″ in diameter. Trim and crimp the edges with a floured fork. Create slits a the top of the pie, lightly brush with the egg wash and sprinkle with sugar.
Bake until the crust is a golden brown, rotating halfway {about 1 hour} Cool on a wire rack.
Maple Brown Sugar Apple Pie
{Makes 10 cupcake sized pies – Double filling recipe for 9″ pie}
Double Crust – Pie Dough {use your favorite recipe}
3 cups – Apples {peeled, cored + cut into 1/4″ cubes}
Juice of 1 lemon
1/4 cup – Maple Syrup
2 teaspoons – Brown Sugar
1/4 teaspoon – Ground Cinnamon
1/8 teaspoon – Ground Allspice
1/4 teaspoon – Ground Ginger
Pinch – Ground Nutmeg
2 teaspoons – All Purpose Flour {plus more for rolling}
Pinch – Salt
1 large – Egg {whisked with a dash of water or 1 tablespoon milk with dash of water}
Raw Turbinado Sugar, for sprinkling
Recipe
Pre-heat oven to 450 degrees F. On a lightly floured work surface, roll out half of your pie dough to about 1/8″ thickness. Brush off excess flour, and place into a deep-dish 9″ pie plate, pressing it into the corners. Trim dough 1″ from the edge of your pie plate, cover with plastic wrap. Place onto a parchment lined baking sheet and refrigerate for 30 minutes or freeze overnight.
Roll out the remaining piece of dough to 1/8″ thickness, and cut into lattice strips. Place dough strips onto a parchment lined baking sheet, cover with plastic wrap, and refrigerate while filing is prepared.
Peel, core, and cut apples into 1/4″ thick slices. Place apples in a large bowl with the lemon juice, flour, sugar, cinnamon, nutmeg, allspice, ginger and salt and toss together. Let stand for 30 minutes and let the juices settle. Mix in the salted ale caramel until combined.
Remove lattice strips from refrigerator, and place apple filling into chilled pie shell, making sure top is even. Dot with butter, and carefully place lattice strips over the apples. Crimp edges over lattice top, to secure.
Whisk the egg with tablespoon water, brush pie and sprinkle with sugar {make sure you aren’t brushing too much and leaving behind pools of egg wash}. Bake until crust is golden {about 30 minutes}. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling {about 45 to 50 minutes}. If edges begin to brown too quickly, place foil on top as it continues to bake through. Remove from oven, and let cool completely before serving.Serve room or at room temperate. Pie will keep refrigerated for 3 days, and room temperature for 2 days.
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