You really CAN have pie all to yourself with Kardea’s mini Baked Apple Hand Pies! 🥧
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Mini Apple Pies
RECIPE COURTESY OF KARDEA BROWN
Total: 35 min
Active: 25 min
Yield: 15 mini pies
15 mini phyllo shells (1.9-ounce box)
1 tablespoon unsalted butter
2 sweet, crisp apples, such as Honeycrisp, Pink Lady or Jonagold, peeled and cut into 1/2-inch dice
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of kosher salt
1 teaspoon lemon juice
2 tablespoons light brown sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
Granola Crisp Topping:
1/2 cup rolled oats
1/2 cup whole-wheat flour
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
1 tablespoon honey
1/4 cup sliced almonds
Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.
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Kardea Brown’s Mini Apple Pies | Delicious Miss Brown | Food Network