How do you make pie when its hot outside and you don't want to turn on you oven to save your life? Mini Pies!
Two fit snugly into my toaster-oven contraption and turned out perfectly without heating up the kitchen one bit. The recipe below makes two but they are big enough to share (no we didn't) and glutenous to enjoy by yourself (yes we did). The hubs is probably in a carbolicious sugar coma in his office right now......nope not yet I can still hear his spoon hitting the plate.
Thanks to Jacque from Daisy Lane Cakes for choosing the Nutty theme for this month's You Want Pie With That? it inspired a delicious pie!
1/2 c Pecans
3/4 c Flour
2 oz Cold Butter
1/2 tsp Salt
1 tsp Cinnamon
1 tbs Sugar
1 giant or 2 reg sized Apple (I used a big Pink Lady)
1/4 c Chopped Pecans
2 tbsp Sugar
1 tbsp Flour
1/2 tsp Cinnamon
Wiz the crust ingredients in your food processor until it comes together in a doughy mass. Split it into third and press a third into two mini pie tins reserving the last third for the filling. Put the crusts into the fridge to chill out and chop up a big apple. Mix the remaining 1/3 of the crust mix the apples and remaining filling ingredients and fill the pie shells. Bake in a toaster-oven at 325 until they are done. I forgot to time it but I guess everyone's would be different anyways. I had to put a foil tent over them about 1/2 way through so the top wouldn't brown to much.