Guest blogger, Marissa Bethoney, is cooking with the seasons! I plan on trying these after next week’s apple picking! Check out Marissa’s blog: Side of Sparkle.
What is it with individual sized portions that turn us on? I mean collectively – why are we in love with cupcakes, pies in jars, mini quiches, etc. Is it a reflection of our increasingly customizable life style? Are we so used to being able to tailor our lives to our specific needs and wants that we lose the desire to enjoy a slice of the collective cake? I did a Google search for “the psychology of individual desserts” and nothing came up. I was hoping to shed some light on this popular foodie trend.
I really enjoy individual food items as much as for taste as for concept. There’s something quaint and delightful about having your very own mini of a grander dish. A mini chicken pie or a single serving peach upside-down cake has a certain charm – like it was made just for me… no sharing necessary. If you’re experiencing cupcake fatigue, but love the gastro-separatist concept (I’m coining that phrase), consider these single serving apple pies. They’re simple to make, elegant on the plate, and they satisfy the need to have you’re very own, entirely complete, individual dessert (you selfish hog) ♥
INDIVIDUAL APPLE PIES
4 tart apples, such as granny smith
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup brown sugar
1 tablespoons butter, cut into 4 pieces
1 box Immaculate Baking Co. pie crust
2 tablespoons milk (for brushing down pie dough)
Preheat oven to 350 degrees. Combine cinnamon, ginger, and sugar in a small bowl.
Core the apples down to the bottom making sure not to puncture through (you want the juices to stay in the apple). Peel back the skin by about an inch around the top opening. Stuff each apple with the sugar mixture and top with a quarter tablespoon of butter.
Cut pie crusts in half and cut again into a triangular shape – you will have 4 large triangles when you are done. Wrap each apple in one triangle and pinch the top to hold together. (You may need to roll the dough out a little if you have large apples).
Brush dough with the milk. Place apples in a baking dish and then in the refrigerator for 15 minutes. This helps re-chill the dough, ensuring a flakey crust. Cover pan with aluminum foil and bake for 45 minutes to 1 hour. They are done when the crust is golden and the apples are very soft.
image and adapted recipe via cindab