Last week it was “International Day” at the kids’ school and everyone has to bring in food from their “native country”. I know that they really mean “ethnic heritage” and in year’s past I’ve tried to manufacture some sort of cohesive ethnicity for my kids but the truth is that they are mutts to the Nth degree.
After a list of ethnicity heritage including Ireland, England, Scotland, France, Germany, Italy, Czechoslovakia, and Russia with one parent a secular Jew and the other a lapsed Catholic it’s hard to cobble together anything in my kids’ ethnic heritage that they have in a quantity greater than 1/4. So this year I went in the opposite direction, the direction of obviousness: my kids are American. Surprise!
So, once that choice was made the food item to bring was clear. After all, isn’t the expression “as American as apple pie”? But, bringing an apple pie to school and expect a room full of pre-schoolers to eat it with paper plates and plastic forks was somewhat unrealistic. Brain storm! Mini apple pies cut with a cookie cutter! So here’s where I cheated, I used bought pie crust. I was sleep deprived and yes, it was easier. But I know you won’t hold it against me because they are a cute and tasty treat!
Mini Apple Pies
- 2 packages store bought pie crust
- 5 medium apples
- ½ cup golden raisins
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1/8 tsp allspice
- 1/8 tsp cardamom
- 1/3 cup arrowroot
- ¾ cup sucanat
- 1 tbsp honey
- cinnamon sugar for dusting
- Preheat oven to 350 degrees.
- Put the apples, raisins, spices, arrowroot, sucanat, and honey into the work bowl of your food processor and turn it on to mince.
- Remove the apple mixture to a fine mesh strainer set over a bowl to drain out the excess liquid.
- Roll out your pie crust and using a round cookie cutter of about 2 inches in diameter cut out as many rounds as you can from the pie crusts. Then divide the rounds into two equal piles.
- On 2 half-sheet pans lined with a silpat sheets line up your pie crust rounds (they can be close since they will not spread).
- Place 1 teaspoon of minced apple in the center of each round.
- Place a second round on top of each apple filled round and gently crimp the edges with a fork. Make a slit in the top of each mini pie so steam can escape during cooking.
- Sprinkle the tops with cinnamon sugar (equal parts cinnamon and sweetener such as evaporated cane juice).
- Bake in the oven for 20 minutes. Remove to cool and serve.
- They are especially good with vanilla ice-cream!
Cooking time (duration): 60
Diet type: Vegetarian
Meal type: dessert
Culinary tradition: USA (General)