We had a lot of apples, so I decided to make apple pie! Somewhere along the way, I went for mini apple pies, because mini versions of food are win. As for the creme Anglaise, there's no excuse other than the fact that I'm a horrible, gluttonous person
Yummmmmmmmm. And the recipe:Mini Apple Pies
(makes 12)For the crust
1 cup (220 grams) butter
1/3 cup (75 grams) sugar
2 tablespoons cognac
3 cups (375 grams) flour
1 1/2 teaspoons baking powderFor the filling
1 tablespoon butter
2 tablespoons sugar
1/2 teaspoon cinnamonFor the creme anglaise
1 cup (250 ml) cream
1/2 cup (110 grams) sugar
1 teaspoon vanilla extract
2 tablespoons butter
Cream together the butter and sugar until fluffy. Add the eggs one at a time and mix well, then add the cognac and the baking powder. Add the flour one cup at a time, mixing well, until a smooth dough is formed (mine actually took 3 1/2 cups of flour - you want your dough to be soft and smooth, but not so sticky as to be hard to handle. It should unstick from the bowl and your fingers easily).
Grease a muffin pan, and divide the dough between the cups. Make sure you keep a little for the top (you don't really need a lot)! Press the dough evenly onto bottom and sides of the muffin cups.
To prepare the filling, peel and core the apples and cut in small pieces. Melt the butter in a small saucepan, then add the apple pieces, and sprinkle with the sugar and cinnamon. Stir. Keep cooking on medium heat until the apples are tender. Withdraw from the fire, and spoon the filling into the muffin cups. Make sure to pour the syrup that has formed over the filling! Yum!
Roll small pieces of the dough you kept aside into strips with your fingers, place them over the filling and press the edges to glue them to the crust. You can't really make an actual lattice since the pies are so small, I just used two parallel strips on each pie.
Bake at 350F/175C for around 30 minutes, or until golden brown on top.
To make the creme anglaise (why, if this cream is English, is its name French? I guess it's one of the mysteries of the universe), heat the cream, vanilla and sugar in a small saucepan on medium heat. Whisk the eggs until smooth. When the cream comes to just a boil, remove from the heat. Pour a little bit of the cream into the eggs, whisk, and then pour the egg mixture into the cream and stir until smooth. Return to medium heat and cook, stirring constantly, until it's thick enough to coat the back of your spoon. Don't slack in the stirring! This is very important! Then remove from heat again, add in the butter, and still well until all the butter is melted and completely incorporated.
And you're done! Pour some creme anglaise over a pie, spend one second feeling bad for it, then enjoy with your tea.