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Ain’t She A Peach, Apple-Ginger Mini Pies - Oct 8th, 2014


Earlier this week I had to travel out of town for work. While I was gone, my wife decided to take the opportunity to get some more baking done for the upcoming Thanksgiving holiday weekend. She also wanted to use up some apples and peaches before they spoiled. Recently, she shared some Cherry Bomb Butter Tarts that she made using a store-bought pastry dough. This week she wanted to try and make the pastry dough herself. Since I was out of town, my wife’s in-house food photographer wasn’t available to take photos of the process. I did manage to snap a few photos of the results, before I devoured a couple.

My wife decided to put her food processor to work to mix the pastry dough. Now, she’s never done this before and so the process wasn’t as smooth as she had hoped. Parts of the dough became jammed under the blades, making it difficult for the dough to form a ball in the food processor. Later my wife realized that she had used the wrong blade in the food processor. Oops.


Despite the learning curve, my wife’s Ain’t She A Peach, Apple-Ginger Mini Pies are delicious! They’re sweet and tart. My wife incorporated minced fresh ginger, which was an unexpected, yet pleasant surprise. Next time, she says she’ll cook the dough a bit longer to obtain a more golden colour, and she’ll be more careful with her lattice work. Here’s what you’ll need to make my wife’s Ain’t She A Peach, Apple-Ginger Mini Pies:

For the crust:

2 1/2 cups all-purpose flour

1 tbsp sugar

1/2 tsp salt

1 cup chilled butter, cubed

6-8 tbsp ice water

Mix first three ingredients in food processor (using dough blade, if you have one). Add butter and pulse until mixture looks like coarse meal. Gradually add ice water, one tablespoon at a time and blend. Continue adding ice water until dough begins to form ball. Remove dough and divide in half. Form two flat discs, securing each separately in plastic wrap. Refrigerate for at least 2 hours or overnight. Once ready to use, let sit at room temperature for about 5 mins. Then roll out each disc to desired thickness for pastry. Stamp out circles of pastry to fit into muffin tins. Use remaining dough to create lattice strips (a pizza cutter is super useful for this task!)

For the filling:

6 apples diced (my wife used Granny Smiths)

2 peaches diced (my wife used frozen peaches)

1 tsp fresh ginger, minced

2 tbsp orange juice

1/3 cup brown sugar

1 tsp cinnamon

1/2 tsp fresh nutmeg, grated

pinch of allspice

1 tbsp cornstarch

Combine all ingredients, except cornstarch, in a pot and bring to light boil. Reduce to simmer and continue cooking until apples are tender and mixture has thickened slightly. Mix cornstarch with a bit of cold water and slowly add to simmering filling. Continue heating until desired consistency has been reached. Remove immediately and allow to cool before filling pastry. Once cooled, fill pastry and create a slight mound in the center. Lay lattice strips over filled pastry shells in crisscross pattern. Pinch edges of strips to edge of pastry cup to help secure in place. Bake in preheated oven at 375 degrees for 25-30 mins or until golden brown. Allow to cool slightly before serving.


Gregg & Mae




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This entry was posted in #AfternoonDelight, #NightCap, Recipes

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