Mini Apple & Pear Pies
Modified from Bob's Red Mill
2 ½ cups All-Purpose flour spooned and leveled (325 g)
1 ½ tsp Sugar
¾ tsp Salt
½ tsp Ground Cardamom
1 cup unsalted Butter, cold and cut into ½-inch cubes (226 g)
⅓ cup ice cold water (79 mL)
4-5 apples and pears, peeled and diced
¼ cup Packed Light Brown Sugar (55 g) or 3 tablespoons honey
½ cup flour (69 g)
½ cup old fashioned oats (50 g)
¾ cup unsalted Butter, cold and cut into ½-inch cubes (172 g)
½ cup finely chopped Pecans (63 g) - optional
⅓ cup Packed Light Brown Sugar (73 g)
1 ½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp Salt
In the bowl of a stand mixer fitted with the paddle attachment, add flour, sugar, salt and cardamom and mix on low. Scatter chilled butter over the flour mixture and mix on medium-low until the butter becomes the size of small peas.
Stream in ice-cold water. Mix just until dough comes together (it will take a bit). Remove dough from mixer, shape into a 1-inch thick disk, wrap with plastic wrap and place in the fridge to chill.
When ready to assemble, preheat oven to 425°F. Lightly coat a standard muffin tin with cooking spray and set aside.
Toss fruit in a bowl and toss with brown sugar or honey to coat. Set aside.
In a medium mixing bowl, add topping ingredients. Use a fork or pastry cutter to mix until crumbly.
Remove pie dough from the refrigerator and place on a lightly floured work surface. Use a rolling pin to roll dough into a large round that’s ⅛-inch thick. Use a 4-inch cookie cutter to cut out 12 rounds of dough. Place rounds into the prepared muffin tin, pressing to fill each cavity.
Spoon fruit into cavities, and evenly distribute any liquid from the bowl over the fruit. Take a handful of topping and form a "cap" over each pie.
Bake for 15–20 minutes, or until bubbly and the topping has spread and turned a deep golden brown. Remove from the oven and let the pies cool in the pan for 10 minutes before removing and placing on a baking rack.