-1 apple, peeled and cored (sweet apple)
-1/2 cup sugar
-1 teaspoon cinnamon
-1 tablespoon lime juice
-1 cup all purpose flour
-1 stick butter, cold and cubed
-1 teaspoon salt
-1 teaspoon vegetable oil
-1/4 cup of water
-2 tablespoons butter, cold and cubed
-2 tablespoons honey
1. Pre-heat oven to 350 degrees.
2. Make the pie filling first. Take the sweet apple that has been peeled, and slice. Make sure to remove core.
3. Place apple in small mixing bowl and add 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 tablespoon of lime juice. Mix well and set aside.
4. Next make the dough. Add 1 cup of all purpose flour and 1 stick of cold, cubed butter and combine together until the mixture appears like fine bread crumbs.
5. Add 1 teaspoon of salt, 1 teaspoon of vegetable oil, and 1/4 cup of water (or a small amount) to bind the mixture together.
6. Use your hands to pack dough into a ball. Cover the dough ball in bowl and refrigerate for 20 minutes.
7. After 20 minutes, add more all purpose flour to a rolling surface. Roll out dough 1/2 inch bigger than the container you will be baking in.
8. Take your baking dish and place upside down over dough. Cut out dough around the edge of the baking dish.
9. Take the cut out dough, and place inside baking dish, covering bottom and sides of dish.
10. Roll out the left-over dough, and cut into strips that will be used to cover the dish in a lattice formation.
11. Place the apple mixture in the dish.
12. Add dough strips over the top of the dish like a lattice. Place 2 tablespoons of cold, cubed butter on the top of the dish.
13. Trim off edges of dough on the outside of the baking dish.
14. Bake for 45 minutes at 350 degrees.
15. After 45 minutes, remove and drizzle with about 2 tablespoons of honey, then serve.
Makes 1 mini pie for about 2.
Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.
Shot in the home of Dr. & Mrs. Roblee.