Hi there! After having the idea of starting a blog together in our minds for awhile, it is so nice to finally post our first adventure- a baking day together. We rarely have the same day off with no conflicting schedules, so we made the most of this one by combining baking (our favorite) apple pie with looking through old family photos. Pretty easy to get sidetracked from baking when there are so many hilarious picturesof us with bad haircuts and awkward fashion choices. See?
Yeah, not a whole lot we can say about that…just that we hope we’ve improved since then.
Anyways, on to the baking portion of the day. Being that our first post was about a recipe, we wanted to go above and beyond and make a real pie crust from scratch with apples picked fresh from the tree….but we decided Pillsbury Pie Crust would be just fine. Largely due to the fact that we just didn’t want to go to the store. So, we used what was in Monica’s HUGE pantry. *enter a small amount of jealousy from Kaitlin, who has a tiny kitchen with one cupboard*
Putting all jealousy aside, the pies turned out amazing. We talked for while about our favorite apple pies that we’ve tasted and we decided that our version of the perfect apple pie includes super thinly sliced apples (LOTS), an even ratio of streusel crumble topping to apple, and slightly less crust than the average apple pie. Monica’s favorite part is usually the crust, but after tasting the streusel we threw together, that became our obsession. Who needs pie crust when you can have the streusel topping?!
Oh, and by the way, did we mention the secret ingredient? Maple Almond Butter. Oh yes. A thin layer spread on the crust before you pile on the apples really takes it to the next level.
That’s me, Kaitlin, in the spoon. I promise I don’t look like Nemo in real life. Just on the spoon.
Obviously, these turned out amazing. We ate them pretty much right away. Can you see why?
Apples + Streusel = love.
Dutch Almond Butter Apple Pies
makes 4 mini pies
1 Pillsbury refrigerated pie crust
3-4 T. maple almond butter
3/4 cup whole wheat pastry flour (AP flour is fine too!)
1/2 cup brown sugar
3/4 cup old-fashioned oats
2 T. turbinado sugar
pinch of salt
8 T. cold butter, cut into pats
2 large granny smith apples, peeled and thinly sliced
1/2 cup skim evaporated milk
1 T. cinnamon
dash of vanilla
Directions: Preheat oven to 350. Grease the mini pie tins with a light layer of butter and coat with flour, set aside. Then roll out the pie dough and cut out circles that will fill the pie pans and come all the way up the sides. After the dough is pressed into the pans, take your almond butter and spread a thin (or deliciously thick) layer onto the uncooked dough. We did a pretty thin layer for the trial recipe, but it definitely could have handled more! After you’ve
eaten all finished with the almond butter part, set those beauties aside.
For the streusel, mix all the dry ingredients together in a medium size bowl, and cut in the cold pats of butter with a pastry blender. Don’t work it too much- just enough so that everything is combined. The bigger the crumbles, the better! Now onto the filling.
Combine the milk, cinnamon, and vanilla in a large bowl. Add the peeled and sliced apples to the wet mixture, and let the apples soak up all the cinnamon-y milk. (we forgot to peel our apples, and it still tasted delicious.)
Now use a slotted spoon (or your fingers) to scoop up the apples and pile them in the almond buttery dough. We didn’t want it too liquid-y, so we left most of the milk mixture in the bowl. But we did pour a little bit in 🙂 Then heap as much of that streusel goodness on that top of those apples as you can! They’ll look pretty tall when you put them in the oven, but as they cook, they condense a little.
Bake for about 35-40 minutes, and let cool.
Or be like us, and eat them right away!