Making desserts for a large number of people doesn't have to be difficult. These individual apple pies are simple, tasty and easy to make ahead.
2 lb. + 7 oz. apples peeled, chopped
4 oz. lemon juice
5 oz. sugar
2 tsp. cinnamon
2 oz. cornstarch
2 oz. water
1 lb. bread flour
2 tsp. kosher salt
11 oz. butter unsalted, cold, cubed
3 ½ oz. lard cold
4 oz. water ice cold
- Place apples, lemon juice, sugar and cinnamon in pot and cook over low heat, until apples are soft. Bring up to a boil and add cornstarch slurry and cook for 5 minutes stirring constantly, let cool.
- Combine flour, salt, butter and lard and place in mixer with paddle attachment. Mix on low speed until butter is pea size. Add in water and mix until fully combined. Wrap and refrigerate for at least one hour.
- Line bottoms of 4-inch pie pans with 2 ounces of pie dough and freeze.
- Scoop 4 ½ ounces of apple filling per pie shell, top with pie strips to form lattice. Brush with egg wash, sprinkle with cinnamon sugar and bake at 325°F for 25 minutes.
Recipe by University of Montana (Missoula)