Irresistible Mini Apple Pies with La Spinetta Gri/Gio
In honor of the upcoming Burlington Wine & Food Festival, we've put together another wine and food pair that features a wine making its way to the festival as well as a recipe that we think would pair wonderfully with it. La Spinetta makes a wonderful Pinot Grigio; a medium-bodied and round wine with crisp citrus and white fleshed fruit flavors. It has firm acidity with a mineral edge. It's not a dessert wine, but we still think these mini apple pies would be washed down best with the La Spinetta Gri/Gio.Check out the recipe below, and be sure to stop in at Giordia Rivetti's seminar at the Burlington Wine & Food Festival, where "one of Italy's most fashionable winemakers" will taste tour you around Italy's most spectacular wine regions. Happy tasting!
Mini Apple Pies
(Recipe via Food.com, image via KristinV on Food.com)Yields 12 mini pies
Crust:
2 cups of flour
2/3 cup butter, chilled
1 teaspoon salt
4 tablespoons water
Filling:
5 medium apples, peeled and chopped into small pieces
3/4 cup sugar
2 teaspoons cinnamon
6 tablespoons flour
2 tablespoons butter
Directions:
- Preheat oven to 425. Get out muffin pan, but no need to grease it.
- Blend flour, salt and butter in food processor until it looks like little peas
- Add in water and blend just until it begins to stick
- Take out and combine by hand until well blended
- Roll out on lightly floured surface until about 1/4 inch thick
- Cut 12, 4-inch circles with cup or bowl (will need to roll out again - use remaining crust for decorations on top of your pies!)
- Press each circle into muffin tins until all the way up each side, forming little bowls
- Mix all of the filling ingredients and spoon into muffin bowls
- Cut up butter into 12 little pieces and place on piece on the top of each mini pie
- Decorate with extra crust of leave plain
- Bake at 425 degrees for 16-18 minutes, until crust is brown and apples are bubbling
- When cool, loosen with a spoon and pop out!
- Enjoy!
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