Apple Pie With Puff Pastry
richanddelish.com
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These adorable mini pumpkin pies are made with a buttery pie crust, filled with my favorite pumpkin pie filling, and topped with a dollop of whipped cream.
Recipe here
In a
food processor
, add the flour, sugar, and salt, and mix until combined.
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Add cold cubed butter and blend until the butter and the flour mixture are combined.
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Add ice water and mix for 10 seconds.
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Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
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Into a large
mixing bowl
, add the pumpkin puree, eggs, sweetened condensed milk, kosher salt,
cinnamon
,
nutmeg
, ginger, and
vanilla extract
.
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Mix with a
whisk
until well combined.
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Roll the dough. Using a 3 ½ inch cookie cutter, cut out circles. You should get 12 circles for 12 mini pies.
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Pour the pumpkin filling onto the crusts using an ice cream or cookie scooper. Fill each crust to the top.
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Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 30-40 minutes
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Top the mini pies with whipped cream and cinnamon.
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Find the full recipe on our website richanddelish.com or click on the link below!
Recipe here