Strawberry Apple Crumble Pies

It’s been a very busy time since my last post! My sister got married, we got a new kitten, and I got a summer job (at Dunkin Donuts – closest thing to a bakery with an opening!). The wedding was beautiful, everything went smoothly…I had a fantastic time. We had a nice little picnic with all of our family that came out for the wedding on the following day, and it was really great to get to spend a bit more time with everyone! Alex and I headed home the same day. We recharged a bit from the wedding and got to searching for our perfect kitty. We originally wanted an orange/white or black/white kitty with really fluffy hair and a great personality, but we fell in love with this little guy:

I mean, really. How can you say no to that face? And his personality is absolutely delightful. He’s such a little cuddle bug, and he’s so so playful. Exactly what we were looking for. He’s a bit needy, although I’m sure he’ll grow out of that. He cries anytime we’re out of his sight (this could be just when he walks behind the couch..I know, adorable). He slept all curled up on my neck last night. I’m totally in love with this little guy. But I should probably tell you about these pies…

I’ve been wanting to make another recipe from my Unofficial Harry Potter Cookbook for quite a while, but I’ve just never gotten around to it. I finally decided I’d make the apple crumble pies from it, but then I decided I wanted some strawberry in there too. And then I decided I’d change the crust..and that I would make it in mini tart pans instead of muffin tins. All went well with those changes except there was a bit too much crumble for on top. I love crumble, so I just piled it on, but it makes it feel a bit drier. So maybe I’d up the filling next time. Or cut the crumble topping it half. Whichever.

I loved the filling in this. Apple and strawberry, cooked down so it’s nice and thick, subtly sweet and wonderfully spiced..it doesn’t get much better than this. It’s perfect with a scoop of ice cream.

This recipe makes 6 mini tarts, and if you’re anything like me, that’ll only serve six people. It really should probably serve 12, but hey. Who’s to stop you? Eat that whole pie! I did. With a scoop of ice cream! And it was heavenly.

Strawberry Apple Crumble Pies

makes 6 mini tart sized or 12 muffin sized pies

For the crust:

1 1/4 cups white whole wheat flour

2 packets truvia (or 2 T sugar)

1/4 t salt

1/3 cup olive oil

4-6 T cold water

Mix together the flour, truvia and salt in a food processor. Add in the olive oil and pulse together until it resembles coarse crumbs. Add in 4 T of water and fold with a spatula. Add more if the dough is too dry. Form the dough into a disk and wrap in plastic wrap. Chill for at least two hours, up to four days.

For the strawberry apple filling:

2 large baking apples (granny smith is great), cored and diced

about 6 large strawberries, cored and diced

1/4 cup sugar

1/4 cup maple syrup

1 T Smart Balance (or butter)

1/2 t cinnamon

1/4 t nutmeg

2 T lemon juice

In a large skillet, heat the smart balance until it is fully melted and begins foaming. Add the apples, strawberries, sugar, maple syrup, lemon juice, cinnamon and nutmeg. Cook over medium heat, stirring with a wooden spoon, until most of the juices have evaporated and the apples are soft. Remove from heat and cool to room temperature.

For the crumble topping:

1/2 cup white whole wheat flour

1/4 cup brown sugar

1/4 t cinnamon

2 T Smart Balance (or butter)

1/3 cup chopped pecans

In a small bowl, whisk together the flour, sugar and cinnamon. With your fingers, rub in the smart balance until it feels like wet sand. Stir in the chopped pecans and set aside.

To assemble:

Roll out the crust dough very thin on a floured surface. If using tart pans, place the tart pans up-side down on the dough and trace around it to shape. Fit the circle into a greased tart pan. If using muffin tins, use a 4-inch round cookie cutter and fit the circle into the muffin tin. Fill each pie with about 2 heaping T of filling (1 T if using muffin tins) and generously sprinkle with the crumble topping.

Bake at 350ºF for 30-40 minutes, until the juices are bubbling and the tops are browning. Cool in the pans until able to remove by sliding a knife in and lifting out. Cool the rest of the way on wire racks. Serve with a scoop of vanilla ice cream or some whipped cream.

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