Deep-dish goodness

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Apple crumb pies

I have a backlog of recipes to blog about and I nearly forgot about this which I made almost 2 months ago. In case you all haven’t notice I have a penchant for petite sweets – I love them mini-sized. For me it’s not about how big the serving is, it’s how much each bite counts when it comes to flavor and satisfaction. In developing future treats for Petite Bouchees, I thought deep dish crumb pies would make a fabulous addition.

I got the inspiration from the book Sarabeth’s Bakery. I made it with apples because they were what was in season then, the book uses peaches and they’re what I’m including in this recipe, so you all can try it when they come into season in a few months. I find the pie dough recipe interesting, but I still prefer the flavor of my go-to pie crust (which I have not tried in this application yet…experiments…experiments).

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Innards

Individual Deep-Dish Peach Crumb Pies

{note…I used apples instead of peaches so don’t get confused with the picture, I used almost the same amount}

Tender Pie dough

14 tablespoons unsalted butter; at cool room temperature, cut into tablespoons
1/3 cup whole milk
2 1/2 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon superfine sugar
1/4 teaspoon fine sea salt

  1. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about 2 minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides, of the bowl with a silicone spatula. The butter mixture should be fluffy, smooth, and shiny, like a buttercream frosting.
  2. Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms mass on the paddle and the sides of the bowl are clean. Turn out the dough onto a lightly floured surface. Knead a few times until it is smooth and supple. Divide the dough in half. Shape each portion into a disk, about 1-inch thick. Wrap each disk in plastic wrap.
  3. Refrigerate until chilled but not hard, 30 minutes to 1 hour. (The dough can be refrigerated up to 1 day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. the dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight.)

Peach Filling

5 ripe medium freestone peaches, pitted, peeled, and cut into 1/2-inch cubes (about 4 cups; see baker’s note)
1/3 cup packed light brown sugar
2 teaspoons cornstarch
seeds from 1 plumped vanilla bean or 1 teaspoon pure vanilla extract

for apple, I figured the same amount of apple, use the same amount of sugar and cornstarch, omitted the vanilla and used cinnamon

Streusel
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 tablespoon superfine sugar
1 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
2 1/2 tablespoon unsalted butter, melted
1/8 teaspoon pure vanilla extract

  1. Position a rack in the bottom third of the oven and preheat to 350F. Line a half-sheet pan with parchment paper. Generously butter the insides of six 6-ounces (3/4 cup) ramekins. Dust the insides well with flour, being sure they are completely coated, and tap out the excess flour. Set aside.
  2. To make the filling, combine the peaches, brown sugar, cornstarch, and vanilla in a medium bowl. Let stand while preparing the crumb pies.
  3. To make the streusel, combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps. Set the streusel aside.
  4. On a lightly floured work surface, roll out the first disk of pie dough, 1/8 inch thick. Using a 6-inch metal entremet ring or saucer as a template, cut out three rounds of dough. Stack the rounds on a half-sheet pan, separating them with parchment paper, and place in the refrigerator. (The dough softens easily and must remain cold.) Repeat with the second disk of pie dough. Working quickly, fit the rounds into the prepared ramekins, pressing evenly into the corners. Let the excess dough hang over the sides and gently form a ruffle. Place the ramekins on a half-sheet pan and refrigerate for 5 minutes.
  5. Scoop the filling into the shells, piling it just above the edge of the ramekins. One at a time pleat the pastry over the filling – the center of the filling will be exposed. Gently press the streusel over the top of the dough and filling.
  6. Bake until the tops are nicely browned, 50 to 60 minutes. To check the pies for doneness, use the rounded tip of a dinner knife to separate the top edge of the crust from the side of the ramekin and take a peek – the side crust should be golden brown. If not, bake a few minutes longer. If you are concerned about the tops overbrowning, tent them with aluminum foil. Transfer the ramekins to a wire rack and cool, about 20 minutes. (Do not let the pies cool completely, or they may stick to the ramekins and be difficult to remove. If this happens, remember that the pies are just as tasty if eaten directly from the ramekins.)
  7. To unmold the pies, use your fingers to gently loosen the top edge of the crust from the ramekin. (If you wish, you may carefully run a knife around the inside of the ramekin to loosen the crust, but take care not to cut the crust.) Using a kitchen towel, pick up the ramekin. Cup your other hand and invert the pie into the cupped hand to unmold the pie. Place the right side up onto the wire rack. Repeat with the remaining pies. Serve warm or at room temperature.
     
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To form the purses, fit the dough into the ramekins
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Let the excess dough overhang and scoop the filling into it
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Pleat the edges over the filling {reminded me of making gyoza 🙂 }
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I could find many applications for these adorable purse-like desserts. Specially when unmolded, they look adorable!

Here’s an event I did last week at the Boathouse at Rocketts Landing. The colors were mustard and navy and I so enjoyed putting this table together!

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Cupcake & Macaron table, Boathouse Richmond, Va
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Close-up of the cupcake decor

13 thoughts on “Deep-dish goodness

  1. Pingback: Gerrys Blog » Blog Archive » Zangief | The blog of Kidchuckle.com: Vince Chui: Zangief

  2. These look incredible. I too love mini-desserts. I’m bookmarking this now, even though I won’t see a fresh peach for 6 mos. The dessert table you made is lovely. You have a very lucky client.

  3. You make the best desserts ever! I love that these little (big!) pies are individual… Perfect dinner party dessert 🙂 And your dessert table is BEAUTIFUL!!!

  4. Want to laugh? I’ve attempted to make apple purses for the longest. The dough I use is perfect, but the purse always ends up falling apart (and looks more like a galette when it bakes. I really should have thought about using a ramekin. I seriously just had a choir singing, “Ahhhh” in my mind when I saw this post. Seriously- thank you for the enlightenment. I learn something new everyday!

  5. Pingback: Saturday Surfing - |

  6. These are adorable! I love a good apple (or peach) pie and the cute presentation of these portion-sized desserts makes them all the more delightful! Thanks for sharing – I can’t wait to get to work churning out some of these in my own kitchen!

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