Introduction: Wedding 'Pies'
Everyone has heard of a wedding cake, so I said to myself- why not make wedding pies? On the bottom there will be an apple pie, the second layer blueberry, with whipped cream. Feel free to modify any of the layers.
To save myself using 20 cups of flour, I decided to make small individual pies. To make the mini wedding pies I used a muffin tin (large holes) and a cupcake tin (small holes).
Also if you want inspiration for other flavours visit the Pie Contest 2019 and while you are at it please vote for this instructable.
Step 1: What You'll Need:
For this instructable you will need:
- Large muffin tin
- Small cupcake tin
- Caster sugar
- Grapeseed oil
- Cinnamon (optional)
- Nutmeg (optional)
- Food processor
- lemon zest
- medium saucepan
- Brown sugar
- Whipped cream
- Apple sauce (optional)
- Fresh Strawberries
This recipe contains dairy and gluten.
Step 2: The Pastry (taste.com.au):
Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit).
Combine 3/4 cup flour, 1/3 cup castor sugar, 62 grams butter, 1/2 tablespoon water and 1 tablespoon grapeseed oil in a food processor. Process until mixture resembles breadcrumbs. If the pastry is dry and cracks add a small amount of grapeseed oil and repeat step 1. Next, Place on a lightly-floured surface and knead until smooth. Refrigerate for 30 minutes.
After refrigerating roll it out and using a small and large cookie cutters switch between them, so that you have an equal amount of small and large. Using butter, grease the sides of the tins (muffin and cupcake). Take the small cutouts and and place into the cupcake tin. Then, place all the large cutouts into the muffin tin. Place into the oven for 10 minutes or until golden.
Instead, you could just buy a store bought, pre-made crust.
Step 3: Apples Sauce:
Take 3 apples and remove their skin. Slice into sections and remove the cores. Fill a medium saucepan with a small amount of water and add the apples. Place on medium heat for 20 minutes. Add 1/2 teaspoon sugar and 1/2 teaspoon cinnamon and nutmeg.
After I took it of the heat and added about 2 tablespoons apple sauce.
Step 4: Blueberry Sauce:
Place 1 cup frozen blueberries into a medium saucepan on medium heat for 20 minutes. Add 1/2 teaspoon brown sugar.
Step 5: Assembly:
Take the pastries out of the oven. Fill the small pastries with blue berry sauce. Fill the large pastries with the apple sauce. Place small pies onto the large pies. Cover in a layer of cream. Take slices of pear and strawberries and spread over pies. Refrigerate for 20 minutes.
Step 6: Enjoy!
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