KORU® Apple Tarts
Cooks in: 30 minutes
Servings: 8-10
Recipe supplied by: Sandi McGrath "When I was growing up, my mom would make pies and we would use the extra pie dough to make jam tarts. Here’s a version using KORU® Apple filling, AND I added the sugar glaze. These would be way easier to take on a picnic than a pie! No plates or forks needed!"
Apple pie is always better served with ice cream!
Ingredients
Pie Crust (or you can use your favorite pie crust or purchased refrigerated pie dough)
3 cups flour
1 cup vegetable shortening (Crisco)
Salt
Baking powder
8 tablespoons ice cold water
Apple Filling
2 KORU® Apples, peeled, cored and diced
3 tablespoons butter
¼ cup white sugar
2 tablespoons brown sugar
½ teaspoon ground cinnamon
A pinch of ground nutmeg
1 teaspoon corn starch/corn flour
Glaze
¾ cup powdered sugar
2 tablespoons milk
A couple drops of vanilla
Method
- Preheat oven to 400f/200c.
- For the pie crust, mix dry ingredients, cut in shortening and lightly mix in water until dough comes together. Roll in a ball, cover with plastic wrap and store in refrigerator while making the filling.
- For the apple filling, in a medium saucepan lightly brown butter, stir in apples then mix in the remaining ingredients (except corn starch) and cook, stirring occasionally, about 5 minutes.
- Add 1 teaspoon corn starch and cook and stir about 1 minute longer until mixture starts to thicken. Remove from heat.
- Stir together glaze ingredients until smooth. Cover with plastic wrap and set aside.
Assembly
- To assemble the pies, take golf-ball size pieces of pie dough and roll into a circle about 6 inches round, trimming edges even using a plate or lid as a guide.
- Fill each circle with ¼ cup apple filling, fold the dough over and pinch edges with a fork.
- Cut 3-4 vent holes in the top and put on an ungreased baking sheet.
- Bake about 15 minutes until pies are golden brown.
- Cool slightly and brush with glaze when still warm.
