Ingredients for 12 mini pies:
2 cups all purpose four, sifted
pinch of salt
1/3 cup confectioner's sugar (granulated would work too)
1 1/2 sticks butter, very cold, cut in cubes
3 tablespoons sour cream
3 tablespoon heavy whipping cream
5 green apples (Granny Smith), cored, peeled, cut in small cubes
12 oz blackberries (you can substitute with any other berries)
3 tablespoons butter
1/3 cup sugar
1 teaspoon pure vanilla extract
1 tablespoon butter for the pan
1 egg, beaten
You will also need a rolling pin, cupcake/muffin pan, parchment paper cut in 12 1 inch wide and 6 inches long pieces, cookie cutter, or a bowl, 5-6 inch wide, dough cutter, brush
In a food processor, stand mixer, or by hand, mix the flour, confectioner's sugar and salt. Add the butter and pulse/mix just until you get a crumbly consistency, with pieces of butter the size of a pea. Add the sour cream and heavy cream and mix just until combined, and it forms a ball of dough. It is important not to over work the dough. Cover it in plastic wrap and place in the fridge to rest for at least half an hour.
Meanwhile, prepare the filling. In a saute pan on medium heat, melt the butter and sugar. Add the apples, mix, and let them cook covered on medium-low for 15 minutes, stirring once or twice. The apples will get a beautiful golden color, and the sugar will caramelize them. Sprinkle the pure vanilla extract and mix. Take them off heat, and in the blackberries. Let aside to cool, uncovered.
Take the chilled dough, sprinkle it and the work surface with flour, not to stick, and roll it in a large thin sheet. Using a large cookie or biscuit cutter (I used a small bowl) cut discs, large enough to cover the whole cupcake pan forms.
Preheat oven to 360 degrees F (180 C)
Grease the cupcake pan with butter, and place in each of it a 1x6 inch piece of parchment paper , like in the photo. The butter will help them stick and stay in place. This will help you safely and easily remove the pies from the pan when done, pulling them up by the free ends of the parchment paper pieces.
Carefully lift and place the dough discs in the pan, then gently press them on the bottom and sides.
Place the pan in the freezer for 10 minutes, for the dough to chill.
Meanwhile, with the dough left,form a ball and roll it again in a sheet, and using the dough cutter, cut thin strips. You will use them to cover the top of the pies.
Take the cupcake pan out of the freezer, spoon the filling in, and cover it in a lattice pattern with pie crust strips. Brush them with the beaten egg and bake them on the middle rack for 20-25 minutes, until the crust is golden.
Carefully remove the pies from the pan, and serve warm with vanilla ice cream.