This weekend was Head of the Charles, a great big regatta on the Charles River. Prior to this, my only experience as a rowing spectator was in 4th grade, watching my best friend demonstrate how the rowing machine worked in her dad’s home office. So on Saturday I was a clueless fan, enjoying the weather and people-watching, but unaware of what good rowing even looks like.
Our friends asked us to join them at the regatta as part of their pledge to “be tourists in their own city.” You know…do all the Boston-y stuff that you’d typically just make an effort to do if friends were visiting. I like that. What would you do as a tourist in your own city?
Our friends also suggested bringing a picnic to the regatta. Very smart. With the whole spread laid out on the banks of the Charles, we got a lot of wistful glances from passersby.
I wanted to use up the last of the Macoun apples from our trip to the orchard a few weeks ago, but in something more portable than a pie or crisp. I was inspired by Soup Addict’s Apple Pear Honey Creme Tiny Pies to pull out the muffin tin and try some mini pies….
Ohhhh and they did not disappoint. We ate one warm from the oven with ice cream before leaving for the regatta, which was the best. But I ate the final one today for breakfast, and even two days old (and cold) it was tasty.
Mini Apple Pies
Crust: Click for my family’s no-fail crust recipe. I was out of shortening and used all butter…super rich and tasty. Cut out circles of dough with a water glass, then press them into a greased muffin tin. Press the dough upwards with your thumb so that it just rises above the edge of the muffin cup.
Filling: Peel and slice 5-6 tart(ish) apples. Add 1/2 cup sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon, and the juice from half a lemon. Mix, then fill each muffin cup 3/4 full.
Topping: Mix 2/3 cup each of brown sugar, flour, and old-fashioned oats, and 1/2 teaspoon salt. Cut in 1/3 cup butter with a pastry cutter (or two knives) until the mixture resembles coarse crumbs. Spoon topping over each mini pie.
Bake 350 degrees until bubbly and topping is slightly browned.