Mini Apple Pies for a Picnic on the Charles

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?

pick your own apples

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
: 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.



  1. Pingback: Mini Apple Pies - Tutto Mini | Tutto Mini
  2. rhonda m · June 29, 2012

    oh yes , made these this morning and they look great. i used all lard in my pastry found it a little too hard to manage so will try half butter next time… how easy and only one lot of cooking… yum my guests will love these!!!!!

    … cheers rhonda

    • foxflat · June 29, 2012

      That’s awesome Rhonda – thanks for stopping by to say hi!

  3. bethany · October 28, 2011

    mmm crumble topping! so inspiring… gonna make some myself.

  4. boozeinboston · October 26, 2011

    These look great! I’ve been looking for a way to use both the apples and pears I have left over from a trip to the orchard!

    • foxflat · October 28, 2011

      I love your blog! I’m going to refer to it next time we go out. Thanks for commenting 🙂

  5. lauren · October 25, 2011

    Ooh, I am definitely making these! They sound amazing. That’s good to be a tourist in your own city – in 6 years in Boston I never went to Head of the Charles, and I’m still kicking myself for never going to the Fogg Art museum too. Definitely take advantage of that good stuff – I miss it!

    • foxflat · October 28, 2011

      yeah I’m sad you moved away just as we were getting to know each other in blog-land! 😉 But the blog-land fun can continue and now you can tell us about being a tourist in a new place!! yay

  6. itsybitsybrianna · October 25, 2011

    These are WAY too adorable!
    and You might not feel so terrible for eating an apple pie when its in this mini size!!

  7. SoupAddict · October 25, 2011

    They’re beautiful! Your crust is perfect. 🙂

    • foxflat · October 28, 2011

      The inspiration was all you, soup addict!!! Thanks for the great post

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