Minus 5 days to Thanksgiving!
This year I had decided not to celebrate thanksgiving, I told myself I had no reasons to go through all the hard work and trouble of making a thanksgiving dinner since, well I’m Italian and my main connection to this holiday was my American ex.
However the other night, I realized I’ve been celebrating thanksgiving for too long to just cancel it from life like that so I talked to my friend chef Mike and we decided to put together a Thanksgiving dinner to share with our friends. He is going to take care of the turkey, one of our friend will make mash potatoes and pumpkin pie while I’ll be in charge of pecan pie, apple pie and corn bread!
I’m excited!
Today, since you know I like experimenting and giving you new ideas, I’ve made this mini apple pies with dulche de leche. A great alternative to the standard apple pie for next Thursday night.
I did not have any, but if you can, add a few pinenuts to the filling, You wont regret it 🙂
Ingredients (makes 6 mini pies):
- 600g (about 3) Granny Smith apples, peeled, cored, roughly chopped
- 1/2 cup dulce de leche, plus extra to serve
- 1 egg, lightly beaten
- 2 tbs brown sugar
- 1 tsp cinnamon
- 3 tbsp butter
- 3 tbsp
- 1/3 cup pinenuts (optional)
- 2 rolls of pie crust
Chop up the apples.
In a pan melt butter with 3 tbsp of water.
Add the chopped apples and the cinnamon
and cook on medium/low heat until the apples are cooked. About 15-20 min. 
Stir in the dulche de leche 
and stir until it is well combined with the apples. Add the pinnuts too if you are using them..
Fill the pies with the apple mixture 
then cover each mini pie with ond of the smaller disk. 
Beat up the egg
and brush it slightly on top of the pies. 
Sprinkle with the brown sugar
nice…:)
bake for about 30 min or until golden brown at 180 C.
and serve with more dulce de leche or with curstard. 
Enjoy 🙂
