This is a bittersweet post, friends.
My grandmother, whom I was extremely close with, passed away just last week. We were a team, partners-in-crime, a duo fifty years apart yet like best friends with the same birthday.
She only began to become very ill a few weeks back and it was hard to watch. It didn’t stop me from visiting, texting, or emailing her though. I had to soak up all the minutes I could. And by the grace of God, she was coherent and lively right until the very end.
The very end. Basically her 88th birthday weekend. I knew we were planning on celebrating with her for some time but now that she was sick, it was a different day to visit for sure.
So I did what I do and have done for her since I was a little girl.......I baked. There was no way she was passing without a specialty of my own to celebrate her with.
An apple pie lover for life, I picked just the right recipe to tweak a bit and serve for her. These mini apple crumb pies were super simple to assemble, make and transport.
We put a candle in one of them and, surrounded by her children, grandchildren and great grandchildren, we sang. Knowing it was her last birthday,I had a tough time holding together but the smile she beamed with......I wouldn’t have passed on that moment in a million years.
The kids helped her blow out the candle and I spooned her some of the ice cream. She looked at me like I just gave her filet mignon. I hugged her tight and wished her the very best 88th birthday a granddaughter could ever wish.
She passed days later and it would be a lie to say it’s been an easy time. But those last days with her are dear to me nonetheless. And to know I made her last birthday cake and with it, brought her family literally together around her, is a feeling I will cherish forever.
As I will do the same of her. Rest In Peace my beautiful ”Mama”.
Mini Apple Crumb Pies
yields- 16 miniature pies
Adapted from: Sarah’s Cucina Bella
Ingredients:
1, 14.1 oz., pack of refrigerated pie crusts (includes 2)
2 apples, Granny Smith recommended, cored, peeled and diced into small 1.2 inch pieces
2 TBS sugar
1 TBS all-purpose flour
1 tsp cinnamon
1/2 C all-purpose flour
1/2 C light brown sugar
4 TBS unsalted butter (1/2 stick), melted
Preheat oven to 425 F. Spray the inside of 2 ,12 cup, muffin or cupcake pans with nonstick spray.
Lay the 2 doughs out from package. Use a rolling pin to thin them out and stretch a little bitter thinner. The circles should stretch another 1 inch (give or take).
Using a 4 in round cookie cutter or the top of a large pint glass, cut the dough rounds and press each into the cavities of pan. Continue until all dough has been used. You are going to have to regather and roll out dough a few times to finish using the dough. You should have about 16 mini pie doughs.
In a medium bowl, stir together apples, sugar, 1 TBS flour, and cinnamon until fully combined. Spoon generously into the dough rounds, dividing equally.
In another medium mixing bow, stir the 1/2 C flour and 1/2 C brown sugar together. Drizzle the butter over the top and mix well to combine. Use your fingers to crumble it atop each pie, distributing equally.
Place in oven and bake for 18-20 minutes, until golden atop. Let cool for about 30 minutes in pan before loosening with knife and removing pies to wire rack to cool further.
Serve warm or room temperature.
Enjoy ( feel free to add vanilla ice cream and/or whipped cream!)
