Muffin Tin Chef

pulses until you get a mixture that resembles pea-sized chunks. Or, use a pastry cutter to rub the butter into the mixture until crumbly. In a small bowl, stir together the ice water and the cider vinegar. If using a food processor, transfer the flour mixture to a large bowl. Slowly drizzle in the vinegar mixture. Combine with a spatula or wooden spoon until you can pinch the dough and it holds together. If the mixture is too dry, add more water 1 tablespoon at a time, being very careful not to make it too moist. Place the dough on a lightly floured surface, cut in half, and flatten into two discs. Wrap the discs individually in plastic wrap or wax paper and refrigerate for at least 1 hour.

Preheat the oven to 425°F. Lightly butter 12 medium muffin cups. Divide one disc of dough into 12 equal pieces. On a floured work surface, roll out each piece into a 1/8-inch-thick disc, making sure the discs are big enough to fill the muffin cups with some overhang. Press 6 discs into the muffin cups and fill each with half of your desired pie filling. Place the remaining 6 circles over each pie cup and crimp the dough together around the edges to seal. Repeat with second disc of dough and remaining pie filling.

Using a small paring knife, cut four small slits in the tops of each pie to allow for venting. Using a pastry brush, brush the tops with egg wash and sprinkle with coarse sugar, if desired. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake until the crust is golden brown, about 15 minutes longer. Let cool for several minutes before unmolding, then transfer to a metal rack to cool further.

PEACH PIE FILLING

Makes enough for 12 petite pies

2 pounds peaches (about 6 medium)

2 tablespoons flour

1 tablespoon cornstarch

1/4 cup coconut palm sugar or other granulated sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1 teaspoon grated fresh ginger (optional)

1 teaspoon vanilla extract

Bring a large pot of water to a boil. Slice an X in the bottom of each peach. Place the peaches in the boiling water for about 20 seconds and remove with a slotted spoon. Slide the peels off. Dice the peaches and mix with the remaining ingredients in a large bowl. If the mixture is very liquidy, drain off some of the excess (peaches vary in their degree of juiciness). Fill the pie crusts with the peach filling and bake as instructed.

APPLE PIE FILLING

Makes enough for 12 petite pies

1 1/2 pounds apples (about 6 medium), such as Empire or Idared, peeled and cut into 1/2-inch cubes

3 tablespoons pure maple syrup

2 tablespoons whole wheat pastry flour

juice of 1/2 lemon

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 teaspoon vanilla extract

In a large bowl, toss together all the ingredients. Fill pie crusts with the apple filling and bake as instructed.

PECAN TARTS

Most pecan pies are sugar-and-fat bombs that can ring in at an outrageous 500 calories a slice. These are much less dangerous to your waistline and blood sugar, yet are everything you want out of a slice of pecan pie: buttery richness with tempered sweetness. The nutty butter scent that fills the house while they bake will evoke vivid dreams of autumn days. Serves 5 V, F

Crust:

3/4 cup pecans

1 1/4 cups whole wheat pastry flour

1/4 cup coconut palm sugar or other granulated sugar

1 large egg

1/4 cup (1/2 stick) cold unsalted butter, diced

1 teaspoon vanilla extract

Filling:

3/4 cup pecans, coarsely chopped

1/3 cup dried currants

1 large egg

1/3 cup coconut palm sugar or brown sugar

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

For the Crust: Place the pecans in the bowl of a food processor and pulse into small bits. Add the flour, sugar, egg, butter, and vanilla extract. Process until the mixture clumps together. Refrigerate for 30 minutes.

Preheat the oven to 350°F. Divide the pecan dough into 10 equal balls and place each in a medium muffin cup. Press the crusts down and up the sides of the muffin cups nearly all the way to the top.

For the Filling: Stir together all of the filling ingredients in a large bowl. Divide the mixture evenly among the crust cups. Bake until the edges of the crust begin to darken and become crispy, about 15 minutes. Let cool for several minutes before unmolding.

PECAN TARTS, page 132

BAKLAVA CUPS, page 134

BAKLAVA CUPS

When I think of baklava, what immediately comes to mind is a bike trip I took to Syria a few years back. Crisp and flaky on the outside with a sweet chewy middle, these are my tribute to one of the world’s great desserts. Serves 12 V

1/3 cup unsalted butter, melted, divided

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped shelled unsalted pistachios

1/3 cup chopped dried apricots

3 tablespoons plain bread crumbs

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger (optional)

1/4 teaspoon ground nutmeg

1/3 cup honey, plus more for serving

2 tablespoons coconut palm sugar or other granulated sugar

1 teaspoon grated lemon or orange zest

6 sheets phyllo dough, thawed

Preheat the oven to 350°F. Grease 12 medium muffin cups with some of the melted butter. In a large bowl, stir together the pecans, pistachios, apricots, bread crumbs, cinnamon, ginger, if using, nutmeg, 3 tablespoons of the melted butter, honey, sugar, and lemon or orange zest.

Very carefully place one sheet of phyllo on a flat work surface and cover the remaining sheets with a damp clean kitchen towel to keep them moist. Using a pastry brush, cover the surface with some of the remaining butter. Cover the first sheet with