Dive into the goodness of this mini pear and apple pie charcuterie – it’s a mashup of classic and fun flavors! You’ve got your traditional apple pie filling, juicy apple and pear for that fresh kick, and a killer crumble for that extra crunch. But the real show-stealer? Those Lucy apple puff pastry roses – they’re like edible art! This charcuterie is all about mixing the cozy vibes of tradition with the playful twist of modern flair. Grab a plate and enjoy the sweet adventure!

Mini Apple Pies

Ingredients:

  • 2 Joyfully Grown Honeycrisp apples diced small
  • 1/2 cup brown sugar
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • Water as needed in directions
  • Store-bought pie crust or homemade 

Directions:

  1. Preheat your oven to 400°F (190°C)
  2. Combine the above ingredients in a medium saucepan. Pour in approximately half a cup of water and sauté until the apples reach a tender consistency. If the mixture begins to stick or appears too thick, incorporate a bit more water. Once done, set it aside; the filling will naturally thicken as it cools.
  3. Utilizing store-bought pie crust, cut out 6-12 circles and position each in a well-    greased muffin tin. Press down to form the petite “crusts.” Bake in the oven following the package instructions.
  4. Take the left-over pie crust and cut out little shapes, place them on a baking tray, sprinkle with cinnamon and bake alongside the petite crusts.
  5. When the petite crusts have baked, remove them from oven and place each one onto a cooling rack. When the crusts are fully cool, fill them with the apple pie mixture (you will have extra that we will use for the next recipe) and top with a decorative shape!

Mini Fresh Pear and Apple Crumble

Ingredients:

  • 1 Bartlett Pear diced small
  • Remaining apple pie mixture
  • 2 tbsp. butter
  • ½ cup flour
  • ¼ c. brown sugar
  • Sprinkle of cinnamon
  • Dash of salt

Directions:

  1. Preheat your oven to 400°F (190°C)
  2. Mix the fresh diced pear and leftover apple pie mixture together and set aside.
  3. In a small bowl, mix butter, flour, brown sugar, cinnamon, and salt to form the crumble topping.
  4. Utilizing store-bought pie crust, cut out 6-12 circles and position each in a well-greased muffin tin. Press down to form the petite “crusts.” Bake in the oven following the package instructions.
  5. When the petite crusts have baked, remove them from oven and place each one onto a cooling rack. When the crusts are fully cool, fill them with the fresh pear and apple mix, topping with the crumble.

Puff Pastry Apple Roses

Ingredients:

  • 1 sheet of frozen puff pastry, thawed
  • 2 Lucy Rose apples, thinly sliced
  • Juice of half a lemon
  • 3 tablespoons apricot preserves 
  • Cinnamon for dusting

Directions:

  1. Preheat your oven to 400°F (190°C) and grease a muffin tin.
  2. Thinly slice the apples and place them in a microwave-safe bowl. Cover with water and add the lemon juice. Microwave for about 3 minutes or until the slices are pliable.
  3. Roll out the thawed puff pastry sheet on a lightly floured surface to smooth out creases.
  4. Cut the pastry into strips, about 2 inches wide.
  5. Spread a thin layer of the preserves on each strip of puff pastry.
  6. Arrange the apple slices along one edge of the pastry strip, slightly overlapping, with the peel side extending beyond the edge.
  7. Fold the bottom half of the pastry over the apples.
  8. Carefully roll the pastry and apples from one end to the other, creating a rose-shaped pastry.
  9. Place each rose into the greased muffin tin.
  10. Sprinkle roses with cinnamon.
  11. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the apples are cooked.
  12. Optionally, dust with powdered sugar before serving.

Arrange your mini pies on a charcuterie board with artistic flair, creating a visual feast. Incorporate seasonal greens and flowers.

Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard