1 Crunchy Pie Crust
ca. 1 teaspoon of cinnamon
ca. 100 grams of almonds
1 handful of gløgg mix (mix of split almonds & raisins)
1 glass of pitted dessert cherries (370 grams )
1 deciliter of sugar
Juice of 1/2 lime
1 teaspoon of Maizenna (corn flour)
4 teaspoons of brown sugar
Making Mini Macaroon Fruit Pies
Ok, so technically this is not a recipe for macaroons, but seeing as we were a bit cheap on the dough, the top did not connect to the bottom, and voila what you get is a macaroon shape, and room for cream or ice cream under the lid I might add.
Before you start on the filling I recommend you have a go at the pie crust, following the instructions on the link above. The pie crust needs to chill for at least one hour in the fridge so having it out-of-the-way and in the fridge before you begin on the filling is a good thing. Right, you need to get your ingredient on your counter. Start with the almonds as they need to be finely ground.
Now move along to the apples, peel them, cut out the stalk and chop them into cubes. Add the cubed apples, the grated almonds, cinnamon, cherries with juice, gløggmix, lime juice and regular sugar to a pot. Let warm up and come to the boil, stirring, to make sure it does not burn. Gløggmix is a mixture of split almonds and raisins, very popular in scandinavia. When the apples are tender, take the pan of the heat and sift the mix through a strainer. Leave the mix in the strainer and put the juices back on the pot with maizenna and some brown sugar (taste the sauce before, if it’s too sweet leave the sugar out). Let the sauce thicken, before taking it back of the pot, add the strained fruit back in the pan, mixing well.
Preheat the oven to 225 degrees celsius. Take out a big muffin tray and one of the pie doughs from the fridge. Put some flour on your baking surface and start rolling out your dough, not too thin, we don’t want it breaking. There should be enough dough to make circles for all 12 macaroon pies. Use a big cup to make the circles, try one out to see if the circle is big enough to cover the bottom and the edges when it is flattened. If you want the macaroon look you use the same size for the lid. Scoop fruit mix into the dough fold and take out the dough for the lid. Same process as before unless you want it to connect all the way. I tidied the edges of the bottom and top lid together, and then I made 4 slits in the lid, as seen on the picture above, of course these slits closed, there of the pressure that separated the lid from the bottom, so alternatively you can also do it the way it is shown in this recipe.
Place the tray in the middle of your preheated oven and turn it down to a 180 degrees celsius. Leave to bake for 20-30 minutes, until the pies turn a golden brown. When the pies are golden take the muffin tray out and put it on a grid. Leave to set until cool. Use a sharp knife to cut along the edges and a fork to tip it out carefully. As with the apple pie these little pies also keep for three days in room temperature. I kept them in one of my pretty metal boxes to be sure.