Apple Crostata for Two
We went apple picking and we have A LOT of apples around here so I’ve been thinking of ways to use them up but keep it simple at the same time. I just don’t want to go to the trouble of baking a whole pie for two people. These mini apple crostatas are easy and quick to throw together with their fold-over crust. The apples are spiced with a little cinnamon and cardamom, one spice that is comfortingly familiar and the other is appealingly different. These crostatas are rustic and elegant and just the thing to treat yourself without over-doing it as you only get one. You have to share the other! 
Using a mix of sweet and tart apples offers a perfect balance of flavors. I used Stayman Winesap and Red Delicious as that is what we picked on our apple picking trip to Terhune Orchards.
You don’t want the filling to be dry so to remedy this, sprinkle a teaspoon of sugar and dotted butter over the crostatas.
Allowing the tarts to cool on a wire rack is the last small but significant step toward a crisp crust. This keeps the crust from steaming itself as it cools.
For the effort used to throw together these crostatas, the reward was amazing!
We saw this cute dog on our way out of Terhune Orchards and I had to get a pic of him. <3
Key Lime Pie for Two
Key lime pie always reminds me of my wedding in Key West so Key lime pie always makes me happy! Key limes were actually the jumping off point for our theme. We had a Key lime cake and the florist used Key limes in some of the arrangements. We also sampled LOTS of Key lime pie while on our honeymoon. I can’t wait to go back! In the mean time I will console myself with these cute little individual sized Key lime pies. I wanted something that tasted like those pies in Key West but we also don’t need to eat a whole pie so these perfect little portion control pies for two really have that authentic taste I was looking for!
Happy Day!
You can use regular grocery store limes in this recipe. I’m in New York so Key limes aren’t readily available. You won’t be able to taste the difference, I promise! IF you do have Key limes available to you, you will need 10 of them to get 1/4 cup juice. You will also need two mini pie plates, like these: Corningware French White III Mini Pie Plate
The filling is really simple. Just whisk the egg yolks and lime zest until the mixture has a light green tint, about one minute.
Next you’ll whisk in the condensed milk and then the lime juice of two limes to total 1/4 cup. Don’t be tempted to use bottled lime juice, it’s just so tart tasting and you won’t get a great tasting pie. Cover the mixture and let it rest for 30 minutes. This will thicken it.
While the filling is thickening make sure your oven rack is in the middle position and heat it to 325°. Process the graham crackers in the food processor, mix in the butter and sugar. Sprinkle crumb mixture between the two pie plates and using the bottom of a measuring cup press the crumbs into and even layer on bottom and sides of the pie plate. Bake the crust until it’s fragrant and beginning to brown, about 13-18 minutes. Transfer the pie plates to a wire rack but don’t turn off the oven yet. Add the filling to the warm crust.
Bake pies until the center is firm but jiggles slightly, 15 to 20 minutes. Let the pies cool on a wire rack for about an hour and then wrap them loosely and refrigerate for 3 hours.
Now we didn’t come all this way to put imitation topping on our cute little pies. This topping is super simple and quick. It’s lightly sweetened and perfectly balances the tartness of these pies so don’t skip it! Using your handheld mixer beat the cream, sugar and vanilla in a medium bowl on medium low speed until foamy. Increase the speed and beat until soft peaks form, about another minute longer. Spread over the top of the chilled pies and have a taste of Key West!
