Coffee, tea and hot cocoa drinkers everywhere have a reverent appreciation for the mug. If you’re like me, you’ve actually searched for “mug obsession” on Pinterest and spent inappropriate amounts of time mentally adding to your (embarrassingly large) collection. So why is the mug so appealing? I think the obvious reason is that it’s the most convenient way to take your daily dose of caffeine, but besides that there’s something comforting about toting around your favorite cozy beverages in an adorable little bowl with a handle.
If you haven’t already guessed where I’m going with this, all the mug love got me thinking. If mugs are so awesome, why not use them for something equally awesome — like pie? If cups + cakes can be so blissfully married, mugs + pies certainly deserve a trip down the aisle!
Now I’m sure this has all been done before, but the concept was new to me so I began researching. I’ve had these wonderful Fiesta Jumbo Mugs for a few years and they have proven themselves IDEAL for hot cocoa on snowy winter nights. They’re also extremely sturdy and according to the Fiesta website, they’re 100% oven safe up to 500 degrees — a perfect candidate for the mug pie! I Googled “mug baking safety” and learned that if a mug (or any ceramic dish) is oven safe, it will say so on the bottom or on the manufacturer’s website. Always check first!
I wanted to do a filling that was delicious and fresh. I decided to spruce up a typical apple pie recipe and make it more spring-worthy by cutting out the spices and adding bright zesty lemon.
The result was an absolute hit. Not only did the mug pies bake up perfectly, but the lemon, apple and buttery crust combo was to die for. The best part was being able to carry it around just like that trusty cup of coffee or cocoa.
Pie in a mug… life is good!
What kind of mug pie will you be making? If you’d rather reserve your favorite mugs for coffee use only, check out our French press coffee tutorial for how to brew the perfect cup!
Lemon Apple Mug Pie
Serves 2 (using the Fiesta Jumbo 18 oz. Jumbo Mugs)
For the Crust
1 1/3 cup of all purpose flour
2 tbsp. sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter
4 tbsp. ice water
For the Filling
2 granny smith apples
juice and zest of 1 lemon
2 tbsp. sugar
4 tbsp. cold salted butter
For Brushing the Crust
juice of 1 lemon
2 tbsp sugar
Make the crust! Combine the flour, sugar and salt in a food processor and pulse to incorporate. Cut the cold butter into pieces, add them to the flour mixture and pulse 5 times, or until the mixture resembles coarse crumbs. Add 1 tbsp. ice water at a time and pulse until the crumbs are moist enough to form a dough. Pull the dough ball together, wrap it in plastic or a ziplock bag and refrigerate for 1 hour.
Preheat the oven to 350 degrees, grease your mugs with butter and prep the filling! Wash, peel, core and slice 2 apples and place them in a medium bowl. Make sure the slices are small enough for the mug you’re using.
In a small bowl, mix together the juice and zest of 1 lemon with 2 tbsp. sugar. Pour this mixture over your apples and stir until the apples are fully coated.
In the same small bowl, mix together the juice of 1 more lemon with 2 tbsp. sugar. This mixture is for brushing the crust later.
Cut your cold pie dough in half and roll out 2 (1/4 inch thick) circles on a lightly floured surface with a floured rolling pin. Line your 2 buttered mugs with the dough and trim off the excess of each crust. Roll out the trimmings into 2 more circles for the top crusts.
Distribute the apple mixture between the mugs and dot with 2 tbsp. butter each.
Add the top crusts and pinch the edges to seal. Score the crusts 4 times with a knife and brush the tops generously with the remaining lemon mixture that was set aside earlier.
Bake at 350 for 45 minutes or until the crusts are golden brown.
Cool for 10 minutes before serving! Enjoy!