This is a classic American dessert downsized. I had seen pictures of miniature apple pies circulating on the internet and they looked too cute to resist. I used Pillsbury refrigerated pie crusts to speed the process, but you could definitely roll out a homemade crust as well. I like my apple pie to be fairly tart, so you may have to add or adjust the amount of sugar used depending on your preferences and the tartness of your apples. You may also want to experiment using different types of apples. These pies would be awesome served with a scoop of vanilla ice cream on top!
MINIATURE APPLE PIES
From Hannah's Kitchen
YIELD - 10 miniature pies
1 package (2 rolls) Pillsbury refrigerated pie crust
4 large Granny Smith apples
7 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons flour
1. Preheat oven to 400 degrees F. On a lightly floured work surface, roll out pie dough just slightly to make it a bit thinner. Use a 4 1/2 inch round cookie or biscuit cutter to cut circles from the dough (I used a small pyrex dish as shown above). Gather scraps and re-roll dough until you have cut enough dough circles.
2. Press the dough evenly into the cavities of a regular size 12-cup muffin pan. Cut away any excess dough and shape the top of the crust as desired (I just used a pinching technique). Set prepared pan aside.
3. Peel, core, and chop the apples in to pieces no bigger than 1/2 an inch. In a 2-quart pot mix the apples, sugar, cinnamon, and flour and cook over medium heat until apples begin to soften and produce juice.
4. Fill the prepared mini pie crusts with the apple mixture. Top with decorative pieces of extra dough if desired.
5. Bake for 18-22 minutes or until crust is light golden brown. Cool at least 10 minutes before removing pies from the pan.
This post is linked to Sweets for a Saturday.