Mini Apple Pies

Remember when we went apple picking? Well, I'm still baking away with all the apples we managed to pick that day.  It's amazing how many apples 3 little boys can accumulate! Since it's been a rainy few days here on the east coast, my kitchen has been filled with the amazing aromas of cinnamon, nutmeg, & apples! What a great fall combo. Apple Pie is one of my favorite fall treats and mini apple pies are perfect for when you just want that little taste!

Perfect size for little hands as well!

As an added bonus they are easy to freeze and you can just pop one into the microwave or toaster oven and enjoy apple pie all winter long!

I used my new favorite pie crust recipe from Pioneer Woman although you could use a store bought recipe as well.  Either way, make sure you have enough for a 2 crust pie.

Mini Apple Pies

Apple Filling

•  5 cups apples ( I used a combo of Macintosh & Golden Delicious) peeled, cored and chopped into cube sized pieces
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 1/2 teaspoons cornstarch
• 1 teaspoon lemon juice

Directions

•  In a large pot, stir together the apples, brown sugar, white sugar, cinnamon, salt, nutmeg and cornstarch
• Cook covered over medium heat, stirring occasionally until apples are tender (about 20 min)
• Uncover and cook until the mixture has thickened, about 5 minutes. Remove from heat, stir in lemon juice and let mixture cool to room temperature (about 20-30 min).

Pie Directions

• Preheat oven to 400 degrees
• Spray a muffin tin with cooking spay and set aside
• Roll out pie crust on lightly floured surface and use a circle cutter, mason jar lid, or glass to make circle shapes that will fill the muffin tin
• Place the apple pie filling in each individual pie crust
• Use a small cookie cutter or just cut extra pie scraps to place over top the apple pie filling
• Use an egg wash (1 egg & 1 tablespoon water whisked together) and brush on lightly on top of crust, sprinkle with sugar and into the oven
• Bake for 20 minutes or until the crust is lightly golden brown and the apple mixture is bubbling over ( I put another pan on the rack underneath in case it spilled over)
• Allow to cool for 10 minutes and then use a knife around the edges to pop them out of the muffin tin
• If you plan to freeze them, allow them to cool overnight and then individually wrap in plastic wrap and place in freezer safe container (I use tupperware).

Hope you enjoy these yummy treats!

~Ila~

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