Mini Apple Pies

I’m not a fan of pies.


Let’s rephrase that:

I’m a HUGE fan of the insides of pies; not the crust. Ewww to the crust.

I saw mini pies–think 3 bites & gone–with the perfect ratio of fruit:crust (2:1). Yummmm, right? Thank you Little Bit Funky for this recipe!!!! =]


For 12 mini apple pies, you’ll need:

4 Apples
6 T flour
3/4 cup sugar
2 heaping T cinnamon
1/4 tsp nutmeg
2 T chilled butter cut into 12 equal portions
1 box Pilsbury Pie Crust

Cut the apples into 1/2 inch pieces.  Mix the flour, sugar, cinnamon, nutmeg, & apples in a bowl until the apples are nice and coated.

Unroll one of the pie crusts and cut out several small circle. I used (after I washed it a few times) a candle holder that had scalloped edges. You could use a cookie cutter or a mason jar ring too.

Line each muffin tin with a pie crust.  Fill with the apple mixture (the juice from the apple should make it semi wet by now) until its slightly rounded above the tin itself. Place a dab of butter on top of each apple mound and cover with left over dough as you’d like.  I tore chucks and scattered it across all the pies.

Brush the top with melted butter and bake at 400 degrees for 18-22 minutes.


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