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:
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.