After an unexpected health issue that really sidetracked me, I am getting back on track with the blog! The perfect place to start is with the recipe I wanted to post last week: mini apple pies! They may be too late for Pi(e) Day, but it's still always the right time for these bite-sized bits of deliciousness!
- 4 apples
- 1/2 cup sugar
- 4 tsps. all-purpose flour
- 1 1/2 tsps. ground cinnamon
- 2 sheets refrigerated pie crust
Preheat your oven to 425. Take your crusts out to soften. Peel, core, and chop the apples into very small pieces. Combine them with the sugar, flour, and cinnamon in a bowl and toss them gently with a spoon.
Your crusts should be well softened by now, so you can unroll them. Using a circle cookie cutter (mine is about 4"), cut 6 circles from each crust. Press one circle into each of 12 muffin tin cups. Evenly divide the mixture among the 12 cups.
Now take your crust scraps and ball them together. Then roll them flat between two pieces of waxed paper. Cut 48 strips out of the weird rectangle you will end up with. Each strip should be about 3" long and 1/4"-1/2" wide. Don't worry about being too particular about this, though. It's dough. You can muscle it to your will. Take two strips and place them parallel to each other on top of each mini pie, pressing them into the dough lining the cup. Two more strips perpendicular to the original strips gives the illusion of a lattice top.
Fantastic! Now it's time to bake them until they are bubbly, which will be 16-20 minutes. Let them cool in the muffin tin and then remove them and scarf them down! Or wait! They are equally good for a couple of days after!
I can't wait for you to try them! I know you'll love them (and how easy they are to make) just as much as I do! Now for the big debate: apple pie is best with:
- whipped cream
- ice cream
- a slice of cheese
Let me know in the comments!