Friday, December 3, 2010

Mini Apple Pies

These mini pies are so cute! Great for holiday gatherings because you can just grab and eat. You don't need plates or forks like you would with a large pie.

You can make either the double crust pies or the single crust pies (or both!). Feel free to play around with the filling. You could make mini cherry pies, mini pecan pies, mini strawberry pies.... you get the idea : )

Mini Apple Pies
Inspired by Bakerella
Recipe adapted from
Makes about 16 pies

1 cup finely chopped apples (1-2 apples, depending on the size)
1 teaspoon lemon juice
1/4 cup sugar (or honey sucanat)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon flour
1 tablespoon cornstarch
1/8 teaspoon salt
1 (9 inch) pie crust, unbaked

In a bowl, stir together apples and lemon juice. In a separate bowl, combine the sugar, spices, flour, cornstarch and salt. Mix thoroughly. Add to apple mixture. Stir until combined. Set aside.

Roll out pie crust until it is about 1/8 of an inch thick. Using a linzer cookie cutter, or 1 1/2 - 2 in round cutter, cut circles out of crust.

For double crust pies:

Place half of the pie circles on a tray. Spoon about 1 teaspoon of the apple mixture onto the center of each crust. Top each with another crust, and crimp sides. (Optional: Place lollypop stick in each pie before crimping top crust).

Brush tops with melted butter, if desired, and bake at 350º for about 15 minutes, or until slightly browned.

For single crust pies:

Press crust circles into mini muffin tins. Spoon about 1 tablespoon of the apple mixture into each. Bake at 350º for about 20 minutes, or until crust edges are brown, and pie filling looks thick.

I like to make both the double crust, and single crust pies out of the same batch. Just make about the same number of each. (Because the double crust pies use more crust, and the single crust pies use more filling). Enjoy!

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