Mini Apple Pies

Who doesn't love a nice, warm baked homemade apple pie??? This is a great idea, it allows your guests to have their own individual pies! They are so cute! Simply cook them in a muffin pan! I used refrigerated pie crusts to save time. And you can make them now and freeze them and they warm up easily! Perfect for the holidays!

Start with about 5 or 6 apples (Granny Smith are perfect) peel, core and chop into small 1/2 cubes.

In a pan melt butter and add apples, cinnamon and sugar. Toss to combine. Cook about 5 to 8 minutes, until the apples are still firm. Set aside to cool.

Unroll one of the pie crusts on a lightly floured surface. I used the rim of a pint jar, to cut out my mini pie crusts. It was the perfect size.

Place the crust into a muffin pan. Press each one evenly into the tin to fill the base and line the sides. The dough should be even with the top of the tin.

Fill the pies to the top with the apple mixture.

You can either cut out a slightly smaller crust and place on top using a finger to lightly moisten the edges of the top crusts and bottom crusts with a beaten egg wash to seal the crusts together. I chose to cut out small strips of dough to make a lattice on top. I takes a little longer, but I like the way they look!

Brush the tops with an egg wash and sprinkle with sugar. Bake for about 30-35 minutes in a preheated oven. (350 degrees) Or until the pies are a nice and golden. Allow to cool for about 10-15 minutes before removing from the muffin tin. Serve with vanilla ice cream.

Aren't they cute??? I love these little pies!

Mini Apple Pies

Ingredients:

6 large apples (Granny Smith work really well)

2 tablespoons butter

2 teaspoons cinnamon

3 tablespoons brown sugar

1 egg, slightly beaten

sugar, for sprinkling over the top

1 package of refrigerated pie crusts (I used Pillsbury)

Instructions: 
Heat oven to 350 degrees. Peel, core and chop apples. In a large pan, on medium heat melt 2 tablespoons butter. Add apples, cinnamon and sugar. Toss to combine. Cook for about 6-8 minutes, until apples are firm yet can be pierced with a fork. Remove from heat and let cool, slightly.

Unroll the pie crusts. Cut out circles of dough. Press each one evenly into the tin. The dough should be even with the top of the muffin tin. Using the second piece of dough, cut smaller circles, or use a pizza cutter and cut strips to make a lattice top on each pie. Fill pies to the brim with the apple mixture. Place top crusts on. Brush with egg whites. (If you choose to not do a lattice top, make sure a cut a small slit in the tops) Sprinkle with sugar. Bake for 30-35 minutes, or until a nice golden color. Cool pies for about 10-15 minutes before removing from the muffin tins.