By request... I have been craving for apple pie since Tuesday, election day. A post on Facebook mentioned sitting down to election results and having pie and what could be more American than that on that day, and well, you know, I wanted apple pie! Really fought the urge to make or buy one but finally succumbed to it Thursday. In concession to dieting and portion control, I thought, make them in small, individual pieces.
I am not much of a pie maker. In fact, I'm scared of making making my own pie dough. I fear that it will be tough and rubbery. I am a pie dough coward. Thank the Lord for frozen pie crusts. Frozen deep dish pie crusts, frozen rolled pie crusts...
This recipe is a combination of 2 mini apple pie recipes I was able to find on the web.
Ingredients:
1 box ready to bake pie crusts (comes in 2 each box), chilled, if frozen, thaw at room temp but do not let it get to room temp. Must be cold
4 pieces Jonagold apples, peeled, cored, and diced in small pieces (Granny Smith will also do)
6 tbs flour
3/4 cup sugar
2 tsp cinnamon
1/2 tsp freshly grated nutmeg
chilled butter, 2 tbs, cut into 12 equal parts
egg wash, beat 1 egg with 1 tsp water
1. Preheat oven to 400 F
2. Mix the apples, flour, cinnamon and nutmeg. Coat the apples well.
2.5. Take time to smell that wonderful aroma!
3. Unroll the chilled pie crusts and cut 12 round pieces, bigger than the mouth of each muffin cup. Get a glass or the cap of a wide mason jar.
4. Place the crust on each of the cups of the muffin tin, sort of putting it in but not pushing all the way.
5. Gently fill each crust with the apple mixture, pushing the crust+apple mix all the way to the bottom of the cup.
6. The filling will shrink while baking so it's okay to overfill or mound them on each cup.
7. Add a piece of butter on top of each mound.
8. With your remaining pie crust, cover the top as much as you can. Break off pieces and place them on top, or if you have enough, make lattices, or if you have extra crust, cut 12 circles, cover the top of each cup, pinch the sides to seal, then make a slit on the top crust to let the steam in.
9. Brush the top with the egg wash.
10. Bake for about 20 min or until golden brown. Make sure to check from time to time that the top doesn't get burnt.
11. Take out of the oven and let cool. Take a knife and slide it around each cup to loosen from the sides of the pan. Then use a spoon to take the pie out. Be careful that the crust doesn't fall apart so make sure that the pie is cool before taking it out. If it does, who cares?? It still tastes sooo good!
I am not much of a pie maker. In fact, I'm scared of making making my own pie dough. I fear that it will be tough and rubbery. I am a pie dough coward. Thank the Lord for frozen pie crusts. Frozen deep dish pie crusts, frozen rolled pie crusts...
This recipe is a combination of 2 mini apple pie recipes I was able to find on the web.
Ingredients:
1 box ready to bake pie crusts (comes in 2 each box), chilled, if frozen, thaw at room temp but do not let it get to room temp. Must be cold
4 pieces Jonagold apples, peeled, cored, and diced in small pieces (Granny Smith will also do)
6 tbs flour
3/4 cup sugar2 tsp cinnamon
1/2 tsp freshly grated nutmeg
chilled butter, 2 tbs, cut into 12 equal parts
egg wash, beat 1 egg with 1 tsp water
1. Preheat oven to 400 F
2. Mix the apples, flour, cinnamon and nutmeg. Coat the apples well.
2.5. Take time to smell that wonderful aroma!
3. Unroll the chilled pie crusts and cut 12 round pieces, bigger than the mouth of each muffin cup. Get a glass or the cap of a wide mason jar.
4. Place the crust on each of the cups of the muffin tin, sort of putting it in but not pushing all the way.
5. Gently fill each crust with the apple mixture, pushing the crust+apple mix all the way to the bottom of the cup.
6. The filling will shrink while baking so it's okay to overfill or mound them on each cup.
7. Add a piece of butter on top of each mound.
8. With your remaining pie crust, cover the top as much as you can. Break off pieces and place them on top, or if you have enough, make lattices, or if you have extra crust, cut 12 circles, cover the top of each cup, pinch the sides to seal, then make a slit on the top crust to let the steam in.
9. Brush the top with the egg wash.
10. Bake for about 20 min or until golden brown. Make sure to check from time to time that the top doesn't get burnt.
11. Take out of the oven and let cool. Take a knife and slide it around each cup to loosen from the sides of the pan. Then use a spoon to take the pie out. Be careful that the crust doesn't fall apart so make sure that the pie is cool before taking it out. If it does, who cares?? It still tastes sooo good!
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