Friday, December 9, 2011

Mini apple pies

Here’s the recipe for my mini apple pies and brown sugar crumb topping. This recipe could also be used to make one regular apple pie and a small apple crisp.  These apple pies are so cute and super yummy.


Refrigerated piecrust
8 apples (I used 4 Granny Smith and 4 McIntosh)
2 Tb all purpose flour
1 Tb lemon juice
1 tsp ground cinnamon
1/8 tsp ground nutmeg
¾ cups of sugar
*pinch of lemon zest*

1.     Preheat your oven to 400°.
2.     Dice your apples and place them in a large bowl. Mix with other ingredients.
3.     Use a circle cookie cutter or other circular object (I used a measuring cup) the size of a muffin mold and cut your piecrust.
4.     Place half of your piecrusts in your muffin pan. Fill them with the apple filling. Place Leftover piecrusts on top. You can cut slits on top or use mini cookie cutters to cut out shapes before topping your pies.
5.     Bake 35 to 40 minutes or until apples are tender and the crust is golden brown. Cool on a cooling rack before serving

Brown Sugar Crumb topping:

1 cup flour
1 stick of butter (melted)
½ cup brown sugar
1 Tb cinnamon
1/8 tsp nutmeg

Mix in a bowl and use to top your pies!


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