Instead of making the usual apple pies and pumpkin pies for Thanksgiving, I thought it’d be better to have smaller, individual pies so that family could just grab a pie and eat it. There was no worrying about cutting it into enough slices for everyone, and the individual pies were small enough to enable everyone to try everything, and not become full after one slice of pie. The apple pies were fun to play around with; I was able to do two different designs on the top, which was probably the most time consuming part. Now I’m not one to make pies, so I bought pre-bought pie crust, but I’m sure this would work on well with your favorite crust recipe too!
Mini Apple Pies
yield: 24 small individual pies
8 apples of your choice (I chose Gala)
12 tbsp of flour
1 1/2 cup of sugar
4 heaping tsp of cinnamon
1/4-1/2 tsp of nutmeg
4 tbsp of chilled butter
two boxes of pilsbury pie crusts (2 in each box, chilled)
1. Peel the eight apples, then cut into 1/2 inch bits.
2. Mix the apples with flour, sugar, cinnamon, and nutmeg. Stir until each apple piece is coated nicely with the mixture.
3. Unroll the pie crust and cut out circles; I used the top of a glass cup, but you could also use a mason jar lid. Repeat until you have 24 circles.
4. Line each cup of your muffin tin with the tiny pie crust, pinching the edge of the crust over the muffin tin. Gently fill the crusts with your apple mixture (till slightly mounded) and push the crusts the rest of the way down.
5. Divide your butter into 24 equal pieces, divide, placing one on top of each apple mound.
6. Cover as desired with leftover dough. Brush with melted butter and bake at 400 degrees F for 18-22 minutes
Source: Little Bit Funky