It may not be fall just quite yet but the last few weeks has sure felt like. With daytime temperatures in the 70′s and evening temperatures dipping into the 50′s, all I could think about was turning on my oven and baking something “cozy”. And for me, nothing is more cozy than baked apple pie.
However, being that I’m sick with a cold, I just didn’t have it in me to bake a huge pie and suck down all those calories while I’m feeling so sluggish. Instead, I opted for a mini pie approach that packs in all the warm, gooey goodness of a hot apple pie in a smaller, single serving version.
Making the apple pies this way also gave me an excuse to use the new apple slicer thing-a-ma-jigger I bought a few weeks ago.
Six little pies for five dessert hungry people. Where did the extra go? Well, it was a casualty of my fumbling fingers in the kitchen so the puppy nabbed it before I could save it.
You can even pop these into cupcake liners to serve and avoid dirtying up extra dishes.
- 1 box Pillsbury pie crusts (refrigerated, contains 2 crusts per box)
- 3 – 4 granny smith apples, medium
- ¼ cup sugar
- ½ teaspoon apple pie spice blend
- 2 tablespoons butter, melted
- ice cream (optional)
- Peel, core and thinly slice apple wedges
- Toss apples with sugar and spices in a small bowl
- Cut pie crusts with a large circle cookie cutter or glass (12 circles total). Use something larger than the muffin up size.
- Press pie crust dough into 6 of the muffin pan cups.
- Fill each crust with equal parts of the sliced apple mixture.
- Use the extra pie dough circles to cover each pie. Press around edges to seal.
- Use a knife to cut slits in the top of each pie crust.
- Brush the top of each pie crust with melted butter.
- Bake at 425 for 25 – 30 minutes.