Mini Apple Pies

recipe Catherine Frederick images usmee/Shutterstock

INGREDIENTS

(makes 12 mini pies)

1 homemade pie crust

(see link for Catherine’s Favorite Pie Crust recipe) or use 2 storebought crusts

2 ½ cups apples, chopped small

(I use a mix of Granny Smith and Honeycrisp)

1 Tablespoon butter, melted ¼ cup granulated sugar ½ teaspoon lemon juice 2 Tablespoons all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract ⅛ teaspoon ground nutmeg salt, just a dash

METHOD

Preheat oven to 425°F. Spray each well of a standard size 12-cup muffin pan with nonstick cooking spray. On a lightly floured surface, roll dough out into a 12-inch circle. Use a 3-inch cookie cutter or a glass and cut out 12 circles. Place dough into each muffin tin, making sure that the dough comes about halfway up the sides. Place the tin and extra dough in the refrigerator while you make the filling.

Combine apples, lemon juice, butter, salt, sugar, flour, cinnamon, vanilla, and nutmeg. Take the muffin pan out of the refrigerator and add about 2-3 Tablespoons to each of the muffin wells, making sure the filling does NOT come up over the edges of the dough.

IF USING: Grab the leftover dough from the refrigerator and cut out the strips for the tops of the pies. Place them on top of each pie.

Bake 15-20 minutes or until crust begins to brown and filling is bubbly. Remove from oven and let cool for about 10-15 minutes. Gently run a knife around the outer crust to loosen. Remove the pies from the tin and place on a wire rack to cool completely.

Catherine’s Favorite Pie Crust: dosouthmagazine.com/catherines-favorite-pie-crust-recipe/