Little Apple Pies : harvest time perfect bites.
Nice and quick work, these Little Apple Pies. Especially if you use store bought pie crust ( 10 x 16 inches ) and cut six rounded shapes to fit into muffin holes ( 4 inches in diameter ) and six covers (2.6 inches in diameter ); one of the covers made of patches, though. No matter how hard I tried to combine to cut them all to use one pie crust only, it did not work. Honestly, I did not want to waste another one pie crust just for one cover so : I patched it up.
As about filling, there is one other possibility to give these pies a bit of caramel flavours and fill the baskets with Caramel Apple Jam.
If you make the filling as described below, you get 13 Tbsps of apple filling and you need only 8. I used the rest for porridge topping.
Little Apple Pies
- 1 store bought pie pastry
- 1 large apple, peeled, cored, finely cubed (Granny Smith)
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp lemon juice
- 9 Tbsp apple juice or water
- 1/2 tsp cinnamon
Lightly grease 6 holes of 12 holes muffin pan.
Roll out the pie pastry and, using 4 inches round cutter, cut 6 rounds to place into muffins holes.
Using 2.6 inches fluted round cookie cutter, cut 6 rounds from remaining pastry to cover the pies once filled.
Preheat the oven to 180 C / 356 F.
In a small pot, on medium heat, combine cubed apple, lemon juice and apple juice or water.
In a mug, combine sugar, corn starch and cinnamon.
Add dry ingredients to apples and boil the mixture for 2 – 3 minutes. Stir constantly but gently to avoid lumps. Leave aside.
Line muffin holes with larger rounds to fit nicely and fill each with 1 1/3 Tbsp apple filling.
Top with smaller pastry rounds and gently seal using fingers.
Bake for 20 minutes.