January 15, 2012

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Mini Apple Pies

Kids wanted a treat tonight, so I decided to make Mini Apple Pies!  If you do not have fresh apples on hand, you can use canned pie filling too.

  • Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
  • 2 apples, cored, finely chopped
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  1. Heat oven to 350°F. Remove crust from pouch; unroll on work surface (I used a plastic bendable cutting board). Using a large round cookie cutter, cut out rounds.   If you do not have a round cookie cutter (I did not, I used plastic cup). Re-roll  any crust with rolling pin and cut out more rounds to make a total of 12. Press each crust round into lightly sprayed regular-size muffin/cupcake pan.
  2. In a bowl, stir together apples, sugar, flour, cinnamon and vanilla. Spoon mixture evenly among crust-lined muffin cups.
  3. Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.
Makes 12 servings

Other ideas--use excess pie crust and make a little lattice on each one.  Get creative and cut shapes out of the crust and put on the middle of pie! I mixes together brown sugar, oats and cinnamon and spooned on top to make a little dutch apple pie!


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