Being in the Midwest means there is an abundance of apples. At our cottage, there are tons of small farms with apple orchards that produce all sorts of varieties. My parents have brought home bags and bags full of apples every weekend they have gone, which means I have to bake something with them!
I love apples, and enjoy eating them as is; however, I have such a weakness for apples covered in gooey caramel, chocolate, peanut butter, wrapped up in filo, topped with a crumble, and enclosed in pie crust. So healthy.
I bought some premade pie crust to save time and make clean up easier to make the mini pie cups. The recipe is so easy and quick to make, I think I had everything done in less than an hour. Let me tell you, nothing, I repeat nothing, tops the smell of cinnamon-y apples baking in the oven on a cool fall evening. This recipe is perfect for any occasion- a quick dessert to wow your family with on a weeknight, jazzed up with ice cream for dinner guests, bring some to work and you just might get a raise. The possibilities are endless!
If you’re feeling adventurous (or don’t want to wait for the first batch to finish baking so you can use the muffin tin), you can make mini apple empanadas by putting a small amount of filling on half of the cut out pie, folding it in half, and pressing the sides together.
I hope you enjoy them just as much as I did! I can’t wait to share more fall-inspired baking and cooking!
- 1 refrigerated pie crust, softened as directed on box
- 2 apples, cored, finely chopped (about 1/4-inch pieces)
- 2 tablespoons sugar
- 1 tablespoon All-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased mini muffin cup. They don't need to be perfect!
- In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
- Bake 15 to 18 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.
Adapted from https://www.pillsbury.com/recipes/mini-apple-pies/d4b31ad3-7816-4971-a3f5-37eca7e017f7
Thanks for reading!
Be sure to subscribe to the blog, and follow along on Instagram @mama_du_jour !