National Apple Pie Day!!
Today’s recipe is quite simple, apple pie! And of course I had to do it with a twist by making minis. For centuries Americans have consumed the traditional 9 inch lattice or fully covered apple pie but in these days in living the urban lifestyle, we are constantly on the go, and at times, so does our food. A slice of pie can be quite messy so I’ve taken the liberty of creating an apple pie that is easy to grab minus the mess. Just don’t eat and drive like me; you’re bound to drop it on your lap.
Up to this point, all of my sweet treats have been made from scratch, until today. I’ve decided to purchase rolled pie crust to make things much simpler. I found there wasn’t a need to create pie crust from raw ingredients if the main focus is, apples. Besides, this recipe is designed for those who want to bake quickly while still living their busy lifestyle. Good thing this pie can be made in less than an hour and the best part is that it’s already portioned.
To start, you want to have a muffin pan and a large cookie cutter. If you don’t have these materials, a cupcake pan and an inverted plastic container would suffice. Trace around the container with a knife cutting into the rolled pie crust. Remember that the circles should be approximately half an inch larger in diameter in relation to the wells. This is required to press and seal the two pie crusts together.
Trick: for achieving the perfect medium between sweet and tart, you may want to use 2 – 3 different types of apples. After you make the apple pie mix and spoon it into the pie crusted-coated wells, now it’s time to place the top pie crust. A good thing to know when placing the top crust, is to slightly tuck the top layer in the pie itself. Fold over the bottom crust and design the rim however you choose. You can use a fork to press or use your thumbs to create a scalloped look. Or if you’re in a hurry like myself, you can do a simple twist giving it a home-style touch. Either way you choose, the resulting flavor of crisp warm apple pie will still be the same.
- 1 package (2 ct.) rolled pie crust
- 2 medium apples, cubed
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 1/4 teaspoon of cinnamon
- pinch of nutmeg
- 1/4 cup almonds, chopped (optional)
- 1 large egg, lightly beaten
- Heat oven to 400°F. Lightly flour a clean countertop. Use a rolling pin to roll pie crusts. Cut out 8 circles using a large round cookie cutter.
- Gently insert 4 pie crust circles individually into its own muffin well. Leave extra room of pie crust over the lip of the muffin well. This will be used to pinch and seal the bottom and top of the pie crusts together.
- In medium bowl, combine and stir apples, lemon juice, sugar, cornstarch, cinnamon, nutmeg and almonds until evenly coated. Spoon apple mixture evenly into each of the 4 pie crust-coated muffin wells.
- Place the remaining 4 cut out pie crusts on top of each mini pie. Pinch the edges together. Design of folding is optional at this point.
- Lightly brush egg over pie crust and slit 3 to 5 small vents.
- Bake for 20 minutes or until a knife inserted into an opening of the pie can poke through a apple piece smoothly without friction. ENJOY!
Mini Apple Pies created by Connie of URBAN BAKES
See more of my APPLE Recipes below: