Monday, December 24, 2012
Mini Apple Pies
12 Apples - peeled and cubed into 1/2" pieces
3/4 cups Flour
1 1/2 cups Sugar
4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 cup Raisins - Optional
2 tbsp Lemon Juice
6 tbsp Water
2 boxes (4 Shells) Pillsbury Pie Shells
Preheat oven to 400 degrees.
Mix all ingredients for filling in a bowl until apples are completely coated and mixture is moist.
Unroll pie shells, cut into circles using a lid or dessert bowl. Place each circle into lightly greased cups of a muffin tin.
Fill each cup with the filling mixture - until slightly mounded.
Cut 4 slices of butter from the brick - approximately 1/4" each slice - then cut each of the 4 slices into 6 cubes, for a total of 24 cubes.
Place each cube of butter on top each mound of pie filling.
Rolling out the remaining dough - cut strips, cubes or circles as desired to for tops of each mini pie.
Brush the tops of the pies with melted butter. Then place into the oven for 30-40 minutes, until filling is bubbling and caramelized and crusts begin to golden.
***TIP*** As oven temperature may vary - begin checking on pies after 25 minutes and every 5 minutes thereafter until ready.
***TIP*** Use a fork to scoop pies out of the muffin tin and let cool on a cookie sheet or non-plastic serving platter.
Let pies sit for 15 minutes before serving.
***NOTE*** Filling is extremely hot when first taken out of the oven.
***NOTE*** Apples may also be substituted for pears.