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

Step 1:

Preheat oven to 400 degrees.

Mix all ingredients for filling in a bowl until apples are completely coated and mixture is moist.

Step 2:

Unroll pie shells, cut into circles using a lid or dessert bowl.  Place each circle into lightly greased cups of a muffin tin.

Step 3:

Fill each cup with the filling mixture - until slightly mounded.

Step 4:

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.

Step 5:

Rolling out the remaining dough - cut strips, cubes or circles as desired to for tops of each mini pie.

Step 6:

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.