Mini Apple Pies
Mini Apple Pies:
- 6 Granny Smith apples, peeled, cored and coarsely chopped
(into 1/2-inch pcs.)
- 1 tablespoon lemon juice
- 1/2 cup C&H® Granulated
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 Flaky Pie
- 1 tablespoon cold butter, cut into 4 pcs.
Sugar topping (see below)
- 1 tablespoon
C&H® Granulated Sugar
- 1/4 teaspoon cinnamon
- Preheat oven to 375°F.
- In large mixing bowl, combine apples and lemon juice; add
sugar, flour and cinnamon. Mix and set aside.
- Roll out pie dough on lightly
floured surface to 1/8-inch thickness. With paring knife, flip pie tin upside
down on the dough; cut a circle 3 inches larger than rim of pan. Fit dough into
four 5-inch round pie tins, crimping edges; prick bottoms with fork several
- Fill each pie tin with apple filling and 1 piece of butter.
Cover, using cookie cutouts or strips of flaky pie pastry dough. Be creative:
use different cookie cutter shapes to give a unique look to your pie.
- Top with a
sprinkle of Cinnamon Sugar garnish (recipe follows). Place on cookie
sheet covered with parchment paper or aluminum foil. Bake 15 minutes, then
reduce heat to 350°F and continue to cook approximately 20-25 minutes, checking
every 5 minutes until apples appear tender and crust is golden brown.
- In small bowl, combine both ingredients.
Sprinkle atop pie, as topping.
Quick Tips-Covering the pie
completely with a top crust will increase your baking time.-Be sure to vent
top crust with slits. -Using cookie cutouts will decrease baking time. -For a shiny crust, create an egg wash using 1 egg mixed with 1 tsp. water.
Brush top of each pie just before baking.
YIELDS 4 (5-inch) pies.
Used with permission from C&H Sugar.
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