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Mini Apple Pie
Cooking for a Crowd with a Mini Apple Pie Recipe
Tools
Cap from a spray can of oil
Rolling Pin
Cap from a soda bottle
Crust Ingredients:
- 2-1/4 cups flour
- 1 tsp. salt
- 2 tablespoons sugar
- 1 cup shortening or butter
- ¼ to ½ cup of ice cold water
Note: The entire recipe will make 48 quiches. Half the recipe to just make the 24 quiches.
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Mix flour, salt and sugar in large bowl. Cut in shortening/butter using a pastry blender, food processor or 2 knives until mixture resembles coarse meal.
- Add water, slowly one tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and sticks together when pinched.
- Cut into thirds, and set one aside. With the other two thirds- roll together over a floured surface. When you roll out the crust- roll into a rectangle instead of a circle. Take the spray can cap – and cut one circle at a time and place it into a mini-muffin holder on the tray. Lightly press to fill the mini-muffin container and continue until you line all 24 with pie crust.
Filling:
- 8 cups thinly sliced, cored and peeled tart apples (about 5-6 large apples)
- 1/2 cup sugar
- ¼ cup brown sugar
- 1 Tbsp. cornstarch
- 2 Tbsp. butter (melted)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 Tbsp. lemon juice (optional)
Toss apples with sugar, brown sugar, melted butter, cinnamon, nutmeg and lemon juice in large bowl; set aside at room temperature. Drain the apple mixture in a strainer and boil the liquid on med-high for 6 minutes. While it cools- Add cornstarch to drained apples and toss. Then add the apple liquid.
Add the apples to the pie crust- and grab the last one-third of pie crust.
Roll out flat and cut with a soda cap lid. Use the small circle to cover the mini apple pies. Press firmly to seal the pie. Cut into the tops of the pies to allow to vent.
Bake at 15 minutes at 350 degrees.
Mini Apple Pie: See more Dessert Pies
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