Thanksgiving Looks Different This Year!
Searching for a way to serve the holiday meal in a safe, individualized way, we’ve ordered take-out and soup containers, baked easy-to-serve desserts, and will be gathering outside on our front porch. You’d think forming mini pies in a 12-count muffin pan would be easier than rolling out dough for regular-sized pies, but it took way more time. Thanks to Live Well, Bake Often for the recipe. The results will be worth it!
Happy baking, hon! And hope you have a happy Thanksgiving.
- 2 pie crusts (homemade or store bought)
- 2 1/2 cups chopped apples, approx. 6 (I used a combo of Granny Smith and Gala.)
- 1/4 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon ground nutmeg
- dash of cloves and touch of honey
- optional, egg yolk for egg wash and decorator’s crystal sugar or some other decoration
- Preheat oven to 425°.
- Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
- Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
- In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg, cloves and honey until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
- Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. (Tip: For criss-cross pattern, no need to weave– lay 3 to 4 thin strips in one direction, then 3-4 thin strips in other direction.)
- Optional: Brush egg yolk on tops of pie to enhance golden color. Sprinkle decorator’s sugar on top. On the mini loaf pan pies, I sprinkled sugar snowflakes.
- Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving. OR wrap and freeze pies and defrost thoroughly before serving.
Yield: 12 mini pies