When I made the Cherry Lattice Pie for Mothers’ Day, I used the leftover dough to experiment making these wonderfully tasty mini apple pies! They were absolutely fantastic, especially “a la mode” served with some delicious vanilla ice cream!I absolutely loved these mini apple pies– I live for pie crust AND they make perfect individual servings!
Recipe: Pie Crust (See directions below…)
Directions: Cut dough (I used the top of a glass) into rounds and place in a greased muffin pan. Place chopped apples into a bowl and add sugar, lemon juice, lemon zest, dried orange peel, cinnamon, and pumpkin pie spice to taste. Scoop apple mixture into (uncooked) crusts and sprinkle with sugar. Bake until browned; the apples should be fragrant and oozing. Cool on a wire rack and serve with vanilla ice cream/whipped cream!
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Divine!!
So cute and delicious : )
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I love this idea. I hate having to cut into a pie and compromise the outer structure; it never looks the same afterwards. Do these hold up well the day afterwards?
These are so small, I don’t usually cut them, but they do hold up better than a traditional size apple pie. I find that using deep-dish pans (almost cheesecake-like spring pans) make the crust stand more on its own
oh, good idea. Thanks!