Mini Apple Pie

Sometimes you stumble upon something and Eureka!, an idea strikes.

When SWEETTABLESCAPES found these miniature foil ashtrays at Party City, they seemed like the perfect size for yet another diminutive dessert. And so it was, that we used them for some delicious and seasonal apple pies…

Our recipe is meant for a quick and delicious result, so we use frozen pastry dough (Pillsbury makes the round ones and Pepperidge Farm the square version), cut it in tiny circles with a cookie cutter and fill it with the following mix: (for an even faster result, use some store-bought apple butter). The following recipe is from Better Homes and Gardens, Sept 2010.

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2 apples, peeled, cored and chopped finely

1/4 cup sugar

1 tsp apple pie spice

1 tsp lemon juice

Dash salt

1 TBsp cornstarch

2 TBsp water

For the egg wash which you’ll brush on the assembled pies to give them that golden look :

1 egg, separated, 2 tsp water

2TBsp sugar

1/2 tsp apple pie spice

Cook apples, 1/4 cup sugar, 1 tsp apple pie spice, lemon juice and salt over medium heat for 3 to 5 minutes, stirring occasionally. In small bowl, combine cornstarch and 2 TBsp water until smooth. Add to apple mixture, cook, stirring constantly until mixture is thickened and well combines. This will happen quickly.

Unroll your dough, cut circles, place in ashtray…Spoon scant Tbsp of apple mixture into the center of each cutout. Mix egg white and 1tsp water, brush on edge of cutouts and stick second cutout on top of first. Use a fork to seal edges. (We added small apple shapes to the top of our pies but of course, this is optional)

In a small bowl, mix egg yolk and remaining 1tsp water, brush atop pies. Sprinkle with remaining sugar and apple spice. Bake 15 to 20 minutes in 375 F oven.


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