Hello Autumn. :) I pretty much L-O-V-E you. Your colors are beautiful and your breeze is refreshing. But, you bring out the baker in me. And a baker I am not. You make me wanna be a better baker. But baking makes me fat. Well, it is not the baking part that makes me fat as much as the eating part... but...
Well anyway, I saw these yummy Honeycrisp apples on sale at the store. I bought more than we could eat, as usual, so it was a good excuse to bake an apple pie. But I like mini things. Little, tiny, itty, bitty, teeny foods are always so much yummier. Or maybe just as yummy, but a whole lot cuter! So mini apple pies for me!
I have never actually made an apple pie before. Let me correct that, I have never actually made a pie before at all unless you count these adorable teeny Key Lime Pies that I made HERE. But it seems like making an apple pie just comes naturally. Cinnamon, apples, sugar... right? Well I guess we will see!
2 Pillsbury Refrigerated Pie crusts
3 large baking apples. (I used Honeycrisp, but you could use Granny Smith)
1/2 cup sugar
1.5 TBSP flour
1.5 TBSP cinnamon
1/4 teaspoon nutmeg
2 TBSP butter
A muffin tin
Preheat oven to 425
1. Peel and chop apples into small pieces.
2. Mix dry ingredients together.
4. Use a large cup or jar to cut out circles from the pie dough.
6. Continue with half of the circles.
7. Fill the cups with the apple mixture.
8. Top with another circle cut out. Press down to seal.
10. Melt butter and brush onto the top of each pie.
Want to print the recipe? Follow my link to the printable PDF. Click HERE