Apple Pies for 2 (miniature apple pies in mega muffin tin)

Since I only have a mega muffin 6 muffin tin, it was hard to find cooking directions for these pies as they were not in traditional muffin tins. I happened upon a recipe on the smorgasbord we call the internet and I followed the temperature recommendations and made the filling I usually make for apple turnovers, because I know I like it. I was rewarded with tiny pies which were hearty versions of their traditional cousins, and promised to be as tasty as they are beautiful.

Often for me texture is part of what I am attracted to eating and I knew I was making these for my nieces so I tried to ensure the apples were completely cooked. There’s an abundance of apple pie recipes and it can be dizzying to try and find your absolute best recipe. This is not my first time at the apple rodeo so I have some insight about what works, but there is still a moment where you realize the baker’s gods and goddesses have smiled on you, and your pie has seemingly magically come together.

Lessons learned: I have to perfect my process for making the bottom crust size but I suspect the best way is to create a perfect size, measure it’s width and commit it to memory.

Ingredients

3-5 medium apples

0.5 cup of sugar

2 tbs of lemon juice

a generous smathering of cinnamon

a box of refrigerated pie dough (2 crusts)

tsp of corn starch (or so)

Plan of Attack

This is what you have to look forward to!

Optional- go to your loCal apple orchard and Have your family’s children pick copious quantities of apples…

Preheat your oven to 350 DEgrees

PeEl your apples, core and remove seeds and Stems. Rough dice them into The same size cubes and toss with sugar, cinNamon, lemon juice, and corn starch. Put in your medium saucepan and cook thoroughly, STIRRING constantly until the apples are cooked and the sauce resembles drnse syrup. Set aSide to co.

When your apples have cooled, GenerouslY butter your “6 muffin” Muffin tin. And roll out your pie dough. Trace a big mug or sm bowl for the bottom crust and press it into the tin, making sure the edges come all the way to the top.

Generously fill your muffins with your cooled apple mixture.

To make the top, roll out the remaining crust. To make tHe heart shape pictured above, cut out the top using a mug as a cookie cutter (you could also use a bisuit cutter) and take a cold sharp knife to trace a heart shape. Lift The dough off, remove tge heart shape from the miDdle and press down the edges with your fingers and thEn a fork. You could make personalized pies with your letter initial instead of your heart.

to make the lattice top use the rolled pie dough and using your knife cut strips for the top. Lay strups acRoss horizontally and then take tHe remaining strips and weave them verticallt Over and under ever other strip. Press the edges down and trim the excess off

Cook For 40 minutes (apx) and Until your top is browning. Cool completely and then when cook, remove from the Pan.

Serve with a smile and a spirit grateful for harvest season.