I posted these mini apple pies from sugar mommas around this time last year and am constantly asked for the recipe again and again! They are great for holiday cooking in the classroom and for deserts at home!
• 4 Medium Pippin or Granny Smith apples
• 8 Mini Pot Pie Pans (aluminum foil)
• 4 Boxes pre-made pie crusts
• 1 cup sugar
• 1 cup graham crackers
• ½ cup flour + ¼ c. for rolling out pie crust.
• 1 Tsp. cinnamon
• 1/2 lb. unsalted butter (2 sticks)
• 1 sheet parchment paper
1. Roll out the dough. Place a piece of parchment paper on a flat work surface. Sprinkle the work surface with some flour. Unwrap one chilled roll of pie crust dough and place it on the floured surface. Sprinkle the top of the dough with a little more flour. Cut two, 6 inch circles from each sheet of dough.
2. Cut out lattice strips. With the remaining dough use a ruler or a straight edge and a pizza wheel or a small knife. Cut 4 strips per pie. Each strip should be 2 inches long x ½ inch wide to lay across the top of the pie. You should have 32 strips total. Set aside.
3. Cut the apples. Peel and thinly slice apples. Then cut the apples slices once more into 1 inch x 1 inch pieces. One apple is enough for two (2) mini pies. Make a small pile of ½ apple pieces for each pie. Set aside.
4. Make the mixture. In a bowl combine sugar, graham crackers, flour and cinnamon. Mix together. In a separate, microwave safe bowl, melt butter (heat in 10-20 second increments until melted so you don’t overdo it).
5. Assemble each pie. Gently press the dough into the mini pie tin with your fingertips. Any excess dough should hang over the tins. Use a pastry brush to spread a thin layer of butter on the dough in the bottom of the tin. Place the cut up ½ apple into the pie shell. Pour 1/3 cup of the dry mixture over the apples. Pour 3 tsp. melted butter over the mixture.
6. Finish the lattice top. Lay 2 of the lattice strips horizontally across the pie. Lay the remaining 2 lattice strips vertically over the bottom strips. Cut away any extra dough hanging over the edge of the pie tin with a small knife.
7. Pinch the edges. Pinch the edge of the pie with your fingers around the border. Use a pastry brush to brush a thin layer of butter over the lattice strips and the border. Sprinkle the top of the lattice strips with cinnamon sugar just for fun!
8. Bake. Put the pie on a baking sheet. Put in the oven. Bake pie for 30 minutes on 350ºF until crust is golden brown and the smell of cinnamon sugar overwhelms you! Using oven mitts, carefully remove the baking sheet and set aside to cool.
9. Eat. Eat your mini pie plain or rush to the freezer and put a dollop of vanilla ice cream on top. DELISH!
Yields 8 mini pies!