Tiny Apple Treats (Print Version)
# Ingredients:
→ For the Apple Filling
01 -
4 apples with a tangy flavor, like Honey Crisp or Granny Smith
02 -
1 tablespoon of lemon juice (use bottled or fresh)
03 -
1/4 cup of plain white sugar
04 -
1/4 cup all-purpose flour
05 -
1 teaspoon of cinnamon powder
06 -
2 tablespoons of salted butter
→ For the Crust
07 -
Two pie crusts, either store-bought or your own
08 -
One large egg
09 -
1 tablespoon of water
10 -
1 tablespoon of sugar (choose turbinado or white)
# Instructions:
01 -
Turn on your oven to 400°F and let it heat up. Take the crusts out of the fridge and leave them on the counter for about 15 minutes so they’re easier to handle.
02 -
Peel the apples, take out the cores, and cut them into slices about 1/4-inch thick. Put the slices in a big bowl and coat them in lemon juice to keep them looking fresh.
03 -
Combine the cinnamon, sugar, and flour in a bowl. Blend this mix into the apple slices until they’re covered evenly. Put the apple mix in a medium pot, top it with butter, and cook with a lid on over medium heat until the apples soften up.
04 -
On a surface lightly dusted with flour, roll out the pie crusts. Use a round biscuit cutter that’s between 3.25 and 3.5 inches to cut out 12 circles. Press each circle gently into the cups of a 12-slot muffin pan.
05 -
Scoop around 2 tablespoons of the apple mixture into each crust. Use the leftover dough to either make thin strips for a lattice top or cut smaller circles (about 2.5 inches) to use as top crusts.
06 -
Stir together the egg and water to make a simple egg wash. Use it to coat the tops of each pie, then sprinkle some sugar on top. Put the muffin tin on a baking sheet lined with parchment paper, and bake everything for about 15 minutes until the pies look golden and delicious.
# Notes:
01 -
Putting parchment paper under the muffin pan catches spills and makes cleaning up super easy.