Can I just admit something right now?! I have never been a huge pie fan. I know that is rather scandalous in view of Thanksgiving just around the corner, but I just always felt like there was too much filling, and too little crust.
So when my Mom would make her amazing pies, with her even more amazing pie crust, then I would just cut the crust off the edges and leave the rest!
Then I discovered hand held pies. These mini pies are the perfect crust to filling ratio. They are even delicious for those who are not yet convinced on the whole pie craze.
Today I made apple pies, but they are also delicious as pumpkin pies as well.
Begin by making Mom’s pie crust.
When you have made your pie crust, then you can make the filling. For the filling you will need:
Chop your apples slices and place in bowl. Melt butter in microwave. Add butter to apple slices and stir until they are well coated. Add sugars and cinnamon. Stir well.
Preheat your oven to 400°F. Cut 3 inch circles out of your pie crust. Place them into a silicone cupcake pan or a greased muffin tin. Press them down gently so that they adhere to the bottom and the sides of the tin. Add your filling. Cut the rest of your pie dough into long thin strips. Create a criss cross pattern on top of your pie. Weaving together 4 strands of crust in each direction. Braid three thin strips of pie crust together or twist two pieces together to form the border of your pie and place it around the edge to each mini pie crust.
Coat each pie crust with egg yolk using a pastry brush and sprinkle with sugar. Bake at 400°F for 8-10 minutes. Keep an eye on them because every oven varies. You want the crust to look golden brown. If it looks like it is browning to quickly you can cover the crust with aluminum foil.
Serve with a dollop of vanilla ice cream! Enjoy!
Leave a Reply