Autumn is my favorite season. I love everything about it! I love pumpkins, hayrides, mums, corn mazes, the beautiful foliage, and the crisp, cool weather; but most of all, I look forward to our annual tradition of apple-picking with my family.
With the apples we picked this year, we made apple crisp and a traditional apple pie, but I also thought it would be fun to try to make mini bite sized apple pies. I found this recipe from centercutcook.com, and then we made a few of our own modifications to the topping.
This is what we came up with, and they were a huge hit in our house! I hope you like them, too! 🙂
- 1 refrigerated pie crust (or make your own)
- 2 cups apples, finely chopped (we used Cortlands and Macs because that is what we had. They came out great!)
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 3/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 stick butter, softened (4 tablespoons)
- Preheat oven to 425 degrees. Grease a muffin tin.
- Unroll 1 refrigerated pie crust onto work surface. Cut out 12 rounds using a 3-inch round cookie cutter (or, if you don’t have one, use a plastic cup with a 3-inch diameter. Press into the dough and trace around it with a sharp knife until it releases.
- Gently press each dough round into the bottom of a muffin cup. The dough should just start to slightly go up the side of the muffin cup.
- In a large bowl, combine chopped apples with 3 tablespoons sugar, 1 tablespoon flour, 3/4 teaspoon cinnamon, and 1 teaspoon lemon juice. Divide this mixture evenly among the 12 mini pies.
- In a small bowl, combine 1/2 cup white sugar, 1/3 cup all-purpose flour, 1 1/2 teaspoons cinnamon, and 1/2 stick softened butter. Use a fork to mix all ingredients until crumbly. Divide this mixture evenly among the 12 pies.
- Bake for 18-20 minutes or until the tops are golden brown.
- Allow the mini pies to cool before carefully removing them from the pan.
- Enjoy! 🙂