Mini Apples Pies

Happy 4th of July! We have been invited to a party tomorrow and I told my hostess that I felt like baking a pie. However, she mentioned that she would be serving desserts as finger food and so, could I make individual pies? I love a challenge and I think they turned out great!

I started making the pies in a 12-hole muffin tin and Ashley suggested topping them with patriotic stars and stripes.

They look so cute on their own, and laid together they make a pretty good flag. This recipe makes 24 mini pies. Serve with whipped cream or ice cream for a great dessert.

Mini Apple Pies ( Makes 24)

Ingredients:

Pastry crust:

5 cups all purpose flour

1/2 teaspoon salt

2/3 cups shortening

2 sticks unsalted butter, cut into 1/2 inch dice

2/3 cup ice cold water

Filling:

5 apples, I mixed granny smith and golden delicious

1/4 cup sugar

2 tablespoons butter

Juice of half lemon

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

Directions:

Prepare crust: In a large bowl, mix together the flour and salt. Add the shortening and rub into the flour (with fingertips or cutter). Mix in the cut up butter and rub into the mixture until the size of peas.

Gradually add the water and mix with a fork - the dough will come together into a ball. Divide into two and wrap the dough in plastic wrap, pressing into a disc. Refrigerate for at least 30 minutes.

Prepare filling: Peel and core the apples, and cut into 1/2 inch dice. Sprinkle with the juice of 1/2 lemon. Melt the butter in a medium pan, add the apples, sugar, cinnamon and nutmeg. Cook over medium heat until the apples soften, approx 10 minutes. Allow to cool.

Assemble pies:

On a clean countertop, roll out the dough to approx. 1/8 inch thick. Using a cookie cutter or glass, cut circles about 4 inches in diameter.

Preheat oven to 375 degrees Fahrenheit. Grease a 12 hole muffin tin with non-stick spray. Line the holes with the pastry discs and fill with a heaping teaspoon of apple filling.