Individual Apple Pies

October 25, 2012 by

Individual Apple Pies

Individual Apple Pies

Serves	6
Prep time	35 minutes
Cook time	20 minutes
Total time	55 minutes
Meal type	Dessert
Misc	Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion	Christmas, Formal Party, Thanksgiving

These mini apple pies are overstuffed with caramel-y, cinnamon apple filling and have a delightful buttery crust. They are the perfect dessert for a holiday, housewarming, or any day!

Ingredients

Crust

1 cup flour
1/3 cup butter (cold)
1/2 teaspoon salt
2 heaped teaspoons water (cold)

Filling

4 Medium apples (I like Granny Smith)
2 tablespoons butter
1/2 cup brown sugar
2 teaspoons cinnamon
2 heaped tablespoons corn starch
1/3 cup water

Directions

Step 1
Preheat oven to 400*
Filling
Step 2
Peel, core, and chop apples and place in a skillet. Sprinkle with the cornstarch and stir. Add in the sugar, cinnamon and water and cook over medium heat, stirring occasionally, for about 10 minutes or until apples just start to soften and a sauce forms. Turn off heat.
Pie Crust
Step 3
In a food processor pulse together flour, salt, and butter until it looks like crumbs. Add water a little at a time until a dough forms.
Step 4
Roll out dough on a clean surface to 1/4" or so thickness. Cut out 6 circles using a cookie cutter or a glass about 3 1/2" wide. (You will have to re roll to get all 6 circles, but work quickly. You want the butter in the dough to melt in the oven, not on your counter.) Place circles in a muffin tin and press lightly to form the pie shell. Roll out the remaining scraps of dough and cut into strips or shapes to place on top of the pies.
Step 5
Spoon generous amounts of the filling into each pie crust. I overfilled mine to give them nice high rounded tops. Place remaining strips or shapes of dough on top of the filling.
Step 6
Bake pies for about 20 minutes or until crusts start to become golden. *For a darker crust brush an egg wash over pies before baking. Let cool in the pan completely before removing.