Fall is apple season, and in honor of that, there should be pies. If there should be pies, why not mini pies? They’re a lot cuter than regular pies, and easier to make (lattice top not required). I saw this great recipe from Food Network, and of course put my own spin on them, making them the perfect little fall bites.
3 apples (I used Golden Delicious) [$1.50]
1 pint raspberries [$3]
2 packages (or 1 if you only want to make about 10) premade pie dough [about $2.50 a pack]
1 lemon [.50 cents]
ground cinnamon (I had it already, but it normally runs about $3 for a container)
1 egg (I already had it on hand, but it runs about $1 for a six pack)
flour (I also had this in my pantry, but a bag costs about $2)
Preheat oven to 375.
Cut up apples into small pieces and mix in a bowl with the raspberries, lemon juice, and a few tablespoons of sugar. Put in a pot over medium high heat and cook until berries become soft, about 6 minutes. Throw a teaspoon of flour on the fruit and cook for a few minutes more. Set aside and let cool.
Roll out pie dough on a floured surface and use a cookie cutter or, if you’re me, a small glass to cut out circles from the dough, I had enough from one box to make about 10 little pies. Place circles on a baking sheet lined with parchment paper and put a little filling on each circle. Top with remaining dough and use a fork to press the edges together and cut a little x in each one. Brush with a beaten egg and top with a little sugar and put in the oven for about 25 minutes or until golden.
Serve with ice cream and be happy that apple season is here.
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