Who doesn’t love a personal pie? But actually. They’re the best.
- 8 small apple
- 12 tablespoons of flour
- 1 1/2c of sugar
- 4 heaping teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
- Pillsbury refrigerated pie crusts OR make your own! I used one Pillsbury crust and made my own crust as well.
For the pie crust:
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
1. Make pie crusts: (I halved the recipe because I only needed one extra pie crust). In a food processor put flour, salt and sugar and pulse until mixed. Add butter and pulse a few times until butter is evenly mixed throughout, but so that you can still see small chunks of butter. Add tbsp of water as needed to get dough to stick together. Turn out dough onto floured surface and gently knead dough until it all comes together- be careful not to over-do it! Separate into 2 balls and wrap in plastic wrap and refrigerate for at least an hour.
2. Cut up 8 small apples into small cubes and put in a large bowl. Mix in flour, sugar, cinnamon and nutmeg until apples are evenly coated and let sit for 5 min. Mix again, juices from the apples will make everything stick nicely.
3. Roll out dough on a clean surface and cut circles to fit into cupcake tins. I used measuring cups and good judgement, you could also use the lid of a wide mason jar. Line each cupcake tin with the dough and press gently down. Fill about full with the apple mixture. I made 18 pies, you can make up to 24. Place 1/2 in cubes of butter on top of each pie. Cover with excess dough and coat with melted butter.
4. Bake in oven at 400 for 18-20 min, mine were done at 18!