Mini Apple Pies

By toobze

This is a Pampered Chef recipe and will reference some of our great products.

Tools: Deep Covered Baker, Cut and Seal, Large Bar Pan, silicone basting brush, Cinnamon Plus, Silicone Pastry Mat

Ingredients

• Two rounds of pre-made pie-crust (or your own) to make about 12 hand pies.
• 2 Tablespoons butter
• 6-8 apples (any variety) peeled, cored, and chopped into small pieces
• 1 Tablespoon lemon juice
• 1/2 cup granulated sugar, organic or your choice
• 1/4 cup brown sugar, organic or your choice
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger (or 1 tsp The Pampered Chef’s Cinnamon Plus)
• 1/2 - 1 cup water
• 1 Tablespoon cornstarch

Preparation

Step 1

Apple Pie Filling*

Peel, core, and slice apples - easily done fast with our apple peeler/corer/slicer.

Melt butter in Deep Covered Baker in micro, stir in the apples, lemon, sugar, salt, nutmeg, cinnamon and ginger. Cover and microwave on high, stirring occasionally until the apples have softened and begin to break down, about 10 minutes.

Add water and cornstarch and continue to cook, stirring every 3-5 minutes until desired thickness.

Cool and assemble pies.
*Filling can be made ahead of time and stored in freezer.

Assembly
Preheat oven to 425 degrees.

I used two rounds of pre-made pie-crust (or your own) to make about 12 hand pies. Working with one round at a time, lay out dough on parchment paper or silicone pastry mat and cut out shapes using Cut and Seal or round cookie cutter. Place a heaping Tablespoon of filling in middle of each circle (only half of what you cut out-these are the bottoms). Keep a small perimeter bare around the edge. Place a second circle on top of the first and use the Cut and Seal to crimp and seal edges together OR use your fingertips to seal the edges. You can then use the tines of a fork around the edge of the circle. Repeat with the remaining mini-pies.

Place the pies on a Lg. Bar Stone or parchment lined sheet pan. Beat an egg with a 1 Tablespoon of water for egg wash. Brush the tops of the pies with egg wash and sprinkle with a cinnamon sugar. Using a knife, make a small “x” in the middle of pie so steam can escape.

Bake for about 10 minutes. Try to cool because everyone will be snatching them up, burning their fingers and tongues.