Baby Apple Pies

By mitzzy

What is cuter than a wee baby apple pie? This charming little pie is sure to please any apple pie lover. Baby pies, aka hand-held pies, are pie’s answer to the cupcake trend. But like the cupcake trend, this one shows signs of staying a long, sweet time. Mini pie pans are to be found everywhere and you can also be creative (even a half moon pastry is a hand-held pie). These little pie pans are from http://www.hlchina.com, the makers of famed Fiestaware. They also go from freezer to oven so you can make a slew of pies ahead and have some rainy day treats.

Ingredients

• Pie dough for 1 double crust pie or BetterBaking.com's Classic Pie Dough
• Filling
• 5-6 cups diced apples
• 1 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• Finishing Touches
• Cream or milk
• Sugar

Preparation

Step 1

Prepare dough and chill at least an hour before using.

Preheat oven to 400 F.

Have four small pie pans ready. Line a baking sheet with parchment paper.

Roll out dough to line the pie pans.

In a large bowl, toss the apples with sugar, lemon juice and cinnamon. Spoon evenly into pies. Roll out dough to make 4 pie covers or tops. Press tops onto pies, using some cream or milk as the glue to make it adhere. Brush tops with cream or milk and sprinkle with sugar and dust with cinnamon. Place on baking sheet.


Bake until pie juices ooze out, lowering temperature to 375 F mid way through the baking (about 20 minutes in). Bake until tops are nicely browned, about 30-40 minutes. Cool an hour before serving (if you can wait)

Makes 4 small pies or many tiny ones.