These miniature version of apple pies are adorable and perfect for on-the-go snacking. Though they’re smaller, they’re packed with apple flavor and wholesomeness.
1 package (2 ct.) rolled pie crust
2 apples, cubed
1 tbsp. lemon juice
1/3 cup sugar
1 tbsp. + 1 tsp. cornstarch
1/4 tsp. of cinnamon
pinch of nutmeg
1/4 cup almonds, chopped (optional)
1 egg, beaten
Heat oven to 400 F. Cut 8 circles on rolled pie crusts. Large cookie cutter works best.
Gently pat down 4 pie crust circles individually into its own muffin well. Leave extra room of pie crust over the lip of the muffin well. This will be used to pinch and seal the bottom and top pie crusts together.
Beat egg, set aside.
Peel, core and chop apples.
In medium bowl, combine and stir apples, lemon juice, sugar, cornstarch, cinnamon, nutmeg and almonds until evenly coated. Spoon apple-mix evenly into each of the 4 pie crust-coated muffin wells.
Cut 3-5 small vents on top of the pie and lightly brush egg on the top.
Bake for 20 min. or until a knife inserted into an opening of the pie can poke through a apple piece smoothly without friction.