Tuesday, November 27, 2012

Mini Apple Pies

This was a great accompaniment to the Pumpkin Pie I made for Thanksgiving dinner and easy to transport! We thought they tasted the best served warm but they are also good cold and would be a nice addition to an appetizer table.

Mini Apple Pies

10-12 mini pies

1            vegan pie crust (rolled out - or you can make your own favorite crust)
4            cups of small diced apples (3-4)
6            tablespoons flour
3/4         cup sugar (or less)
2            heaping teaspoons of cinnamon
1/4         teaspoon nutmeg (optional)
2-3         tablespoons soy margarine (chilled)
              melted soy margarine, enough to brush each pie

Cut up to 4 cups of apples into small 1/2” bits.  Mix apples with the flour, sugar, cinnamon and nutmeg.  Stir until all the apple bits are nicely coated.

Unroll piecrust (or rollout your homemade) and cut circles out (10-12), a wide mouth mason jar ring works well.  (use left over pie crust for little strips on top of filling).

Prepare your muffin tins then line with the piecrust circles.  Fill each crust with apple mixture and push the crusts down the rest of the way.  Fill until slightly mounded.

Put a dab of the soy margarine on each mini pie.  Cover with left over dough in strips or little shapes.

Brush with melted soy margarine and bake at 400 degrees for 18 – 20 minutes.  Keep an eye on them – maybe check at around 12 minutes.

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