This makes 6 mini pies but can easily be doubled to make a full tray. You can use excess scraps of the dough to create cute decorations for the top of the pies if you are feeling creative. Be sure to peel the apples thoroughly and rinse them as the skin has quite a bit of yeast.
2 granny smith apples, peeled and cored
¼ cup white sugar
¼ cup brown sugar
1 tablespoon flour
1 tablespoon potato or tapioca starch
¼ teaspoon ground cinnamon
Pinch of nutmeg
2 teaspoons lemon juice
1 ½ teaspoons butter (6 - ¼ teaspoon portions)
Cream for glazing
Sugar for glazing
1 recipe 8 inch pie crust, in 12 even portions
Roll out the 12 mini pie crusts to about a 1/8 inch thickness to fit into your muffin tins with a ½ inch overhang. Place 6 rolled rounds into a plastic zipper bag and return to fridge.
Place the remaining six bottom pie crust into 6 of your muffin cups, carefully shaping them to fit them evenly into the hole. Try not to pull the pastry as it makes it tougher.
Cut peeled and cored apples into quarters.
Slice each quarter into thin slices (about the thickness of a dime).
Place sliced apples in a medium sized bowl.
Add sugars, flour, starch, spices and lemon juice to apples.
Toss to coat well.
Fill each mini pie shell with apple mixture, it should mound over the top of the tin.
Dot the top of each mound of apple mixture with ¼ teaspoon of butter.
Preheat oven to 350 degree F .
Retrieve remaining pie dough and cover each mini pie with a top crust.
Fold over overhanging crust and crimp.
Using a sharp knife, slice 3 small vents in the top of each mini pie.
Brush the top of each pie with a small amount of cream and sprinkle with sugar.
Bake for about 35 minutes or until the crust is golden brown.
Cool for 10-15 minutes before eating.