Mini Apple Pies
Marlynn Schotland, Urban Bliss Life
One package of two rounds of pre-made pie crust
thawed at room temperature
peeled, seeded, cut into very small pieces
packed brown sugar
ground all spice
Cinnamon Sugar mixture: 3 tablespoons granulated sugar mixed well with ½ teaspoon ground cinnamon
Preheat oven to 375 degrees.
Grease the bottom and sides of four mini pie or tartlet pans.
In a large bowl, combine cut apple pieces, brown sugar, granulated sugar, cinnamon, nutmeg, and all spice until spices are evenly dispersed among the apples. Set aside.
Unroll one of the pre-made pie crust dough rounds.
Using a large round pastry cutter or the edges of one of the mini pie pans, cut out large circles of dough.
Gently place each circle in the bottom of a mini pie pan and press up the sides.
Scoop generous helpings of the spiced apple filling into each tartlet pan and spread evenly.
Unroll the second pre-made pie crust dough. Using a pastry cutter or knife, cut strips that are slightly less than ½" wide and just slightly longer than the circumference of each apple pie round.
Lay strips over the pie filling in a lattice pattern. Brush the top of one mini pie with melted butter, then immediately sprinkle the cinnamon sugar mixture over it; repeat on remaining mini pies.
Place prepared mini pies onto a shallow rimmed baking sheet.
Bake at 375 degrees for 25-35 minutes, until the tops of the lattice pie crusts are golden brown.
Allow to cool for at least 10 minutes out of the oven before digging in.
Makes 4 mini apple pies.
You can substitute palm coconut sugar for brown sugar and Stevia for the granulated sugar, if you wish.
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