Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe is by McIntosh College Chef Michael Ciuffetti CEC, and Culinary Student JoAnn Riveria. It makes 4 mini pies.

Ingredients Nutrition

Directions

  1. Peel and core apples and coarse chop.
  2. Toss together the apples, cranberries, nutmeg, cinnamon sugar, and slivered almonds.
  3. Roll pastry into 8 each 4 inch circles 1/8 inch thick.
  4. Line the mini pie pans with a layer of pastry.
  5. Fill with about ½ cup apple filling.
  6. Top with another layer pastry and press down to seal.
  7. Press the edges securely and crimp with your finger tips.
  8. Cut small slits in the pastry to allow excess steam to escape.
  9. Bake for 25 minutes in a 350 degree oven until a deep golden brown.
  10. About 25-30 minutes.

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