Mini Dutch Apple Pies

photo by flower7




- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
24 mini pies
ingredients
- 2 Pillsbury ready made pie dough
-
For Apple Filling
- 3 fuji apples, peeled, cored, diced
- 1⁄2 lemon
- 1⁄2 cup granulated sugar
- 1⁄4 cup light brown sugar, packed
- 3 tablespoons flour
- 1 tablespoon apple butter
- ground cinnamon, to taste
- 1⁄4 teaspoon nutmeg, to taste
-
For Topping
- 3⁄4 cup flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup light brown sugar, packed
- 1⁄3 cup butter, firm
directions
- Preheat oven to 400.
- Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
- Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
- Press dough circles into cup.
- In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter.
- In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled.
- Fill each pie dough with apples to top. Sprinkle topping evenly over apples.
- Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.
Reviews
-
I halved this to use a single leftover ready-made pie crust. I used two whole apples because as I was chopping it didn't look like 1 1/2 would be enough. The apples I had were *very* sweet so I just used 1/4 cup brown sugar in the filling (no white sugar). Otherwise followed the recipe, using about 1 Tbsp lemon juice in the filling and a homemade apple butter (recipe #329930) Also used 3 Tbsp butter in the topping (rather than 2Tbsp+2tsp which is half of 1/3 cup). The foil lifters were a great idea but I should have removed them from the pan sooner - once they cooled for 5-10 min., the "caramel" that had bubbled up around the tops had stuck to the pan so some of them got a bit mushed when trying to loosen them. In the end, these were very time consuming for me but extremely cute LOL and of course super tasty! Thanks for sharing! [Made for Spring 2013 Pick A Chef]