Nothing reminds me more of the fall than apple pies. The trick to living in a college dorm on a college budget, is exactly how do I replicate a homemade, out of mom’s oven onto the kitchen table in a dorm room? The answer was this quick and easy mini apple pie recipe I’ve seen floating around Pinterest.
It’s an easy mix, bake and set recipe that anyone can tackle. That is not to say that a little ingenuity was required to execute this creation- mostly the lack of a rolling pin turning into a re-purposed wine bottled filled with water! These are perfect bite sized savory and sweet snacks that fill you up with just the right amount of appley goodness.
- 6 cups thinly sliced, peeled apples (6 medium)
- ¾ cup sugar
- 2 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
*To save time I used store bought pie crust (2 packages)
- First grease your muffin tins with shortening or non-stick spray.
- Then, roll out one piecrust and use the bottom of a glass or cup that is roughly and inch larger than the mouth of the muffin tin cups. Line each muffin tin cup with one base crust.
- Place in the oven at 425 degrees for 9 minutes or until lightly golden. (Don’t leave them in too long since they will go back in the oven when we add the filling and top crust)
- In a large bowl, mix all filling ingredients.
- Once the bases are done, remove them from the oven and add filling enough to come up just to the top of each muffin tin cup.
- Use the second piecrust to cut strips for a latticework top crust- or any shape you want! Feel free to get creative here.
- Place the tins back in the oven for 25-35 minutes at 425 or until golden brown.