Ingredients:
- 6 Granny Smith Apples, peeled and corded
- 1 box of store bought frozen pie crust, at room temperature
- 1/2 cup butter (1 stick)
- 3 Tbsp. flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- Melt the butter in a small saucepan on medium heat. Stir in flour to form a paste (but not crumble). Add water, white sugar and brown sugar, bring to a boil. Reduce to low heat, simmer until thicken. Remove from the heat and cool.
- Dice the apple to small pieces and add to the chilled sugar mixture, mix with a spoon.
- Preheat oven to 400 degrees F. Line 24 cupcake liners in muffin pans, lightly spray with no-stick cooking oil (for easy removal later).
- Use a large size biscuit cutter to cut out 24 round pieces of mini pie crust and lay on the bottom of the muffin tins. Evenly fill the apple mixture in the center of the pie crust, lightly press down to the bottom of tin. Place the leftover broken pie crust on the top.
- Bake for 15 minutes. Then brown the top by turn oven from bake to broil for 1 minutes.
You can also use this receipt to make 2 regular 8-inches round apple pies. You can easily purchase two boxes pie crusts, lay one sheet on the bottom of baking pan, fill up apple filling, cover with anther pie crust, trim the edge around the pan, slice few lines on the top for hot air able to come out during baking. Preheat over to 400F and bake for 20 minutes, then reduce to 350F to bake another 30 minutes. Turn off the oven, let pies set in the oven to cool for another 30 minutes. It is easier to cut into slices when it is completely cool. But I like to eat when it is still warm...also yummy to eat with a scoop of cold ice cream.
