When I first saw these on Katie’s cooking blog, Good Things Catered, I KNEW they’d be perfect for the holidays. Actually, I sent the link to my mom because I knew she’d be doing parties for the holidays and would be looking for bite-sized treats.
I think I did two things wrong – I think I piled too much apple mix into the crust, and I think I cooked them too long – they got a little charred at some spots. BUT … Oh.My.God. were they good. I didn’t spray my tins so some were a little difficult to get out, and those turned out being kinda crushed – but once they were in my mouth, it didn’t matter!
Since I made them on Wednesday, I stuck them on a paper plate and put them in a plastic bag for storing. Apparently they were in just the right spot cause the next morning I woke up to this:
When I asked Scott what happened, he says “Oh, um … Loki sat on them while he was trying to look out the window.” Silly cat! But, like I said, they still tasted good!
Bite-size apple pies
from Katie, Good Things Catered
(Go look at hers – they’re MUCH prettier than mine)
1/2 recipe basic pie dough (I used already-made dough from Pillsbury – the one you roll out)
3 extra large apples, peeled, cored, and diced (any kind that will keep it’s crisp like granny smith, ginger gold, gala, etc)
1/4 c. brown sugar
1/4 c. granulated sugar
3 Tbsp golden raisins, chopped fine (I omitted)
1 Tbsp all purpose flour
1 Tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1 pinch salt
2 Tbsp butter
raw sugar for sprinkling
1. Place a heavy baking sheet in oven and preheat oven to 425 degrees
2. Spray mini muffin tin with baking spray.
3. Roll out pie dough and using 2.5 – 3 inch circle biscuit cutter, cut dough into 24 circles.
4. Press each circle into mini muffin tins, pressing dough up the sides.
5. In a large bowl combine remaining ingredients, excluding butter and raw sugar, and toss to combine well.
6. Spoon apple mixture into pie crusts, making sure to overload each crust with apple mixture (it will cook way down).
7. Divide butter into 24 small pieces and place one small piece on top of each pie-lette.
8. Sprinkle tops of each with raw sugar and place pies in oven and bake for 25 minutes.
9. Reduce oven temperature to 375 and bake until apples release a bit of juice and crust browns, about 25 minutes additional.
10. Remove from oven and let cool completely before removing from tins.