Did you think that Olivia and I had given up on our cooking adventures? After a couple busy months (vacations, house improvements, missions trips), we both finally had the time to connect over a recipe! It was kind of spur of the moment so we were pleased when the final pictures turned out pretty darn good! This recipe is adapted from a picture I found on Pinterest several years ago… so please don’t hate me for the “pinch of this” and “probably this much”.
– 4 Granny Smith Apples
– 1 Pie Crust
– Apple Pie Spice (Or you can use plain ol’ cinnamon and cloves)
– 1/2 cup sugar
– 4 tsp lemon juice
– Preheat the oven to 350 degrees.
– Cut off the tops of the apples and carefully spoon out the inside fruit into a bowl. Do your best not to break the apple skin.
– Sprinkle a tsp of lemon juice into each hallowed out apple to help with browning.
– Once you’ve removed the core pieces from the bowl, mix the sugar and spices with your apple pieces. The amount of spices is to your taste. I think I used a little over a teaspoon.
– Spread out your pie crust and, using a glass, cut out four circles.
– Put your mini pie crusts into a muffin tin and fill each to overflowing with the apple mixture.
– Bake mini pies for 30-45 minutes or until the crust is finished and the apples are soft.
– Let the mini pies cool for a few minutes and then place them inside the hallowed out apples.
Just a few notes:
– This recipe left me lots of apple mixture so I made another little pie in a ramekin.
– You can totally add a topping to your mini pies! I’ve used a simple oatmeal crumble topping recipe before or you can use the leftover pie crust to make a lattice top. Either way, just put it on before baking and continue as usual.
My brother Garrett (the tall cute one in the last picture) dropped by just in time to help us taste test this recipe. You have his stamp of approval. 🙂
See the rest of the delicious photos over on Olivia’s blog! And then go make some mini apple pies for yourself!