Voice of the Restaurant Industry
Reported by foodem.com, the online wholesale food marketplace-
We’ve all been there. Getting ready to dig into a pie for dessert at a barbecue or Thanksgiving dinner, the host starts slicing off portions for each guest. The crust sticks to the bottom of the pan, slices fall apart on their way onto the plate, and by the time the last person gets their piece, the first person has already finished theirs.
Here’s a solution to that disaster: individual apple pies! Not only are they ready to eat in an instant, but they happen to be rather adorable. Plus, everyone gets plenty of the crispy pie crust, which we all know is the best part. If you like to go apple picking in the fall and want to use up your apples, this is a great way to do it.
1 package (2 sheets) refrigerated pie crust, or 2 pie crusts from scratch
3 lbs granny smith or golden delicious apples, peeled and diced
¼ cup white sugar
1 tsp vanilla
1 ½ tsp cornstarch
1 tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
Preheat oven to 425 degrees F. In a large mixing bowl, toss apples, sugar, vanilla, cornstarch, and spices. Set aside.
Lay out pie crust dough on a flat surface. Using a 5” circle cookie cutter or glass, cut out circles from the dough. Push each circle into a cup of a regular muffin pan. Press dough into bottom and sides of the pan. Spoon apple mixture into each pie crust until full.
Using the remaining scraps of pie crust, cut ½ inch strips. Arrange four strips on top of each mini pie to create a lattice pattern. Tuck ends of the strips into the sides of the pie to secure.
Bake for 19 minutes, or until crust is golden brown. Let pies cool for one hour. Serve with vanilla ice cream or whipped cream.
Makes 12 pies.
(Photo Source: Emma Waugh)