I love a good apple pie and these mini apple pies are both delicious and adorable. Plus, they are fairly simple to make (always a must in my book!). Since I was making these for Emery’s school Thanksgiving luncheon, I quadrupled the recipe, but for a small serving of 4, here’s what you need:
4 large Granny Smith apples (organic if possible)
1 (21 ounce) can apple pie filling (if you have time to make your own, here’s a great recipe)
1 teaspoon ground cinnamon
1 (14.1 ounce) package rolled pie crust (use just 1 of the 2 crusts in the box)
1. Preheat oven to 400 degrees.
2. Wash apples and cut the top off – about 1/2 an inch worth.
3. Use a spoon or melon baller to remove the core leaving about 1/4 an inch thickness around the empty center.
4. Mix the cinnamon and apple pie filling in a bowl. I added pieces from the removed core to the filling to make it a little more crisp and chunky.
5. Place empty apple shells in a pan with just enough water to cover the bottom of the pan.
6. Spoon filling into each of the apples, up to the top but not overflowing.
7. Unroll dough and cut into 1/2 inch strips. Lay 3-4 strips across the top of the apples, then weave in perpendicular strips top to bottom, creating a lattice pattern as you go over and under the first set of strips.
8. Add a dash of cinnamon to the tops.
9. Bake 20-25 minutes until the crust is golden brown. Carefully remove apples from the pan to cool on a plate or platter. Taste test and enjoy!