2 medium tart baking apples
1/4 cup sugar
2 tsp flour
3/4 tsp cinnamon
1 sheet refrigerated pie crust
Pre-heat oven to 425. Grease a 12 hole muffin tin. Peel, core & chop apples. Combine apples with sugar, flour & cinnamon. Open & unroll pie crust. Flatten out a bit with rolling pin. Cut out 5 circles using a 4 inch wide bowl. Reserve scraps for top of pies. Press a circle inside each muffin hole. Evenly divide apple mixture into each. Use scraps to either make circles to cover top or cut into strips to do a lattice. Make sure you connect your top design to the bottom by gently squeezing, otherwise when the crust fluffs up it will disconnect itself.
Fill empty muffin spaces with water 1/4 way up. Bake until bubbling & golden brown, about 15 minutes. Let pies cool for 10 minutes & then carefully remove from tin with a spoon or by turning upside down into a platter.
Serve with ice cream or cool whip.
I like making this half mixture when I am crunched for time but still need something sweet for a few people. If you're going to double the recipe to use an entire 12 cup muffin tin remember that you might need 3 sheets of pie crusts if you 're going to do more than just strips of lattice work for the top of your pies. I like to do a variation.
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Have a great weekend everyone!!!!! I leave you with one photo of my beautiful Dark Knight.