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Homemade Pie Crust:
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Measure flour and salt; place in bowl.
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Measure shortening add.
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Cut shortening into the salt and flour until it looks like cornmeal.
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Add cold water.
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Mix with fork just until blended.
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Roll onto a floured surface.
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Using a smaller size biscuit or circle shape, cut shapes out of dough.
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Wrap around the backside of the mini muffin pan, pressing to touch the muffin part of the pan.
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Bake for 10-12 minutes.
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Remove and allow to cool for 5 minutes then remove from pan and place on wired rack to cool.
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Fill with the apple pie filling.
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Using remaining dough, cut out shapes using mini cookie cutters.
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Apple Pie Filling:
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Chop apples and place in a bowl.
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Pour lemon juice and toss together,
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In a large stockpot or dutch oven combine water and begin heating.
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In a medium bowl combine sugars, cornstarch, cinnamon, allspice, nutmeg and combine all together,
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Try to break down any clumps of brown sugar.
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Once the water has started to boil add the flour/spice mixture whisking mixture into the water.
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Allow the mixture to come to a boil and stir often.
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Add apples to the boiling mixture and stir often while cooking over medium heat for 30 minutes.
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I left the lid on for the fist 20 minutes and only lifted to stir the mixture.
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Use a spoon to test the tenderness of the apples, which should be soft to the touch, once done.
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Allow to cool and use in pie crust or place in a jar in the refrigerator.
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I recommend using this mixture within two days.
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If using in mini pies use about a teaspoon amount. I used the spoon I would eat cereal with to fill my cups.
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Then top with the decorative piece of dough that has been brushed with melted butter and sprinkled with cinnamon sugar.
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Place mini pies in a baking dish and bake for 12-15 minutes.