Farmhouse Mini Apple Pies

We love baking pies and especially enjoy making these darling mini apple pies, a tiny version of our Farmhouse Apple Pie, previously published in Country Living Magazine.

2 1/2 pounds mixed apples, peeled, cored, and chopped into 3/4-inch pieces
2 tablespoons all-purpose flour
3/4 cup sugar, plus 1 tablespoon
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon lemon juice

Pie dough

Tie on your apron.  Preheat the oven to 375° F. Roll out pie dough on a lightly floured surface to 1/8-inch thickness.  Lay mini pie pan on dough, top-side down.  Trace around mini pie pans (about 1-2" inches wider than pans) with a knife and cut out.  Drape mini pans with dough. Set aside and keep chilled. Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled. Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour apple mixture into the prepared mini pie pans and top with the remaining dough. Trim, leaving 1/2-inch overhang, fold under, crimp edges and poke holes in top with a fork. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown — 30 to 35 minutes. Cool on wire rack.  Yield:  3 mini pies

Tip:

Make several batches of pies and freeze for use throughout the winter months.  Simply cool, wrap well with saran, and freeze.  When ready to eat, pop frozen pies into a preheated 350° oven for approximately 40 minutes or until fruit is bubbling.