mini pies please

Mmmm, tasty right? Turns out, they are. I'm no foody, I'm not even a half-decent cook but if there's one thing I do well, it's bake. The first apple pie of the season is always the best. Cool weather, fresh-picked apples and a hot cup of tea always go well together. I decided this year, that I would try to make mini-pies, mostly because the husband always eats 85% of the pie before I get to it, and mini-pies would just be nice and tidy and even.

I made these using pre-made, rolled pie crusts and a jumbo muffin pan. I'll share the recipe so you can all enjoy this easy slice of fall goodness.

pie crust {i buy Pillsbury refrigerated crusts, two rolls in a box and they taste awesome, but if you're an overachiever feel free to make your own.}
6 cups of apples {I find 4-5 large apples is enough, and the best pie apples are Cortland or McCoun.}
1/4 cup sugar
1/4 cup brown sugar
1 tbsp flour
1 tsp cinnamon
2 tbsp butter
1 egg beaten

For regular pies:
Core, peel and cut up all your apples. Combine flour, sugar, brown sugar and cinnamon in a bowl, set aside. Layer one pie crust in the bottom of your pie pan. Layer apples, sprinkle sugar mix, layer apples, sugar mix etc until finished. Cut up butter and layer on top before rolling out second crust and laying on top of pie. Crimp the edges together with a fork and brush the top with egg {sprinkle a little raw sugar on the top if you want to get fancy}. Cut slices in the top of the crust to allow for breathing while cooking. Bake at 400º for 40 minutes.

For mini-pies:
Core, peel and cut up all your apples, halfing into chunks. Combine flour, sugar, brown sugar and cinnamon in a bowl, set aside. Grease the insides of your muffin pan {VERY important, because you want pretty mini-pies to show off to all your friends, and not just heaping apple pie piles.} Cut circles out of your pie crust and place in each section of your tin. Mine had six openings, but the amount of pie crusts would probably allow for 8. Layer apples, sprinkle sugar mix, layer apples, sugar mix etc until finished with each cup. Cut up small pieces of butter and lay on top in each cup. Cover with circles of pie crust and crimp edges together with a fork, brushing the top with egg {sprinkle a little raw sugar on the top if you want to get fancy}. Cut slices in the top of the crust to allow for breathing while cooking. Bake at 400º for 30 minutes.

Enjoy! Let me know if you have any questions and if you like the recipe!