The weather for this Memorial Day Weekend was gorgeous! We couldn’t have asked for better weather…sunny and around 90 the whole weekend. And from the looks of the forecast, its going to be sunny and teetering near 90 the rest of the week. Ahhhh, I love Charleston.
There is nothing quite as American as apple pie. I’ve never made an apple pie, but wanted to make something fitting for Memorial Day Weekend and I decided to put a spin on the traditional pie and make these mini pies. It was a little time consuming to cut the little strips for the lattice so maybe next time I may try and make them with a full crust over the top.
I served these with some vanilla bean ice cream. To reheat, just pop in the microwave for 7-8 seconds.
-3 Granny Smith apples
-1 package of two 9 inch Pillsbury refrigerated pie crusts
-3 tablespoons butter
-2 tablespoons flour
-2 tablespoons water
-3 tablespoons white sugar
-3 tablespoons brown sugar
-1 tablespoon vanilla
-1 teaspoon cinnamon
1.Preheat oven to 425 degrees.
2. Dice apples into small pieces. With your Pam sprayed mini-muffin pan, cut out circles from the pie crust and fit into mini-muffin holders. (Using both pie crusts will yield 24 mini-pies)
3. In a pot, melt the butter. Stir in the flour until a paste is formed. Add the water, white sugar, brown sugar, vanilla, and cinnamon. Add diced apples to the pot and stir until all apple pieces are coated with the mixture.
4. Fill pie crusts with apples. Either top with a full crust, or with lattice strips.
5. Bake for 15 minutes. Reduce temperature to 350 and bake for another 15 minutes.