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Two Sisters, Serial #28 and Mini Apple Pies

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One of the great good fortunes of contemporary shoppers is that they can find fresh crisp and juicy apples all year round. This wasn’t always the case. I had an uncle that owned an orchard in New England and he was lucky if he could keep his apples fresh into the late fall–and only then at the considerable trouble of storing the apples in special sealed lockers. Nowadays you go to the grocery store and there are a half-dozen varieties of beautiful apples waiting for you to hand-pick as many or as few as you need, maybe a little more expensive than my uncle’s apples but–hey–nothing is free.

And fresh apples year-round means you can do apple desserts year-round. So to give us a little break from the drudgery of winter, turn our thoughts (however briefly) toward the bright sunshine of summer or the beautiful colors of fall, we’re offering Mini Apple Pies as this mid-January recipe. Not only are these pies easy to make and yummy to eat, they’re also cute and a little offbeat in their muffin-tin, single-serving size.

So have some fun and turn your thoughts to fairer weather and give thanks for the modern food-supply chain that gives you fresh apples in the dead of winter.

And if you want a unique dessert for next week’s Super Bowl Buffet, consider making a double batch of these gems. Your guests will love them and maybe even think they’re at a summer picnic or fall jamboree rather than a Super Bowl Party–at least till they start showing the ads.

mini apple streusel pies

Mini Apple Pies 

Mini Pies:

1 pre-made pie crust

1 cup diced, peeled apples (such as Granny Smith)

1 Tablespoon granulated sugar

2 teaspoons all-purpose flour

1/2 teaspoon ground cinnamon

Streusel Topping:

1/4 cup all-purpose flour

2 Tablespoons oats

2 Tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 Tablespoons unsalted butter, melted

mini apple pie

Preheat oven to 425 degrees. Lightly grease a cupcake pan with cooking spray, and set aside.

Unroll pre-made pie crust. Using a 3-inch round cookie cuter or glass, cut 6 circles out of the dough. Return the remaining dough to the refrigerator for another use. Place each of the 6 rounds into the prepared cupcake pan, pressing each round into the bottom and up the sides of each opening.

In a mixing bowl, combine the rest of the pie ingredients (diced apples, granulated sugar, flour, and cinnamon). Divide this mixture between the 6 crusts. Using the same bowl, make the streusel topping by combining the flour, oats, brown sugar, and cinnamon together. Mix in melted butter until the topping becomes crumbly. Sprinkle the topping over each of the 6 mini pies.

Bake in preheated oven for 18-20 minutes, or until the pies become golden brown. Remove the mini pies from the oven and let them cool in the pan for 30 minutes before removing to serving plates. Serve warm. Cover and store any leftover pies in the refrigerator.

Makes 6 mini pies.

mini apple pies

{Adapted from Center Cut Cook}

Click below to listen to or read Serial #28 of “Two Sisters”.

Two Sisters, Serial #28, audio © Jeffrey Anderson

Two Sisters, Serial #28, text © Jeffrey Anderson


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