Okay, call me what you will; unAmerican, Communist sympathizer, and/or degenerate. But, I do not like Apple Pie. I never have and, most likely, never will. On occasion, I will choke down a slice when there’s no viable option and I’m feeling the pressure during the holidays to “go on, try a piece”. But, let’s face it, it’s never pleasant.

By now you’re thinking, why is this guy posting a delicious Apple Pie recipe? Good question. Well, my loved ones, those closest to my kitchen, adore Apple Pie. The aroma, flaky texture, and sweet, warm fruity center. So, for them, I bake. For me, I do it quick, simple, and delicious.

Here’s how simple it really is!

Simple, yet great! Mini-Apple Pies

Pie Filling:

5 or 6 Granny Smith Apples
3/4 cup of granulated cane Sugar
2 Tbls of All-Purpose Flour
1 Tsp of Cinnamon
1/4 Tsp of freshly grated Nut Meg

Pie Crust: (Okay, I cheat. I told you it was fast and simple)

1 – 2 Pkg(s) of Pillsbury Refrigerated Pie Crust

Mini-Pie Dishes:

Choose any small, 6 ounce or 4.5 inch, ceramic or glass pie dishes. I typically use four Le Creuset, 6 ounce Petite Pie Dishes. However, this recipe works great for one large traditional pie as well.

Preparation:

• Pre-heat oven to 400 degrees

• Peel and core the apples, one at a time to minimize discoloration. Using a French Mandoline or Food Processor, thinly slice the cored/peeled apples – approx 2 – 3mm. After each apple is prepared, gently hand-toss the apple slices with the mixture of sugar, flour, cinnamon, and nut meg. I try to keep the round slices in-tact for presentation.

• Roll out the refrigerated pie dough and trim so that the dough tucks neatly into the pie dishes. Use fingertips to ensure the dough conforms to the pie dish and overlaps the lip my at least a 1/4 inch.

• Using your hands, re-toss the apple slices in mixture. Then, arrange in the individual pies, ensuring the apple slices are packed well and there is little empty space (air pockets) within the pie.

• Once the pies are full, place a layer of pie dough on top of the pies and seal/trim the edges, sealing the bottom layer of dough with the top layer. To help seal the two layers of dough and make a decorative border, you can use the blunt handle of a butter knife, or your fingers, to pinch the edges of the dough.

• Before your pies are ready for the oven, use a sharp paring knife to cut ‘vents’ into the top of your pies. Be creative, making small cut-outs of apples, leaves, etc.

• Place your pies on a aluminum foil-lined baking sheet and place in the 400 degree oven for approximately 30 minutes.

• After 30 minutes, carefully remove pies from the oven and brush with an egg wash mixture to ensure a golden brown crust. Your egg wash mixture should consist of one raw egg combined well with a tablespoon of water.

• Replace baking sheet and pies in oven for an additional 10 minutes, or until golden brown and bubbling.

• Remove from oven. Let set and cool for at least 30 minutes before slicing/serving. Serve with a scoop of homemade vanilla ice cream.

Enjoy!