I love making these individual mini apple pies for my family at Thanksgiving. My favorite part is when I get to roll out the pie dough. I love making special patterns and shapes for each pie, and my family feels extra special when I put that attention to detail into each one for them.

Mixing in some leftover cranberry sauce from cooking dinner is what makes the filling taste so good. Instead of just using apple, the extra tart flavor from the cranberries makes the interestingly sweet flavor that everyone at the table loves.

Of course, they taste best when they’re fresh out of the oven for serving!

 

Ingredients:

1 pound sweet apples, peeled

3/4 pound tart apples, peeled

1/4 cup chunky cranberry sauce

1/3 cup plus 1 tablespoon granulated sugar, divided

1/2 teaspoon cinnamon

pinch nutmeg

All-Purpose Pie Dough

flour (for work surface)

1 large egg, well beaten

1 tablespoon coarse or regular granulated sugar

 

Instructions:

If you have some 3- or 4-inch pie plates or a mini-pie maker on hand, you can produce four small pies using this recipe.

Preheat oven to 475°F. Cut apples into small chunks (rather than slices).

In a bowl, stir together apples, cranberry sauce, sugar, and spices.

Lightly flour your work surface. From All-Purpose Pie Dough, roll out 8 small crusts. Line pie plates with dough. (If you’re using a mini-pie maker, follow manufacturer’s instructions.)

Bake at 475°F 10 minutes; then reduce oven temperature to 350°F and bake 30 minutes longer.

Yield: 4 mini-pies

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Quick Tip: For mini pies, freeze them before baking so the pie dough doesn’t shrink.

Recipe and image courtesy of: The Old Farmer’s Almanac