Ryan claims these were inhaled by his class in less than 60 seconds.
I will admit, they were pretty darn tasty.
I've been craving this apple cream pie that I make every year for the holidays. But what would Ryan and I do with a whole pie?!?!
So I decided to adapt my recipe into mini pies (:
So go grab 2 refrigerated pie crusts. Roll them out and cut as many circles as you can out of each.
As you can see, I used a 3" cookie cutter and I was able to get 10 circles, which will make 5 mini pies. So all together I got 20 circles. I then re rolled out the scraps and got 4 more. I was lazy and didn't want to re roll it again, but I'm guessing you could probably get 2-4 more circles.
Line a cookie sheet with parchment paper and place your circles about an inch and a half apart from each other.
Now get a 20oz can of no sugar added apple pie filling. Dump it in a strainer and rinse the apples under water.
Trust me, my ingredients will taste WAY better than the goo the apples come in.
Shake the strainer to get rid of excess water and dump the apples in a large bowl. With kitchen scissors, chop the apples into small pieces. Add in 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon vanilla extract, 1/4 cup sugar, 2 tablespoons flour, 1 tablespoon half and half, and a pinch of salt. Stir to mix well.
Put 1 - 1 1/2 tablespoons of apple cream pie mixture in the center of each circle. Place another circle over the filling and use a fork to seal the edges. Poke the fork in a cross on top of each mini pie for vent holes.
Brush egg white on each pie and sprinkle with sugar.
Bake pies at 350 degrees for 15-20 minutes, or until the crusts are flaky and golden.