Mini apple pies are perfect any time of year, but we think they’ll make especially fun treats for Memorial Day parties and picnics.
We asked Stephanie Drewry, the owner of Sprouts Cooking School, for a recipe that the whole family could get involved in making together. Drewry started her kids-only cooking school in her home, which grew to a Carmel storefront, and she recently announced the addition of a Zionsville location coming later this year.
Here’s Drewry’s recipe for delicious mini apple pies that all ages will devour:
For the pie:
- 1 pre-made pie crust
- 2 large Granny Smith apples, peeled and diced as uniformly as possible
- ¼ cup sugar
- ½ tsp cinnamon
- Several dashes of freshly grated nutmeg
- 1 tsp fresh lemon juice
For the topping:
- ½ cup flour
- ¼ cup sugar
- ⅛ cup brown sugar
- 3 Tbsps softened butter
- ¼ teaspoon cinnamon
To make the apple pie filling: Place the peeled and diced apples into a small bowl. Add the sugar, cinnamon, nutmeg, and lemon juice, and stir well. At the stove, pour the apple mixture into a saucepan and bring to a simmer; let the mixture simmer and soften for 15-20 minutes, stirring often. Allow the mixture to cool.
To make the crumble: Combine the flour, sugar, brown sugar, butter, and cinnamon into a bowl and use a fork to mix the ingredients together until crumbly.
To make the pies: Unroll pie crust onto a lightly floured work surface. Using a four-inch biscuit cutter (or the top of a mason jar), cut six circles out of the dough. Generously spray a muffin pan with cooking spray. Gently place pie crusts into each muffin tin. Fill the crusts with the apple pie filling and top with the crumble topping. Bake at 400 degrees for 18-20 minutes or until the mini apple pies are golden brown.
Makes six mini apple pies.
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