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Baby Apple Pies

Baby-sized apple pies packed with flavor.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Miriam Tirips

Ingredients

  • 2 packages Refrigerated pie crusts 4 crusts
  • 2 1- ounce can LUCKY LEAF® Premium Apple or Blueberry or Strawberry Pie Filling
  • 1 Egg
  • 1 Tablespoon Milk
  • 1 teaspoon Cinnamon ground
  • 1 Tablespoon Sugar

Instructions

  1. Preheat oven to 400° degrees.
  2. Unroll the 4 refrigerated crusts. Using a ~4” circle cookie cutter (or even the rim of a glass/bowl), cut out 24 circles of dough.
  3. Spray the muffin tin with cooking spray. Lay a circle on top of each muffin hole and gently press down to the bottom and along the sides, covering the whole muffin cup. The side crust should come to just below the top of the muffin cup.
  4. Fill each with 2 large tablespoons of pie filling.
  5. Top with remaining crusts, using a fork to crimp the edges.
  6. Cut two small slits in the top of each pie to vent.
  7. OPTION: For a lattice top, instead of a round top, cut ½” strips of dough and lay down in an overlapping pattern to make lattice tops.
  8. Use a pastry brush to brush the lattice of each mini pie with an egg wash (egg and milk combined).
  9. Mix together cinnamon and sugar and sprinkle on top of each pie.
  10. Bake for 16-20 minutes, or until they are golden brown.
  11. Let pies cool slightly before removing from the tins.