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Mini Apple Pies

recipe-miniapplepies-1

Yield: 6 pies

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recipe-miniapplepies-1

Ingredients

  • 1-1/4 C. all-purpose flour
  • 3/4 tsp. salt
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 3 Tbsp. cold water
  • 4 to 5 large apples, peeled, cored and chopped (about 6 cups)
  • 1/3 C. sugar
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. light corn syrup
  • 2 Tbsp. apple juice
  • 1/2 pint jelly jars
  • 1 tsp. sugar

Directions

  1. Preheat oven to 400ºF.
  2. Mix flour and salt in large mixing bowl. Pour oil and water into measuring C. – do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Form dough into a ball.
  3. Roll between 2 sheets of waxed paper, forming a 14 x 12-inch rectangle. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Place waxed paper covered crust on a baking sheet and refrigerate until ready to use.
  4. Combine apples, sugar, corn starch, cinnamon, corn syrup and apple juice in a large bowl. Mix until all apples are coated.
  5. Spray inside of jar with cooking spray like Baker’s Joy®.
  6. Portion apples into jars, filling to the top.
  7. Remove top layer of waxed paper from pie crust. Cut a circle the size of the jar (the jar lid makes a great template). Cut out center of crust with a small decorative cookie cutter. Carefully peel crust from waxed paper and place on filling. Repeat with remaining jars. (Only about half of the crust will be used. Place in a large plastic bag to freeze for later use).
  8. Sprinkle pies with 1 tsp. sugar. Place pies on a baking sheet. Bake for 20 to 25 minutes until crust is lightly browned and apples are tender.

Mini Apple Pies

recipe-miniapplepies-1

Yield: 6 pies

Ingredients

  • 1-1/4 C. all-purpose flour
  • 3/4 tsp. salt
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 3 Tbsp. cold water
  • 4 to 5 large apples, peeled, cored and chopped (about 6 cups)
  • 1/3 C. sugar
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. light corn syrup
  • 2 Tbsp. apple juice
  • 1/2 pint jelly jars
  • 1 tsp. sugar

Directions

  1. Preheat oven to 400ºF.
  2. Mix flour and salt in large mixing bowl. Pour oil and water into measuring C. – do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Form dough into a ball.
  3. Roll between 2 sheets of waxed paper, forming a 14 x 12-inch rectangle. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Place waxed paper covered crust on a baking sheet and refrigerate until ready to use.
  4. Combine apples, sugar, corn starch, cinnamon, corn syrup and apple juice in a large bowl. Mix until all apples are coated.
  5. Spray inside of jar with cooking spray like Baker’s Joy®.
  6. Portion apples into jars, filling to the top.
  7. Remove top layer of waxed paper from pie crust. Cut a circle the size of the jar (the jar lid makes a great template). Cut out center of crust with a small decorative cookie cutter. Carefully peel crust from waxed paper and place on filling. Repeat with remaining jars. (Only about half of the crust will be used. Place in a large plastic bag to freeze for later use).
  8. Sprinkle pies with 1 tsp. sugar. Place pies on a baking sheet. Bake for 20 to 25 minutes until crust is lightly browned and apples are tender.

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