I had heard about pies being made as single serve pies in muffin tins. I loved the idea, they are great for a party, holiday and then the big bonus is they can be frozen and also packed in lunches for work or school. I Adapted my full size apple crisp for these.!

yumyum

Okay so not gonna lie I had no idea this was going to work and I can't think of any kind of fancy name for this (if it hasn't been done already). Anyway, I tried out a recipe that was supposed to be "quick" and "easy" and "my daughter loved it" and I realized whoever told you making crepes was easy was a dirty communist because I couldn't get it right. Well, I ditched the recipe and used my own experience in the culinary arts to create what eventually became this. It was a cold night in Florida--good luck!! :)

My creation your grandma would jealous of!

Kraft Food and Family

This was my grandma's recipe. It's by far the best apple pie I've ever had! Even people who don't typically like apple pie like this version

The apple pie my grandma use to make #heirloom

This recipe is prepared in a spring pan. I prefer using margarine to make it dairy free and usually use 2 Granny Smith apples and a couple of red apples.

This can be made regular or low carb. I made this one low carb. Measurements are the same whether you use bisquick and sugar or carbquick and Truvia. I am so pleased with this shortbread crust. I’m pleased with the whole thing! So easy and so good. This is exactly what I needed for an apple pie craving.

Don't forget to review!

I hand made some pastry, so I wanted to eat an apple pie flavored with lots of my favorite cinnamon.-Be careful not to burn your fingers when removing the plastic wrap after making the filling.-You can use broken castella cake because it will be covered with apple. About 1cm of cake at the bottom is good enough.-About half of the pastry will be left over from this recipe, so use the rest for another sweet. Recipe by nyonta

This pastry is simpler to make than puff pastry and contains less butter so doesn't taste too buttery. Without the need to fold the dough, this recipe is finished very easy.When kneading the pastry, use chilled butter and cold water, and knead it carefully so that you don't activate the gluten. If it becomes glutinous then the pie crust will become hard and the pie will lose some of its flavor. The skin on Jonathan apples will retain its lovely red color even when boiled, so if you leave some skin on it will make the pie look even better. If you don't have any Jonathan apples then add some lemon juice to the apples when boiling. I have specified 500 g apples in the ingredients list but you could probably fit in up to 1 kg. Recipe by Nanami