Mike's, "Easy As Pie!" Mini Apple Pies

Name: Mike's, "Easy As Pie!" Mini Apple Pies
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 package Pie Crusts [top & bottom & have at room temperature before baking]; 6 large Granny Smith Apples [sliced]; 1/4 cup Raisins [optional]; 1 tsp Ground Cinnamon; 1 tsp Vanilla Extract; 1/2 tsp Allspice; 1 tsp Lemon Juice; 3/4 cup Brown Sugar [packed]; 1 tsp Granulated Sugar [topping]; 1/4 tsp Ground Cinnamon [topping]; 2 tbsp Cornstarch [for thickening]; 2 Oversized Ramekins; 1 Cutting Board; 1 Knife; 1 medium Pot; 1 large Spoon; 1 Strainer; 1 can Butter Flavored Pam Spray

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a basic recipe you can construct, "as is," or make all your own by increasing sugars, making them sugar free, switch up the apples, adding additional spices or fillers or changing up the serving style all together! However you choose to make these pies, have fun with it!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

2 servings

Individual Apple Pies
1 packagePie Crusts [top & bottom & have at room temperature before baking]
6large Granny Smith Apples [sliced]
1/4 cupRaisins [optional]
1 tspGround Cinnamon
1 tspVanilla Extract
1/2 tspAllspice
1 tspLemon Juice
3/4 cupBrown Sugar [packed]
1 tspGranulated Sugar [topping]
1/4 tspGround Cinnamon [topping]
2 tbspCornstarch [for thickening]
Kitchen Items
2Oversized Ramekins
1Cutting Board
1Knife
1medium Pot
1large Spoon
1Strainer
1 canButter Flavored Pam Spray

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Steps

30 mins

1

Wash apples, thin slice, cut the seeds out and discard them. There's no need to peel apples.
2

Place apple slices in a pot and fill with enough water to cover.
3

Bring to a boil and cook apples until they are soft. Usually about 10 minutes.
4

Once soft, drain in strainer and place apples back in warm pot. Turn heat on low.
5

Mix in all ingredients except for pie crust, cinnamon topper and granulated sugar topper.
6

Using one of your empty ramekins, turn it over and cut out a circle of pie crust the size of your ramekin openings. Make 2 of those rounds. Lightly spray Pam the insides and bottom of your ramekins. Also make 2 more rounds that are slightly larger than your first ones. These will be your pie toppers.
7

To thicken your sliced apple mixture, add 2 tablespoons Cornstarch with 1 tablespoon water in a small bowl. With heat turned on, slowly add in cornstarch and water mixture. Your mixture will thicken up as it heats up.
8

Taste test to see if you'd like more sugar or cinnamon. It's all up to you!
9

Place both pie rounds in each ramekin and press down.
10

Using a fork, make holes in the crust.
11

Fill both ramekins equally with pie filler.
12

Place pie toppers on top and pinch down on to your ramekins.
13

Spray tops with butter flavored Pam or real melted butter and sprinkle evenly with cinnamon and sugar toppers.
14

Place a few slits on top so your pie can breathe, cook and bubble over if need be. Place pies on the lowest rack setting [this will ensure your bottom crust to crisp up] in your oven at approximately 425°.
15

Bake as per pie crust manufactures directions. Usually 15 to 17 minutes.
16

Serve hot with an ice cream of your choosing!
17

Authors Notes: Another gorgeous way of presenting these pies is to slice off the apple top, hollow out the apples contents with a spoon or melon baller, [being careful not to breach the outer apple shell] and cook the innards just as you would have the apple slices. Also, make certain that the apples you choose can stand upright on their own. Lastly, cut raw pie crusts in strips and lay across the apple top interwoven like a lattice fence.
18

Lastly, chances are these pies will boil over a bit in between the ramekin top and the top pie crust. So place a cookie sheet or tinfoil underneath the ramekins to catch any dripping fluids. However, one way to avoid this is by cutting out a long, 1/2" piece of raw pie crust and press it [inside] the top, [upper] rim of your ramekin. As it bakes, it will rise into your top crust whereby giving it a better seal.

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MMOBRIEN @cook_2891564

on February 16, 2014 04:52

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!