This showed up on my desk on Monday, courtesy of my boss. It’s a Pampered Chef Cut-N-Seal. Since I was given a little surprise, I suppose I should do a giveaway to my readers…continue on to enter the giveaway.
Immediately I thought mini apple pies! I’ve always been an apple pie fan. At family gatherings growing up, specifically
Thanksgiving, my grandma and/or aunt would have apple pie for me. I was the picky eater that didn’t want
pumpkin or pecan pie. Don’t worry – that
has now changed. I’m a very big fan of
all things pie, with the exception of mince meat (too weird).
To make this really simple I used premade piecrust and pie
filling, but you could definitely go the fully homemade route with this crust
and this filling.
Mini Apple Pies
1 package Pillsbury Pie Crust
1 can pie filling
1 egg
2-3 TBSP sugar
2-3 TBSP sugar
1 tsp cinnamon
*Serve with Vanilla Ice Cream or a dollop of Whip Cream!
If you do not have a Cut-N-Seal you can still make these
goodies….read on for directions.
Preheat the oven to 350 degrees. Line cookie sheet with parchment paper and
set aside.
Prepare the pie filling.
If the pie filling has large chucks or pieces, cut into smaller quarter
inch pieces. In a mini muffin pan, portion
the filling into 10-12 of the mini muffin spots.
Place filled muffin pan in the freezer to set so filling holds its shape
when placed in the pie crust. Not frozen
solid, just set so it’s easier to work with. (About 20 minutes.)
On a lightly floured surface, roll out your premade pie
crust into an even sheet. Use the
Cut-N-Seal (OR round cookie cutter, or jar lid,
or something similar) to cut circles. (Don’t push down on the Cut-N-Seal,
just make the circles at this point.) Aim
for an even number of circles; each pie requires 2 circles of pie crust. Set aside ½ of the circles.
With ½ of the circles, and to get all fancy, use mini cookie
cutters to add a shape to the center of each circle. This will make the top of the pies pretty and
also vent the pies while baking. You
could use a knife to vent if mini cookie cutters are not available, but you do
need to vent each pie to help make the crust flakey and delicious.
Prepare the egg wash by cracking 1 egg into a bowl and
lightly whisking with a fork. I added a
touch of water to give my pies a more golden-brown color. Check out this egg wash chart to see what you want to do!
With the other ½ of
the circles, lightly brush with the egg wash and place egg wash side DOWN on
the prepared cookie sheet.
Take the prepared filling from the freezer and place each
section of filling onto each pie base.
Grab the pretty circles and place one on each pie base/filling
to cover. Lightly flatten with your
hand.
Using the Cut-N-Seal, seal each pie. OR, use
a fork to crimp the pie closed.
Brush the top of each pie with the egg wash and sprinkle
with cinnamon and sugar mixture. Bake at
350 degrees for 25 to 30 minutes, or until golden brown.
Serve warm or cold with ice cream or whip cream!
Now for the giveaway.
One lucky winner will get a box of baking goodies including Cake Stripes (helps bake even cake layers), cupcake liners, treat boxes, and more. Here is a sneak peek....
The drawing runs from Tuesday, August 28, 2012 to Tuesday, September 4th at Midnight. The winner will be contacted via email on Wednesday, September 5, 2012 and announced as an update to this post. See below to enter! Good luck!
a Rafflecopter giveaway
The drawing runs from Tuesday, August 28, 2012 to Tuesday, September 4th at Midnight. The winner will be contacted via email on Wednesday, September 5, 2012 and announced as an update to this post. See below to enter! Good luck!