Mini Roasted Apple Pie

I got this idea from Laura’s Best Recipes.

I made just one mini 5” apple pie (one of my six mini pies) and it sure did turn out good.  Roasting the apples in a 400 degree oven for 5 minutes released enough of the moisture from the apples so they stacked nicely in the pie shell and the middle didn’t sink or bubble over.

The next time I make this pie I would sprinkle some of the sugar mix over the apples before roasting them.  Then toss the roasted apple with the rest of the sugar mixture instead of layer.

You can cut your apples into slices, wedges or chunks.  This can easily be adapted to a 9” pie by multiplying the recipe by 4.

Mini ROASTED APPLE PIE

2          6”         pie crust

2          large    granny smith apples, cored, peeled and sliced

3          Tbsp.   sugar

1          Tbsp.   brown sugar

½         tsp.      cinnamon

1          tsp.      flour

2          Tbsp.   butter

Mix sugars, cinnamon and flour together in a bowl and set aside.

Core, peel and slice apples.

Place them on a sheet pan and sprinkle with 1 Tbsp. of the sugar mixture and bake in a 400 degree oven for 5 minutes.

Place 1 tsp. of the sugar mixture on the bottom of the crust.  Layer the apples to cover the pie crust and sprinkle with 1 tsp. of the sugar mixture; repeat until all the apples have been layered in the pie shell.  

Pour the rest of the sugar mixture over the apples and dot with butter.

Place the top crust over the pie and press edges with a fork to seal the top crust to the bottom.

Trim the edges with a knife.

Cut 4 slits in the center so the pie can vent.

Bake in a 400 degree oven for 35 - 45 minutes or until golden brown.