Individual apple-cinnamon pies
6
Points®
Total time: 53 min • Prep: 25 min • Cook: 28 min • Serves: 8 • Difficulty: Easy
Swap in other types of firm, sweet apples to meet your taste.
Ingredients
Olive oil cooking spray
5 spray(s)
Apple
1½ pound(s), Honeycrisp variety, peeled, diced
Dark brown sugar
3 tbsp(s)
Apple cider
2 tbsp(s)
Ground cinnamon
1 tsp(s)
Fresh lemon juice
½ tsp(s)
Table salt
1 pinch(es)
Cornstarch
1 tsp(s)
Water
1 tsp(s)
Pie crust
7 oz
Powdered sugar (confectioner's)
2¼ tsp(s)
Instructions
1
Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom)
2
Place apples, sugar, apple cider, cinnamon, lemon juice and salt in a small saucepan; heat over medium-low heat, stirring often, until apples begin to soften, about 6-8 minutes.
3
Combine cornstarch with water in a small cup; stir into apple mixture.
4
Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle). Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide apple mixture among crusts.
5
Bake until crusts are browned and filling is bubbly, about 20 minutes. Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.
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