Swap in other types of firm, sweet apples to meet your taste.
- 5 spray(s) cooking spray
- 1 1/2 pound(s) fresh apple(s), Honeycrisp variety, peeled, diced
- 3 Tbsp dark brown sugar
- 2 Tbsp apple cider (fermented), or apple juice
- 1 tsp ground cinnamon
- 1/2 tsp fresh lemon juice
- 1 pinch table salt
- 1 tsp cornstarch
- 1 tsp water
- 7 oz refrigerated pie crust, unprepared, (store-bought) or homemade
- 2 1/4 tsp powdered sugar
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)
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.
Combine cornstarch with water in a small cup; stir into apple mixture.
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.
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.
Serving size: 1 mini pie