I wanted to do a practice run since I've never made anything like these before. The 4th of July turned out to be a good opportunity. What's more patriotic than apple pie?
Muffin Tin Apple Pies
-12 tablespoons of flour
-1 1/2c of sugar
-4 heaping teaspoons of cinnamon
-1/4-1/2 teaspoon of nutmeg
: 4 tablespoons of chilled butter cut into 24 equal portions.
-two boxes of pillsbury pie crusts (four chilled crusts)
For the filling:
Just peel the apples and chop into small 1/2 inch pieces, then mix with the dry ingredients. The chopping is definitely the most time intensive part of the whole process.
Muffin Tin Cherry Pies
-Two 9-inch pie crusts
-Two cans of tart red cherries in water
-1 1/3 cup sugar
-1/3 cup flour
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
-1/2 teaspoon Almond extract
Drain the cherries and mix with remaining ingredients, then assemble in muffin tin pans using the wax paper handles.
Bake at 400 degrees for 18-20 minutes.
I was positive that I had a mini butterfly cookie cutter that I'd use for the top pie crust. It would have been perfect! I couldn't find it (or maybe never had one) and I settled on using a heart, instead.