My next baking adventure of summer 2019 was mini apple pies. My great grandma had a super cute pie tray that creates 4 mini pies that she passed down to me. Therefore, this recipe serves 4 and is the perfect summer treat!

Ingredients:

• 2 Pillsbury pie crusts
• Vanilla bean ice cream

Filling:

• 6 cups medium apples, peeled and diced
• 3/4 cup sugar
• 2 Tbsp. all-purpose flour
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 Tbsp. lemon juice (I scratched the lemon juice because it’s not totally necessary!)
• 1 Tbsp. butter (or be like me and cut a little butter off and throw it in the pan)

How to Make:

1. Preheat your oven to 425.
2. Peel your apples and dice them.
3. Mix together the sugar, flour, cinnamon, salt, and nutmeg in a bowl.
4. Grab a pan and put it on medium heat on your stove. Add your butter. Then add the diced apples and pour your dry mixture over the apples slowly. (I poured half in, mixed it up, and then mixed in the other half).
5. Mix the mixture with the apples until they start to soften (not too soft!)—about 7-10 minutes.
6. Remove the apples from the heat by pouring it into a glass bowl.
7. Flour some parchment paper and lay the pie crust on top to start cutting the pie into smaller pie-sized circles. I cut out 4 bottom pie crusts and 4 top pie crusts. (I also had the benefit of using a pie-cutting circle that worked for many kinds of pies, but you can always use a bowl or a cup to cut out yours!)
8. Spray your pie pan with cooking spray.
9. Fit your bottom circles into the pie pans.
10. Fill each pie with your filling and then top with your top pie circles.
11. Pinch the bottom and top crusts together around the outer circle.
12. Bake about 25 minutes or until golden brown.
13. Don’t even let it cool and add a scoop of vanilla bean ice cream.

If you decide to make this recipe, tag me on instagram at @delanee_mccormick and use the hashtag #bakeitup. Happy baking!