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What You’ll Find:
- How to Cut Your Apple Prep Time in Half
- Six Steps to Rustic Little Pies
- How to Make Little Apple Pies with a Dough Press (Link)
- Favorite Apple Pie Recipe (Link)
- A Coupon For a Free Dough Press For Little Pies
- In Case You Missed It
How to Cut Your Apple Prep Time in Half or More
An Apple Master will cut your time in half . . . or more. When we’ve taught apple pie making in classes, one of us taught while the other made an apple pie. We always have the pie in the oven in 15 minutes including making the crust (from a mix) and peeling and slicing the apples. Usually someone will say, “I want to see that apple peeler gizmo work again.”
An Apple Master peels, slices, and cores the apples just about as fast as you can stick them on the holder. Amazing! In just a minute or two, you can have all your apples ready to go. If you make apple desserts, you can’t afford not to have an Apple Master.
Six Easy Steps to Rustic Little Pies
Even a non-pie maker can put these together in minutes. They’re formal enough for a dinner party but quick and easy enough for the kids to make.
- Peel and slice the apples.
- Mix the dough. (Just add water to our pie crust mix)
- Roll and cut six circles.
- Pile apples in the six circles and sprinkle with cinnamon and sugar.
- Pull the dough around the apples and pinch the seams together.
Here’s the recipe.
Little Apple Pies Recipe
This recipe makes six nice-sized little pies four to five inches across.
2 cups just-add-water pie crust mix
5 tablespoons water
3 small apples
1 tablespoon lemon juice
1 teaspoon ground cinnamon (we prefer Vietnamese cinnamon for this recipe)
1/4 cup sugar
1 egg, lightly beaten (optional)
Preheat the oven to 375 degrees
- Lightly grease a baking sheet.
- Mix the pie crust mix with the water until smooth, not more than one minute with your dough hook.
- Roll and cut the pie crust into six 6-inch circles.
- Peel, core, and cut the slices into smaller pieces. Place them in a large bowl with the lemon juice and toss to coat the slices. The lemon juice will help the slices from turning dark. Sprinkle with the cinnamon and 1/4 cup of the sugar and toss.
- Divide the apples between the six circles placing a stack in the center.
- Pull the dough around the apples. Depending on the size of your apples, you may have too much filling. If so, just remove some of the apples. Extra apples are good to eat as a snack or you can make more crust for more tartlets.
- Brush some water on the edge of each circle. Fold the edges over the filling, making pleats as you go.
- Bake until the crusts are golden brown, about 20 minutes. Let cool for 5 minutes. Serve warm with buttermilk syrup or ice cream.
If you would like a more burnished, shiny finish on the crust, brush the crust with beaten egg before baking.
More Apple Pie Recipes
To make these little apple pies you will need a dough press. You can still get the dough press for free.
In Case You Missed It
Last time, we talked about how to make stuffed and braided bread. Read it here.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and six beautiful granddaughters.