Mini Apple Pies

The best thing for me at mealtime is dessert. If I still have room after I stuff my face then I always look for something sweet to end the meal on. Most of the time I don't have anything, but when I do I indulge  on it. So there are a few things I will never pass up on: Strawberry Cheesecake, Peach Cobbler, Brownies (love the basics too) & Apple Pie. Oh and you can bet those will be gone or almost gone if you have ice cream to make them a la mode. I definitely love my desserts, but sometimes when you go to restaurants or have dinner parties it's hard to finish a big dessert after you just ate your meal. So I have now found a solution. Mini size! No more slicing & then the pie falls apart or kids complaining that his slice is bigger than mine. It's portion control for any age. Thanks to Little Bit Funky on Pinterest, which i am obsessed  do not have a problem with at all. I found a quick & easy mini apple pie recipe. 

Apple pie always seemed like a hard thing when I saw other people do it, but if it's as easy as this then I will definitely give it a try because I would eat the whole thing. On second thought maybe I should stick to my mini portion controlled ones. ;)

I halved the recipe to only make 12 cups to try it. Now that I know it will be gone by the next day, because my hubby takes a lot to work. He took 4 to work & only ate 1. His co-workers at the others. Now I have requests from strangers to make more. :)

So here's what you need: 
3-4 Apples
6 tablespoons flour
3/4 cup sugar
2 big teaspoons of cinnamon
2 tablespoons of cold stick butter
1 box of refrigerated Pillsbury pie crust

Peel & core the apples. Dice them up into little cubes. Next mix the flour, sugar, cinnamon, & apples together. Warning: It will smell delicious! Do not eat it all.

Roll out the pie crust and cut to fit the cupcake tin. Mine was the size of a plastic cup or for a little bigger, I had a martini glass that would work too. ;) Keep the scraps for the tops.

Make sure you spray the pan, then line the tins with the crusts. 

Scoop the delicious mixture into the tins. Be generous with the amounts. Overfilling isn't a bad thing.

Next, cut the 2 tablespoons of butter into 12 even chunks & place in each cup.

Cut slices out of your pie crust remnants to go on top & lay over the cups. 

Then pop into the oven at 400 degrees for 15 minutes. If they aren't done then check every few minutes so they won't burn. I waited until mine were a pretty golden color, 

which was probably about 15-18 minutes.

FINALLY!!! 

Of course I had to do A LA MODE! Everything is better with chocolate or ice cream. I love how tiny they are, because if you don't want to eat a whole piece of pie then these are the perfect size. I have to say these are our favorite quick desserts now. Hope you like them.