Muffin Tin Apple Pies

by Joan

Ruskamp

| October 9, 2024

CommonGround Nebraska volunteer Joan Ruskamp shares her recipe for Muffin Tin Apple Pies.

INGREDIENTS

Crust

2-3 ready-made pie crusts

Apple Pie Filling

5 medium-sized granny smith apples or other firm, apples like pink lady or gala should be 5 cups once diced

½ c water

5 Tbsp sugar

2 Tbsp lemon juice

1 tsp cinnamon

⅛ tsp salt

1 Tbsp corn starch mixed with 1 Tbsp water (slurry)

1 large egg mixed with 1 teaspoon of water for egg wash (optional)

INSTRUCTIONS

Remove the pie crusts from the package and tin pan and let them come to room temperature
Pour the lemon juice into a 2-3 quart pot and place it on the counter by your cutting board.
Working with one at a time, peel and core and dice each apple into ½” cubes and put in pot.
Stir apples to coat with lemon juice.
Place the pot on the stovetop over medium heat and add the sugar, water, cinnamon and salt. Stir thoroughly to combine. Cook and stir for 5 minutes.
Turn the heat up to medium-high and bring the liquid to a boil.
Stir in the cornstarch slurry. The cornstarch tends to separate and sink to the bottom.
While stirring the apple mixture, pour the slurry into the pot. Continue stirring until the liquid is thickened. It should take about 30 seconds.
Immediately remove the pot from the heat and transfer the filling to a large plate or pan to cool.
Preheat oven to 350 degrees
On a floured surface, roll out one of the ready-made crusts. You’ll need to flatten the edges and roll it a bit thinner than it already is.
Use a large round cookie/dough cutter, glass or something with at least a 4½ inch opening to cut circles from the dough.
Transfer the dough circles to a standard sized muffin tin and gently press in. If they tear, patch with a scrap of dough.
When all 12 circles are cut out, cut shapes for the top using small cookie cutters.
Divide the filling evenly among the pie crusts – a little more than 2 tablespoons per pie.
Bake for 20-25 minutes or until the filling is bubbling.
Let cool in the pan for at least 15 minutes before removing it. The crust will be delicate when it comes out of the oven, so it needs time to rest.

Muffin Tin Apple Pies

| October 9, 2024

INGREDIENTS

INSTRUCTIONS

VIDEO