A favorite catering recipe for Culinary classes at Lake Stevens High School. We use Martha Stewart’s butter-recipe pie crust to make this dish extra special.
- 1 pre-made pie crust
- 2 apples, cored, finely chopped (about 1/4-inch pieces)
- 2 tablespoons sugar
- 1 tablespoon All-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.