Mini Apple Pies

Crust:
2 cups flour
3/4 tsp salt
1/2 cup (1 stick) cold butter, cut into pieces
3 Tbsp cold shortening, cut into pieces
5-6 Tbsp ice cold water

Filling:
4 granny smith apples, peeled and cored
1/2 cup sugar
2 Tbsp flour
1 tsp cinnamon
1/4 tsp salt
3/4 Tbsp lemon juice

Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, softened

Preheat oven to 425 degrees.

1. For the crust, sift the flour and salt into a bowl. Add the butter and shortening and cut with a pastry blender until the mixture resembles coarse crumbs.

2. With a fork, stir in just enough water to bind the dough. Gather into one ball and wrap in wax paper. Refrigerate for at least 20 minutes.

3. For the filling, chop up the peeled and cored apples. These pieces should be no more than 1/2 inch by 1/2 inch and about 1/4 thick.

4. In a medium sized bowl, stir together the apples pieces, sugar, flour, cinnamon, salt and lemon juice. Let it sit for 5-10 minutes for the juices to come out.

5. For the crumb topping, mix together the flour and brown sugar in a medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

6. On a lightly floured surface, roll out the dough ball about 1/8 inch thick. With a 4-inch rounded pastry cutter (a round Tupperware container or large cup works) stamp out 12 circles.

7. Transfer the circles to an ungreased muffin tin. Fill completely with apple filling. Make sure to pack it tight as the apples will cook down as they bake.

8. Sprinkle the crumble topping over the pies and press slightly. The more the better.

9. Place tin in oven and cook for about 20 minutes or until crust is lightly brown and filling begins to bubble out.

10. Remove from oven and place mini apple pies on a wire rack to cool.

Serve with a scoop of ice cream and caramel drizzle. These are delish and very cute!

Christina B.