Is anyone else's house overflowing with apples? Well, this recipe won't get rid of a ton of them (I think I only used 4 apples for the entire batch of two dozen micro-pies), but it's certainly a cute and delicious fall treat! Everything is more fun in miniature, right?
I started by rolling out some of my great-grandma's fantastic pie crust that had been chilling in the fridge (roll it out between two sheets of plastic wrap or parchment - it keeps it from sticking and you don't have to add any excess flour). Then I used a cookie cutter to cut out 3 inch circles of dough.
I nestled the dough into mini muffin tins and let the edges naturally crimp as they settled into place.
Then I mixed up my apple filling. Like I said, it only took about 4 apples (I used golden delicious, picked from Wasem's Fruit Farm last week) mixed with some flour, sugar, cinnamon, and nutmeg to fill all of the tiny pies. Sorry I can't provide exact amounts - I always eyeball measurements when I bake - contrary to what people say about baking being an exact science. But then again, I rock as a baker, but completely suck at cooking. Go figure.
Fill your crusts with the apple filling, erring on the side of overflowing since the apples will cook down a bit.
Then I made my crumb topping. Once again, no measurements, but I promise that if you combine some butter, flour, brown sugar, cinnamon, and oats (not the quick cooking kind), you'll end up with something delicious.
Sprinkle the topping evenly over your pies.
Bake at 425 for about 25 minutes, or until they are bubbling and the crust and topping looks nice and brown. Prepare for squeals of excitement when you bring them to your next party. Or just eat them all before 24 hours is up. That's what happened in this family :)