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Mini Apple Pie

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2 frozen pie crusts, thawed
2 apples, peeled and chopped (1 granny smith, 1 gala)
½ cup Fischer & Wieser’s Pecan Apple Butter
1 egg
1 tablespoon water

 

Preheat oven to 450 degrees. Using a pastry cutter or ring mold, cut the thawed pie crusts into circles 4-inches across and spread out half of them on a baking sheet coated with vegetable spray. In a bowl, mix the chopped apples with the pecan apple butter. Spoon about 1 tablespoon of apple mixture into the center of the circles on the sheet. Lightly beat the egg with the water in a bowl, making an egg wash. Coat the outer edge of each filled circle with the egg wash and top with remaining circles, crimping the edges to seal. Use remaining pie crust to decorate tops of pies, if desired. Brush with the remaining egg wash and bake until golden brown, about 20 minutes.  Cool for 10-15 minutes before serving. Makes 6-8 mini-pies

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