Mini Apple Pie

INGREDIENTS

1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions

3 tbsp (45 mL) light brown sugar

1 tbsp (15 mL) flour

¼ tsp (1 mL) ground cinnamon

3 Granny Smith apples (about 1 lb/450 g), peeled and cored

1 lemon

¼ cup (50 mL) water

Preheat the oven to 400°F (200°C).
Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.
Roll out the remaining dough to ⅛-" (3-cm) thick. Cut 6 circles with the small Pie Dough Cutter. Set aside.
For the filling, combine the sugar, flour, and cinnamon in large mixing bowl; mix well. Thinly slice the apples; cut apple slices in half. Zest the lemon to measure ¼ tsp (1 mL). Juice the lemon to measure 1 tsp (5 mL).
Add the apples, zest, and juice to the sugar mixture; toss gently to coat.
Transfer the apple mixture evenly into the 6 wells.
Brush the edges of the small dough circles with water. Place on top of the pie filling, wet-side down. Pinch the top and bottom dough together and press it into the scalloped rim.
Use a knife to cut vent holes in the top dough. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven and let the pies cool in the pan for 5 minutes before releasing. Makes 6 servings.