This recipe makes approx. 6 mini pies the size of medium-sized muffins
For the crust:
1 cup white
all-purpose flour
6 Tbsp. Margarine
2 Tbsp. cold water
For the filling:
2 large baking apples, peeled and sliced into small pieces
1/3 cup sugar
1/8 cup white
all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt
Dough:
In a medium-sized bowl put 1 cup of flour. Cut in the margarine with a fork or pastry blender/cutter until the mixture has small lumps. Sprinkle the cold water over the flour and margarine and stir together until the dough pulls together and away from the sides of the bowl. If the mixture doesn’t seem to be doing this you can add another tablespoon of water. Roll the dough into a ball, wrap it in plastic wrap, then place it in the refrigerator for 20 or 30 minutes so it becomes firm. This will make it easier to work with.
Filling: Mix together all of the filling ingredients except for the peeled and sliced apples. After they have been mixed add in the apples and stir until the dry ingredients have been well incorporated with your apples. Set aside. Preheat your oven to 345˚F.
Preparation: Take your dough out of the refrigerator and split into two. On a floured surface roll out the dough until it is thin (about 1/8 inch).
Use a small bowl as a guide and slice around the bowl. Then take the circle of dough and press it into greased muffin pan. Score the bottom of the dough with a fork a few times. Fill the dough with the apple mixture so that it comes over the top of the pan (when the apples are baking they will loose a lot of their water and sink down).
Cut the excess dough, leaving a centimeter of dough on the outside. Now cut a smaller circle of dough and put it on top of your pie. Pinch the top dough together with the bottom dough (the centimeter part). Score the top with a knife. Repeat with remaining dough.
Baking: Place the muffin pan in the oven, and place a sheet of aluminum foil on the rack below to catch any liquid that may fall from the pan. Bake for about 35 minutes, and check to make sure the apple pies are done. Let cool for 20 minutes and remove from pan.