Muffin Tin Monday and the Mini Apple Pies

This week for Muffin Tin Monday, the girls were very excited to have some Mini Apple Pies in their Muffin Tin Lunch.  We made them in our muffin tin from the apples we picked when we went apple picking.  

Emily and Juliette's Muffin Tin Monday Lunch

  Homemade Mini Apple Pie, Vanilla Yogurt with Carvel Crunchies (if you get a carvel cake ask for extra crunchies, they are great in yogurt), Pretzels and Turkey and Cheese Kabobs

Both Emily and Juliette had fun helping me make the Mini Apple Pies.  We made our own crust so first the girls took turn adding the flour and sugar.

They both thought the pastry blender was a lot of fun and used it to cut the butter into the flour and salt.  Once the dough was rolled out I cut it into circles and the girls pushed them into our muffin tin.

Emily and Juliette each scooped some of the apple mixture into the crust.  The girls enjoyed taste testing the apples as I cut them to make the filling.

Our Mini Apple Pies out of the oven and ready for a taste test!

Can you tell that Juliette was excited to dig in!!

Our Recipe for Apple Pie

Double Pie Crust

• 2/3 cup plus 2 tablespoons butter
• 2 cups all purpose flour
• 1 teaspoon salt
• 4 to 5 tablespoons cold water

Cut butter into flour and salt until the size of small peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until the flour is moistened and pastry cleans side of bowl.

Gather Pastry into a ball, divide in half to make top and bottom crust.   Flatten and roll out on lightly floured surface.  Place in pie pan.

Filling

• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon (I probably use a lot more, I just shake it in until I like the color)
• Dash of salt
• 6 cups thinly sliced pared apples
• 2 tablespoons butter

Heat oven to 425 degrees.  Mix sugar, flour , cinnamon and salt.  Stir in apples.  Fill lined pie pan, then dot with butter.

I usually do a lattice top to for my pie with other half of the pastry.   Then cover the edge with a aluminum foil and bake for 40 to 50 minutes, removing the aluminum foil during the last 15 minutes.  The crust should be browned and the filling with begin to bubble.

For more great recipes check out Watcha Making Wednesdays on The Ramblings and Adventures of a S.A.H.M