These teeny-tiny pies are a mess-free way to serve dessert while on a picnic. Store any leftovers at room temperature to enjoy as a sweet snack the next day.
- 2 small Gala or Braeburn apples, peeled, cored, and finely chopped (about ⅔ lb)
- 2 ½ cups finely chopped rhubarb
- 3 tbsp sugar
- 2 tbsp butter
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- 2 tsp cornstarch
- 2 (14.1 oz) boxes refrigerated pie crusts
- Flour, as needed
- In a medium saucepan, stir together the apples, rhubarb, sugar, butter, cinnamon, and ginger over medium-low heat until butter melts. Cover and cook 10–12 min., until apples are tender, stirring occasionally.
- In a small bowl, whisk together the cornstarch and 1 tbsp water. Stir into apple mixture and cook 2–3 min., until filling thickens. Remove from heat and let cool for at least 15 min.
- Meanwhile, preheat oven to 400°F. Liberally coat a 12-cup muffin pan with the baking spray. Roll 1 pie crust round out on a lightly floured surface to flatten. Using a 3½-inch round cookie cutter, cut out 6 rounds. Repeat with the remaining pie crusts for a total of 24 rounds. Press 12 rounds into the bottom and up sides of muffin pan cups.
- Top each dough round with about 3 tbsp pie filling, then another pie crust round. Tightly press edges together, then use a fork and fingers to gently crimp edges. Cut slits into the tops with a sharp knife.
- Bake 20–25 min., until golden brown. Cool pies in pan on a wire rack 15 min., then slide a knife around each pie to loosen and remove from tin.
Filling can be made up to 3 days in advance. Refrigerate in a covered container until ready to make pies. Cooled baked pies can be stored at room temperature for up to 2 days.
This recipe is
- Nut Free
- May 2021
- Egg Free