Who said making an apple pie was hard? This is the simplest way to make small bite size apple pies for party favours, or even dessert. Just try not to eat them all at once!! Makes about 12.
1 package of ready roll light short crust pastry (room temp for 30 minutes)
1-2 tsp. cinnamon
½ tsp. ginger
½ c sugar substitute (regular sugar is fine too)
Half of a squeezed lemon
Peel, core and dice all the apples. (Place them into a bowl filled with half water and the lemon juice)
When the apples are peeled, drain them, leaving a little bit of water.
Place on the stove and add all of the spices, including the lemon.
Simmer until soft.
On a flat cold surface spread the dough out, and begin to roll with a pastry roller about as thin as you can get it.
Spray your muffin tin and make sure all the nooks are covered.
Take a large glass and cut out the shape of the bottom part of the pie, and continue until that sheet is done. (should be 10-12 tin spots)
As your apples begin to soften and become fragrant, spoon one or two spoonful’s in the pastry.
Repeat until all are full (don’t over fill)
Roll out the second sheet of pastry and cut out the same amount of top pastry for them.
Lay on top and pinch the bottom and top together
Optional: Glaze the tops with a lightly whipped egg.
Place in the oven at 180C or 350F for about 20-30 minutes or golden brown.