Even a non-pie maker can put these together in minutes.  They’re formal enough for a dinner party but quick and easy enough for the kids to make.

The only thing that takes any time is the peeling and slicing of the apples and you can take care of that in just a few minutes with an Apple Master.  An Apple Master peels, slices, and cores the apples just about as fast as you can stick them on the holder.  You should have your little pies in the oven in less than ten minutes.

Six Easy Steps

  1. Peel and slice the apples.
  2. Mix the dough.  (Just add water to our pie crust mix.)
  3. Roll and cut six circles.
  4. Pile apples in the six circles.  Sprinkle with cinnamon and sugar.
  5. Pull the dough around the apples and pinch the seams together.
  6. Bake.

Here’s the recipe.

Little Apple Pies Recipe

This recipe makes six nice-sized little pies four to five inches across.

2 cups just-add-water pie crust mix
5 tablespoons water

3 small apples
1 tablespoon lemon juice
1 teaspoon ground cinnamon (we prefer Vietnamese cinnamon for this recipe)
1/4 cup sugar
1 egg, lightly beaten (optional)

Preheat the oven to 375 degrees

  1. Lightly grease a baking sheet.
  2. Mix the pie crust mix with the water until smooth, not more than one minute with your dough hook.
  3. Roll and cut the pie crust into six 6-inch circles.
  4. Peel, core, and cut the slice into wedges. Place the slices in a large bowl with the lemon juice and toss to coat the slices.  The lemon juice will help the slices from turning dark.  Sprinkle with the cinnamon and 1/4 cup of the sugar and toss.
  5. Divide the apples between the six circles placing a stack in the center.
  6. Pull the dough around the apples.  Depending on the size of your apples, you may have too much filling.  If so, just remove some of the apples.  Extra apples are good to eat as a snack or you can make more crust for more tartlets.
  7. Brush some water on edge of each circle. Fold the edges over the filling, making pleats as you go.
  8. Bake until the crusts are golden brown, about 20 minutes. Let cool for 5 minutes. Serve warm with cream syrup, buttermilk syrup, caramel whipped cream or ice cream.

If you would like a more burnished, shiny finish on the crust, brush the crust with beaten egg before baking.