Not Your Grandma's Apple Pie

When I want to bake, I want to bake NOW. Pity the fool who gets in my way on a baking day.

Today I don't know if it was family being in town, or just the fact that I hadn't baked in a while... But the urge hit me hard at my mom's house. GET OUT DA KITCHEN!

I decided I would make some muffin tin mini apple pies. You can make any kind of pie in a muffin tin. Mini cheesecake, mini key lime pie and even mini chicken pot pie. (I really don't know which one to do next... Suggestions?) Since I don't like letting things "rest" when I bake, I needed a "no chill crust" recipe (see recipe below).

Mini Apple Pie Recipe

Filling:

• 2 large apples, chopped
• 1/2 cup brown sugar
• 1/4 cup softened butter
• as much cinnamon and nutmeg you like

Crust:

• 2 1/2 cup Flour
• 1 cup Shortening
• 1 tsp. Baking powder
• 1/2 tsp. Salt
• 1 egg + 1/2 cup cold water

1) Pre-heat your oven to 345°F (173°C). Fork shortening into the flour, baking powder and salt. Beat egg and cold water together, then fork into the dough. Knead until you're satisfied with its consistency. Set aside.

2) Chop your apples into small cubes or rectangles if you haven't already and leave the skins on (lots of fiber and contains half the vitamin C the whole apple offers). Add the butter and let cover the apple pieces. Add the brown sugar, cinnamon and nutmeg. Mix it up! (Using your hands is fun, this is the part Micah loves.)

3) Roll out your dough and cut into circles using a cup, bowl or knife. Place the circles in your ungreased muffin pan. Spoon copious amounts of your filling into the dough cups. For the dough lattice that goes on top, just roll out the extra dough, cut into small strips with a pizza cutter and place them on top. Only interweave them if you have the time... I didn't.

Bake for about 35 minutes, or until your crust is brown.

Let them cool for 10 minutes, then serve with fresh whipped cream and/or french vanilla ice cream.

ENJOY!

Micah-ism:
"Fireworks make me want to hug someone."