I prefer pumpkin pie on thanksgiving, but I always like a
small dollop of apple pie on my plate for good measure. You will note that these are mini pies. Baking times/instructions are virtually the same for both, you just have to cut the pie crust to fill the jars (short, half-pint jars).
I played around with some recipes and this is what I got (it was good!!):
- Ina Garten Crust
- 7 large apples, peeled, cored and chopped (I used half
golden delicious, half Rome)
- ¾ cup brown sugar
- 3 tablespoons corn starch
- 1 tablespoon lemon juice
- Pinch lemon zest
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- ½ cup heavy cream
- 1 teaspoon vanilla
- Egg for egg wash and Sugar for topping
Preheat oven to 375.
First, make the crust. Roll half of it and place on the
bottom of pie pan. Brush edges with egg wash.
Chop the apples into ½ inch slices. Toss with brown sugar, corn starch, lemon,
and spices. Mix in the heavy cream and
vanilla. Cover with the other half of
the pie crust, and cut slits on top to allow steam to escape. Brush with egg
wash and sprinkle with sugar. Bake for about one hour, until the crust is
browned and the filling is bubbly. Allow to cool and serve a la mode!!