Mini Cupcake Pan
2 Circle Cookie Cutters
Pie Filling (I used E.D. Smith Apple Pie Filling)
Pie Crust (I used Pillsbury's Ready Made Crust)
Step 1: Step 1
Roll out one of the pie crust, (The box came with two.) (I used wax paper for easy cleaning)
Cut out as many circles as you can from the pie crust.
There will be left over dough, so make it into a ball, and roll it out.
Repeat until you can't get any more circles.
Step 2: Step 2
Gently put one of the cut out circles on the pan.
Gently poke it to make it fit into the cavity
Make sure that the edges fill the entire cavity.
When you have no circles left, you will have some dough left over.
Roll it into a ball, and roll it flat with a rolling pin.
Cut out more circles.
Repeat until you can't fit any more circles in the dough.
(My pan had 24 cavities, but I only filled 20 at this time.)
Step 3: Step 3
Get a spoon and fill each pie.
I used apple filling, and had to cut some of the apples in half.
DO NOT OVER FILL
If you want you can add some cinnamon to the filling.
Step 4: Step 4
Roll out the next sheet of dough (mine came with two. One for the bottom and one for the top of a regular pie)
Cut out as many circles as you have pies (I had 20)
You will have dough left over, roll it into a ball and then cut out more circles.
I ended up having enough extra dough to fill the missing 4 bottoms.
(Remember to change cutters if you do this)
Step 5: Step 5
With your finger or a knife, press down to attach it to the bottom of the pie.
Take a knife and cut a small dash on top of each pie.
Put it into the oven based on what your dough says.
(I put mine in on 450 for about 15 minutes)
WATCH THE PIES! I PUT THE TIMER ON AT 5 MINUTE INTERVALS
Step 6: STEP 6
You can decorate them any way you want.
I added some caramel drizzle (found in the Ice Cream Cone isle).