1/4 cup flour
1/2 cup of sugar
1/2 cup brown sugar
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
1 box of Pillsbury pie crusts (2 chilled NOT frozen crusts)
1 Tablespoon Lemon Juice
1/4 cup water
2 tablespoons of chilled butter cut into 12 equal portions.
1 teaspoon sugar
1/4 teaspoon cinnamon
1 Tablespoons melted butter
Mix apples with flour, sugars, cinnamon, nutmeg, ground ginger, and salt.
Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts (12). I found that a wide mouth mason jar ring worked perfectly, or my 1 1/2 cup measurer.
Line each cup of your muffin tin with a tiny pie crust.
In a large saucepan combine apples mixture, lemon juice, and water. Bring to a boil striring constantly, then remove from heat.
Gently fill the crusts with your apple mixture. You should be able to fill until slightly mounded. and put a dab of butter on each pie.
Cover as desired with left over dough. It doesn't have to fit perfectly. Picture shown with doing a lattice but too doughy. Just place a small circle on top that doesn't need to fit exactly.
Mix remaining sugar and cinnamon in a pinch bowl.
Brush pie tops with melted butter. then sprinkle cinnamon sugar mixture on top.
Bake at 400 for 20 minutes.
recipe makes 12 mini pies or 6 Texas sized muffin pies
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