@_bakingathome: Made (and packed) with love 🍎 These Mini Apple Pies are an A+ lunch box addition! Save the recipe below. Ingredients Pie Crust: -2 C. all-purpose flour -3/4 tsp. salt -3/4 C. cold Crisco® All-Vegetable Shortening -4 to 8 Tbsps. ice cold water Filling: -3-4 lg. apples, peeled and diced small (approx. 4 C.) -2/3 C. brown sugar -4 tsp. Clabber Girl® Corn Starch -¾ tsp. Spice Islands® Ground Saigon Cinnamon -1/8 tsp. Spice Islands® Ground Nutmeg -2 tsp. lemon juice -½ tsp. Spice Islands® Pure Vanilla Extract -4 tsp. butter -1 egg -3 Tbsp. milk -2 tsp. granulated sugar, for dusting Directions Pie Crust: 1. Stir flour and salt. Cut in shortening with a pastry blender or fork until pieces are pea-sized. 2. Gradually add water, 1 Tbsp. at a time, stirring until dough holds together and forms a smooth ball. 3. Divide into 2 balls; flatten into 1/2-inch disks. Wrap and chill for 30 mins or up to 2 days. Filling: 1. Combine apples, brown sugar, corn starch, cinnamon and nutmeg. Toss until coated and syrup forms. 2. Stir in lemon juice and vanilla; set aside. Assembly: 1. Preheat oven to 425°F. Roll chilled dough on a lightly floured surface to 1/8-inch thick. 2. Cut 12–18 circles with a 3 ½-inch cutter, rerolling dough as needed. Place circles in a standard 12-count muffin pan. Press down and up sides to the top of each cavity. Refrigerate while making tops. 3. Cut desired top pieces. Add about 3 Tbsp. filling to each crust. Cut butter into 12–18 pieces; place one in each pie. 4. Whisk egg and milk; brush over tops. Sprinkle with sugar. 5. Bake for 20–23 min., until filling is bubbly and crust is golden brown. 6. Cool 15 min. Run a knife around edges and remove pies. Enjoy!

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Wednesday 07 October 2026 17:00:17 GMT