Mini Apple Pies
(Adapted from Knit and Bake)
3 "unroll and bake" 9" pie crusts
4 large Granny Smith apples
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
pinch of salt
2 tbs flour
2 tsp vanilla extract
Unroll the dough. Using a cup or small bowl that's about 3/4" larger than the circumference of each muffin cup, cut out 12 circles of dough. Place each circle in the ungreased muffin tin and prick the bottoms of each. Reserve dough scraps in case you need more strips for the lattice tops.
Peel and roughly chop apples into a medium-sized bowl. Mix in the sugar, brown sugar, cinnamon, nutmeg, salt, flour, and vanilla extract. Fill each muffin cup to the top with apple mixture.
Using the remaining dough, cut out small strips to create the lattice top over the mini apple pies. Each mini pie top needs 6-8 small strips. I always reference this chart to remember how to create lattices.
Place the muffin tin on a baking sheet and bake at 375 degrees for about 40 minutes, or until they start bubbling and the top turns golden brown.
p.s. I didn't get any pictures, but this is the recipe I used for the bacon deviled eggs. The bacon garnish adds a really nice texture and burst of flavor.