Our love of Fall continues at Tipsy Gardening. We love apple pie but sometimes a big ole slice is just too much. We fix this holiday conundrum by making them bite-sized and sharing them with friends.
1 sheet ready made Pie Crust
2 peeled and finely diced Granny Smith Apples
¼ cup Chopped Walnuts
¼ cup Granulated Sugar
¼ tsp. Cinnamon
⅛ tsp. Allspice
⅛ tsp. Nutmeg
¼ tsp. Lemon juice
1 cup regular Whipping Cream
1 tbsp. Granulated Sugar
¼ tsp. Vanilla Extract
Pre-heat over the 375 degrees.
In a bowl combine: apples, walnuts, cinnamon, sugar, allspice, nutmeg, and lemon juice. Stir and coat apples in sugar and spice evenly. Set aside and let the spices do their thing.
Set out Pie Crust, and let it reach room temperature and press out with a rolling pin till all creases are smooth. Don't get it too thin, or your mini crusts will be fragile.
With a glass or cookie cutter cut 2-½ inch circles out of crust. Spray a mini-muffin tin with cooking spray and place all your crust circles in the cups of the muffin pan to make mini-pie crusts.
Spoon your apple mixture in to each of the mini-crusts. Then place in pre-heated oven for 20 to 25 minutes or until edges of crust are golden brown.
In a pre-chilled metal bowl add your whipping cream, sugar, and vanilla and with a hand or stand mixer whip till peaks start to form. This takes about 5 to 7 minutes. Don't over whip or you will be making butter instead.
Place pies in a circle patter on plate, and at center place small bowl or ramekin and fill with whip cream and a small spoon so guest can self serve.