Ingredients
- 4 tablespoons of chilled butter cut into 24 equal portions.
- two boxes of pilsbury pie crusts
- 12 tablespoons of flour
- 1½c of sugar
- 4 heaping teaspoons of cinnamon
- ¼-1/2 teaspoon of nutmeg
- Make sure you stir everything around getting the apples nice and coated.
- Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
- I found that a wide mouth mason jar ring worked perfectly.
- Line each cup of your muffin tin with a tiny pie crust.
- I found that pinching the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well. You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.
- You should be able to fill until slightly mounded.
- Then take your equally divided butter...
- and put a dab on each pie.
- Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. I started checking in on mine at 10 minutes and checked every two until they were perfect.