- 2 Pastries for pie crusts- You can use your own favorite recipe or the frozen sheets
- 3 cups Granny Smith or favorite apples
- 4 tbsp light brown sugar
- 1 tbsp flour
- 1/4 tsp Ground Cinnamon or Pumpkin Pie Spice- to taste
- 1 lemon
- 1/8 cup water
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Preheat the oven to 400°F
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Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with mason jar or knife. Place the crust into mini pie pans- pressing the dough into the bottom and up the sides of the pan.
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Roll out the remaining dough to ⅛-" thick. Cut 6 circles for the tops and set aside.
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For the filling, combine the sugar, flour, and cinnamon/ pumpkin pie spice in large mixing bowl; mix well. Thinly slice the apples and cut in half or quarters. Grate the lemon - about 1/4 and add 1 tsp of lemon juice.
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Mix the apples & lemon to the sugar mixture - toss to coat.
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Transfer the apple mixture evenly into six mini pie pans.
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Place the top crusts on top of the pie filling- brush with water if you need them to be a bit more sticky to attach. Press the top and bottom dough together.
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Cut small holes in the top dough- create a pattern if you would like. Bake for 23–25 minutes, or until the crusts are golden brown. Remove from oven- let cool.
