By the time 4th of July comes around, I'm in full-fledged apple pie craving mode. Usually, when a craving hits, I don't have the patience to actually make one. I'll just go to my favorite bakery (or Publix as a last resort) and pick one up. But this time I planned in advance.
I know that there a plenty of acceptable Thanksgiving pies. I had narrowed it down to a final four: apple, pecan, pumpkin, or cranberry. Believe me, I went back and forth several times, but in the end, the allure of apple won! However, like everything else I made for Thanksgiving, I wanted to mitigate prep time. So I used pre-made pie dough and created a bomb filling! Even just writing about it is making my mouth water! These pies were prepped in under 30 minutes and tasted like I had been slaving over them for hours! You have to try them out...you'll thank me!
- 1 package pre-made pie dough
- 3 granny smith apples - peeled and diced
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbs cinnamon
- juice from one lemon (about 2 tbs)
- 2 tbs butter.
- In a sauce pan melt butter. Add in apples. After apples are well coated, add in sugar, cinnamon, and vanilla extract. Stir thoroughly, then add in the lemon juice.
- Let cook until apples are soft.
- Set aside and let the mix cool.
- Pre-head oven to 350.
- Lightly grease a muffin pan.
- Roll out pie dough. Using a 5 in cookie cutter, cut the pie dough into circles, and use the cut dough to line the muffin pan.
- Evenly distribute the apple mix into the 12 cups.
- Cut the remaining pie dough into strips and pattern over the top of the pie. You may want to press the dough together at the sides (where the strip meets the cup)
- Bake for 20-30 minutes or until golden brown.
- Serve while warm with ice-cream!