Here's one of my favorite recipes for Thanksgiving. Individually portioned, fast in the oven and portion control. Oh, and delicious. All things to be thankful for. I made these yesterday with students with a class at Haven's Kitchen. Apple Pie Cupcakes (serves 12)
3 free form pie shells (divided into quarters) or pate brisee recipe 6 apples, macoun is a personal favorite Sugar, to taste 2 TB all purpose flour Nutmeg, dash Cinnamon, to taste Pinch of salt 12 TB unsalted butter
Preheat oven to 350 degrees F. Separate pie shells and chill while making the filling. Cut apples in slices, and then half the slices. They should be small pieces, since we're making cupcakes not pie. Season with sugar. This depends on the level of sweetness in your apples. TASTE the apples. If they are tart, add as much as 1/2 cup. If you think they are sweet, limit it to 1/4 cup sugar. Add flour, nutmeg (a dash!), cinnamon to taste. I also ask for a pinch of salt. The mixture should be wet but not soupy.
Line the muffin tins with each pie portion. It won't be perfect. If you'd like to make them in more circle forms, use a rolling pin and shape, not necessary as they will overhang the tin. Add the apple mixture and crinkle the remaining pie shell around. Add one TB of butter on top of each muffin.
Bake until golden brown. About 15-17 minutes.