Oh My Apple Pie!
Share with a friend or eat it all by yourself, these small apple pies are the perfect treat. Decorate the top of your pies with seasonal shapes by using cookie cutters and making simple shapes from pie dough. It’s easy, fun and the results are deliciously impressive!
- Hands-on Time: 25 Minutes
- Total Time: 60 Minutes
- Servings: 4 5-inch pies
- Difficulty: INTERMEDIATE
- 1 can (21 oz.) Comstock Original Country Apple Pie Filling & Topping
- 1 box refrigerated pie crusts (or scratch recipe for a double crust)
- 1 egg
- 1 dash of milk
- 4 5-inch foil pie pans
- Preheat oven to 425°F.
- Unroll pie crusts onto work surface. Press crust into 5-inch foil pie pans and cut away the excess.
- Fill pies with about 1/2 cup of pie filling.
- Using a foil pie pan as a guide, cut out 4 top pie crusts.
- Using your choice of cookie cutter, cut out shapes from scrap pie dough. We used an apple-shaped cookie cutter and made the leaves by cutting almond shapes with a sharp knife. We used the back of the knife to make the veins on the leaves. Place the cut out shapes on the pie crust.
- Lightly beat the egg with a dash of milk. Brush egg and milk mixture onto the edges of the pie. Place the decorated pie crust on the pie and crimp the edges. Brush the entire pie with the egg mixture.
- Place pies on a baking sheet and bake 25 to 30 minutes or until crusts are golden brown and fruit is bubbling.
- Baking Tip: You can use the pie crusts as is, but for a thicker crust, ball up the pie crusts and re-roll out onto work surface.