Yield: 6 pies
Cook’s notes: When you make these delightful little pies, remember to chop the apples much smaller than you would for a pie, about 1/4-inch cubes. The smaller pieces, for the smaller pies, will make eating easier and the appearance more appealing.
2 Granny Smith apples
1/4 cup brown sugar
2 tsp flour
1 tsp cinnamon
2 pre-made pie crusts (store-bought, without lard)
Heat oven to 425F. If pie crust is frozen, begin thawing it.
Peel, core and chop the 2 Granny Smith apples. Toss the apples, brown sugar, flour, and cinnamon in a large mixing bowl.
Unroll the pie crust on your work space. Use a rolling pin to press it flat and smooth. With a four-inch diameter cup, glass, or bowl, cut out six circle pieces of crust. Place one crust circle in each of six muffin spaces. Press the dough to mold it to the inside of each muffin cup. Evenly divide the apple mixture into the six crusted muffin cups.
Knead the leftover crust pieces and roll it out with your rolling pin. Cut thin strips of crust and place them over the little pies, first one way then the other, making a crisscross on each. Or use a second pie crust, cutting three-inch diameter pieces and covering the entire top of each tart. Make slits to allow the steam to escape.
Cut off any excess crust from the thin strips (or top crust) and press the edges of the top and bottom crusts together by pinching or using a fork.
Bake the muffin tin apple pies in a preheated 425 degree oven for 16 to 18 minutes. Check the pies at 16 minutes. Allow the tiny pies to cool within the muffin tin before removing them.
Adapted from ehow.com (link)