6 Tbsp. butter
3 Tbsp. cold water
1 egg with a splash of water (for eggwash to brown the crust)
-In a medium-sized bowl mix the flour and butter together. Sprinkle the cold water over the mixture and stir together until the dough pulls together and away from the sides of the bowl. Roll the dough into a ball, and place it in the refrigerator to firm for about 20 minutes.
-Mix together all of the filling ingredients and stir until the dry ingredients are well incorporated with the apples.
-Take your dough out of the refrigerator. On a floured surface roll it out until it is thin. Cut out two circles, one large and one small (I used a small bowl and a mason jar lid as guides).
-Take the larger dough circle, press it into the muffin pan, and score the bottom with a fork. Fill it with the apple mixture so that it comes over the top of the pan. Place the smaller circle on top of the pie, and pinch the bottom and top dough together. Score the top with a knife and brush with the egg wash (I also brushed on extra filling goo).
-Continue the process until you’ve made six pies.
-Place a sheet of aluminum foil underneath the muffin pan to catch any liquid that may fall. Bake for 35-40 minutes, until the crust is golden brown.
Like I said, I've never baked a homemade pie before, and I'd imagine it's a much easier process to bake one big pie instead of six little ones- but where's the fun in that? These are portable, adorable and delicious. AND you can totally eat a whole pie (or two, or six) by yourself without feeling super guilty about it.
P.s. I only ate two of them. :)