The hardest part of making a pie is keeping it together when cutting and serving. So I am taking the phrase 'easy as pie' one step further and taking the hardest part out! Plus, I really like using my muffin tin... And you could accommodate individual tastes by making different flavors without making several whole pies.
Pie Crust
2.5 cups flour
1 tbsp brown sugar
1 cup cold butter
1 pinch salt
.25 cup ice cold water
Pie Filling
4 cup apples, chopped
1 tbsp butter
.5 brown sugar
2 tbsp cinnamon
1 tbsp nutmeg
1. Make pie dough in advance. Fill mixing bowl with flour, sugar, and salt. Cut cold butter into the flour (or pulse in food processor). Incorporate a small amount of cold water at a time until you can form a ball with the dough. Wrap in plastic wrap and refrigerate for at least three hours.
2. Preheat oven to 350 degrees. In a medium mixing bowl combine chopped apples, cinnamon, sugar, and nutmeg. Cut small pieces of butter and stir into bowl.
3. Rip off small chunks from the pie dough ball, form into smaller balls, and roll out onto a powder sugared surface (tastier than flour!) Spray muffin tin lightly with oil and form the pie crusts into the muffin cups.
4. Scoop apple mixture into each mini pie crust and cover with little lattice pieces. Bake for 30 minutes or until crust is light golden brown. Serve warm with a scoop of ice cream!
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