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Makes one dozen muffin-tin pies or 8 canning jar pies.
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Ingredients:
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Two pie crusts, prepackaged
5 apples, peeled, cored, and chopped
¾ cup light own sugar ¼ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg Juice of one lemon
Butter, for greasing the pan/jars
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Preheat the oven to 400 degrees. Combine the apples, own sugar, flour, cinnamon, nutmeg, and lemon in a small bowl.
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Butter the inside of the muffin tin or canning jars. Roll out the pie crust on a floured surface. Use a biscuit cutter or bottom of a glass to cut out circles of the pie crust. Using a rolling pin, roll the circle out so it's the right size for the tin or jar. Place the crust in the bottom of the tin or jar and pat it down.
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Spoon the filling on top of the crust. Roll out a second circle for the top crust and place it on top of the filling. Don't worry if it doesn't look perfect – these pies are meant to look rustic and handmade. Bake the pies in the preheated oven for 10-15 minutes, or until the crust is owned. Remove from oven and let cool. Note: If baking in glass jars, use only jars meant for canning as they will be able to withstand high heat.
