1 Pastry Crust Recipe
¼ cup butter
4 apples diced, (Granny Smith, Fuji or favorite baking apple)
¾ cup brown sugar
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup pecans chopped
For topping:
2 tablespoons melted butter
¼ cup rolled oats
1 tablespoon brown sugar
1 teaspoon flour


Preheat oven to 425.°
Roll out dough to ⅛” thick on floured surface. Using a paper cupcake liner as a template cut out circles a little larger than liners. Line muffin tin with dough circles. Let the extra dough hang over the edge of tin. It’s okay if it’s not perfect.
Bake mini pastry shells in oven for 12 minutes or until the shell is no longer raw but still pale. Remove from oven and reduce heat to 350.°
In pan over medium heat, melt butter.
Add apples, brown sugar, cinnamon, nutmeg, ginger and salt. Coat apples well and simmer about 2-3 minutes.
Add pecans and continue to simmer for 2 more minutes. Remove from heat.
Scoop a little of the mixture into each pastry shell. Be sure to press mixture down and fill to top.
Optional Topping: Mix topping ingredients together and sprinkle a little on each mini pie.
Bake 25-30 minutes in a 350° oven or until slightly golden brown. Be careful to not let crust burn.

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