I can hardly believe Thanksgiving is less than two weeks away now. Time to get to meal planning, and fast! Perusing some dessert recipes I landed on the Mini Apples Pies I made when I first began blogging, along with some other desserts that are perfect for the holiday menu.
These Mini Apple Pies are such a fun twist on the regular apple pie. Made in muffin tins using a basic pie crust, filled with your favorite apple filling or apple crisp (recipe below). Using pie crust scraps, I made little leaves to add to top of pies.
They couldn’t be easier. And they’re so cute!
Mini Apple Pies need some friends to share the dessert buffet with, don’t ya think? Here are a few of my other favorites for Thanksgiving celebrations:
Chocolate Bourbon Pecan Pie doesn’t last long in our home. It’s dangerous, y’all, but totally worth it.
Pecan Pie Muffins that I made for Tasty Kitchen a while back double as a dangerous dessert or breakfast muffin. They are super easy, and really do taste like pecan pie. Try em. Soon. (There’s a link for the full recipe over at Tasty Kitchen.)
Wanting a simple dessert that serves a bunch? Praline Cake Squares are the ticket. You may want to go ahead and make two pans. Just sayin. 😉
Now I’m getting hungry for all things dessert. How about you? For more tasty treats, perfect for the upcoming holiday season, check out these 8 Gourmet Desserts from CookingLight.com.
I look forward to celebrating Thanksgiving with family this year, but I want to thank you for always stopping by to share you comments and good ideas. I’d love nothing more to share a pecan pie with you one day. xoxoxo
- 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
- 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.