Mini Apple Pies with Roasted Applesauce

The other day I made a big batch of roasted applesauce that I enhanced with a generous splash/shot of Hiram Walker Caramel Apple Liquor.  Liz remarked that the finished applesauce tasted so good she'd love to have it in a pie.  Well, you know, when someone gives me an idea, and that idea incorporates PIE, apples and some booze, well, a gals gotta make this dessert wish come true!

You can use most any kind of applesauce, but a homemade variety, preferably one of the organic persuasion, would be better.  I'd recommend making my version of the roasted applesauce sauced liberally with some brandy or rum, or you could look for Momma's Homemade Apple Pie Applesauce. That stuff is addictive!

This "recipe" is a simple, step by step version.  I will admit, I did not make my own pie crust.  I know, quelle horror!  I just didn't have time nor the desire.  Frankly, even I have to take a few Sandra Lee Semi-Half Assed Home-made shortcuts.  And even more honestly, some store bought crusts aren't that bad - they taste okay.  

Mini Apple Pie with Roasted Applesauce 
(or Mini Applesauce Hand-Pies) Ingredients and Equipment:

1 Sheet Ready-Made Pie Crust - chilled but pliable
2 Cups High Quality/Organic Applesauce
4-inch diameter Biscuit Cutter or Water Glass
1-inch diameter Biscuit Cutter or equivalent sized glass
Muffin Tin (not a deep or over-sized muffin tin)
1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon
Preheat oven to 350 Degrees Fahrenheit 

Directions:
1. 1 Sheet of Pie Crust will make about 9 mini pies.  Using a 4-inch biscuit cutter or water glass, cut out the pie circles.  Gently press them with your fingers, or roll them out with a small rolling pin to make slightly larger and thinner.  Reserve the scraps and set them aside.
 2. Butter or spray the inside of the muffin tins and then gently press the pie dough circles into the muffin tins.  Carefully press the sides and bottom of the pie dough into the tins.
 3. Fill each pie crust with about 2 to 3 tablespoons of applesauce, filling each pie 3/4ths of the way to the top, leaving a bit of edge.
 4. Next, re-roll the pie dough scraps into a large ball, then roll out to form another pie crust.  Using the 1-inch biscuit cutter, cut out enough 1-inch circles to top each pie.  I used about 6 circles to cover the pies.  Topping the pies with at least 4 or 5 circles should suffice.
 5. Sprinkle each of the pies with a pinch of cinnamon and pinch of brown sugar.  Bake the pies in a pre-heated oven set to 350 degrees Fahrenheit.  Bake for 20 to 25 minutes, or until the pie crusts are light golden brown.  Remove from oven, cool the pies in their tins.  After 5 minutes, take a thin knife and run it around the edge of each pie crust to loosen them from the tins.  Once they've cooled thoroughly, lift them out of the tins.
6. Serve warm or at room temperature!  These pies, if they last long, will hold up for 3 days refrigerated.

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