Sweet Cheeks: {Mini} Apple Pies

I bought way too many apples for the sour cream apple pie, so with the leftovers I made these tasty little treats!

{Enter Mini Apple Pies.}

I found this idea on this blog and fell in love. I did it a bit different than she recommended, but they turned out GREAT. It was perfect for breakfast the next few days. And yes, pie is suitable for breakfast :)

Mini Apple Pies:

Tip: Use a mixture of tart and sweet apples to create the perfect flavor. I used Granny Smith and Rome Beauties.

2 large baking apples, peeled and sliced into small pieces (smaller than for a normal pie)
1/3 cup sugar
1/8 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
dash of salt

1 - 9" pie crust

1) Preheat your oven to 350 degrees.

2) Combine your cut apples with the sugar, flour, cinnamon, nutmeg and salt. Mix until all the apple slices are evenly covered.

3) Roll out your pie crust on a floured surface. Then cut out two sizes of circles: one that will be large enough to fit into a cupcake pan, with about 1/4" excess around at the top; and the second that will be large enough to cover the top of the pie. (I used two different sized cups to get the right size of circles).

4) Place one of the large circles of dough into the cupcake pan and then fill it up with the apple pie filling.

5) Next, take the smaller circle and put it over the top of the filling, pinching the two circles together to seal it. Make sure to make a couple slits in the top for steam to escape.