Mini Deep Dish Apple Pies

For the crust

In the bowl of a food processor, add flour, salt and sugar. Pulse to combine.

Add the butter and pulse until the biggest piece of butter is not bigger than the size of a pea.

Add the water, 1 tablespoon at a time, pulsing in between each addition.

Once the dough starts to form a ball, remove from the food processor. Place on plastic wrap, press into a disk, wrap in plastic and place in fridge until you are ready to assemble the pies.

For the filling

Peel, core, quarter and slice apples (about ¼” thick). Add to a medium bowl with sugar, cinnamon, flour, cinnamon and allspice. Mix well.

Cover and refrigerate for at least two hours. You can also leave them overnight in the fridge.

To assemble the pies

Preheat the oven to 400ºF.

Roll the dough into a disk about ¼” thick. With a 4 ½” cookie cutter, cut 6 circles. Roll each circle into a 6” circle. Place in jumbo muffin cups.

Re-roll the dough and cut into strips about ½” wide (for the lattice top).

Fill each muffin cup with apples. It will seem like a lot but they shrink when they cook.

Form a lattice on top of each cup. Trim edges and pinch to seal. Brush with heavy cream and sprinkle with sugar.

Bake for 10 minutes on 400ºF. Reduce the oven temperature to 350ºF and bake another 25 minutes or until crust is golden brown and the filling is bubbling.

Let cool in tin for 5 minutes then gently remove to serving plates.