Apple Pie Tartletts
I wanted to make an entire apple pie to bring to the demo but then I thought that would be a lot of work cutting it and trying to make sure everyone got at least a bite.
- 1 sheet refrigerated pie pastry (2 sheets)
- 1 quart size jar of apple pie filling
Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles.
Use a biscuit cutter if you have one.
Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
Prick pastry on the bottom with a fork.
Bake at 350° for 10 minutes or until golden brown.
Cool for 5 minutes before removing from pans to wire racks.
In a saucepan pour in your apple pie filling and using a knife cut up the large pieces of apple into smaller pieces.
Cook the mixture till bubbling.
Fill the cooked pastry shells with a teaspoon of the apple filling. Refrigerate.