Here's a reason to break out the muffin tin, especially if your preferred crust-to-filling ratio favors crust.
- 1 cup flour
- 1 tsp kosher salt
- 1/2 cup cold butter
- 1/4 cup cold water
- 2 granny smith apples
- 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1 tbsp butter, cut into 8 pieces
- 1 egg white, lightly beaten
- 1 tbsp powdered sugar
- 1/4 tsp cinnamon
Whisk together flour and salt. Cut butter into pats and work into the flour using a pastry cutter. Drizzle in the water and work the dough into a ball. Transfer to an air-tight container, and refrigerate for an hour.
Meanwhile, core and peel the apples. Dice them up as small as possible. (The smaller the cut, the more apples you can shove into each pie.) Toss them in a bowl with powdered sugar and cinnamon.
Preheat oven to 400º.
Remove dough from the refrigerator. Roll it out to 1/8" thick and cut out 8 large circles about 4" in diameter. Use the dough to line 8 muffin cups. Place a dollop of filling in the middle topped with a piece of butter.
Use the remaining dough to top your pies. Be sure to leave holes for the air to escape.
Brush the top of each pie with the egg wash. Bake for 25 minutes or until golden brown.
Combine the powdered sugar and cinnamon, and dust your pies with the mixture.
Cool slightly before serving.