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Mini Apple Rum Spiced Pies

From the kitchen of field editor, Ann Marie Eberhart of Gig Harbor, Washington: I LOVE the spicy chocolate cinnamon cane sugar blend! It's good in so many different things like these mini pies that are perfect for fall.

Ingredients

  • 6 c. (4-5 medium) peeled apples, diced about 1/2" cubes
  • 6 Tbs. butter
  • 2 Tbs. Gustus Vitae spicy chocolate cinnamon cane sugar
  • 1 Tbs. rum or 1/4 tsp. rum extract
  • 1 box refrigerated pie crust, softened as directed
  • Icing:
  • 1 c. confectioners' sugar
  • 1 Tbs. rum or 1/4 tsp. rum extract
  • 2 tsp. Gustus Vitae spicy chocolate cinnamon cane sugar
  • 1-2 Tbs. Milk

Directions

  • 1. In a skillet, sauté the apples in the butter until tender. Stir in the spicy chocolate cinnamon cane sugar. Cook and stir 2 minutes longer; remove from heat.
  • 2. Add the rum and mix well, then set aside.
  • 3. Preheat oven to 425°
  • 4. Using a 4" circle cutter, cut the pie crusts into 12 rounds (you should get 6 rounds per crust) and place into ungreased muffin cups.
  • 5. Spoon the apple mixture into the crusts.
  • 6. Bake 13-18 min., or until the edges are lightly browned. Cool slightly.
  • 7. While the mini pies are baking, make the icing. Mix everything only using 1 Tbs. of milk to begin with and add more if needed for desired consistency.
  • 8. Once the pies are slightly cool, drizzle icing over the pies.

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