Mini Apple Pies with Whipped Cream!

So I have a Babycakes cupcake maker..and it is awesome! I recently discovered that I could make pies in it..so thats exactly what I did! You could also just use a regular cupcake pan to make these.

Oven: 375
Prep: 25 min
Bake: 20 min*

Ingredients:
- 1 piecrust recipe which can be found here
- about 7 apples (peeled,cored,chopped)
- 1/3 C sugar
- 1/4 C cornstarch
- cinnamon
- nutmeg
- salt
- 2 tbsp. unsalted butter (cut into small pieces)
- 1 egg white (lightly beaten)
- brown sugar

Put the peeled, cored, and chopped apples into a large bowl. Depending on the size of your pie(s) will determine the size to cut your apples. Mix in the sugar, cornstarch, spices, and salt. Roll out the dough and cut out circles using a cookie cutter or coffee mug (you will have to do test cut out to determine the right size for your pan). Then spoon the apple mixture into the prepared dough, put small pieces of butter on them and you can either cover each one with a second dough and brush lightly with egg white and sugar and cut vents. Or you can just leave them topless but still top with butter and a little brown sugar (The brown sugar and butter melt together to make a delish syrup)

*Baking times will vary becuase of the size of the pies, so just bake till crust is golden brown
** The spices do not have measurments becuase I just measured it into my hands..but I would guess about 1-2 teaspoons...and feel free to add or remove your favorite fall spices :)

Now that we have pie..we can't forget the whipped cream!

Ingredients:
- 1/4 C heavy whipping cream
- powdered sugar
- vanilla extract
- cinnamon (the secret weapon!!)

Beat the heavy whipping cream for a few minutes until soft peaks form. Add in some powdered sugar (again no measurements..add until it reaches the sweetness you like..at least a few tablespoons) along with some vanilla extract. Continue to beat until thick and creamy. Then add in some cinnamon...I just grated in a few teaspoons. It complements the apple pie so well!!! Be sure to store in the fridge and serve within 24 hours of making becuase since it is homemade it doesn't have the stability of store bought..but it is so worth it!

I hope this delish and easy treat makes it onto your table this Fall.
Enjoy (:

Super Easy Pie Crust

Thanksgiving and Christmas are coming soon..and I am so ready to get baking (and eating :]). This recipe is from the Thanksgiving issue of the Rachel Ray magazine "Everyday". It turned out so light and flakey!

Makes: Two 9 inch crusts
Prep: about 20 min.

Ingredients:
- 2 1/2 C flour
- 1 tsp. salt
- 1 stick COLD butter cut into small pieces
- 6 tbsp. CHILLED vegetable shortening
- ice water

Mix together the flour and salt. Then with a pastry blender (or 2 knives or your fingers) cut in the butter or shortening until it is all about the size of peas. Add in some ice water (a little at a time) and stir with a fork until the dough is moist. Gather it all up into a ball, divide it in half and wrap in plastic wrap. Refigerate for at least an hour and up to 3 days. 
When you are going to roll it out, let it come to room temp. for about 15 minutes. Lightly flour a surface and rolling pin. Roll out, working from the center out, to get the desired size. Continue to flour and turn circle as needed.
And thats all there is to it...Super easy and quick recipe to get your own delish pie crust!

*Make sure the butter and shortening are cold/chilled so it cuts into the four mix..instead of melting
**I add spices like cinnamon to my dough depending on what I am using it for :)

Enjoy!