Apple-Brown Sugar Pie Bites (Flakey, Sweet, Buttery Goodness)

Ah, Thanksgiving; my second-favorite holiday. A day to tune out all debates of the questionable history behind the "First Thanksgiving" and focus instead on all the FOOD. I had been contemplating what to cook for said holiday since October. Cupcakes? Homemade Pie? Cheesecake? I wanted to make EVERYTHING so I  settled to make at least 3 bite-sized desserts.

Making desserts into bite-sized portions cancels out the inevitable uneven cuts that would make my OCD sister whimper, and keeps my weight-watching mom happy that she doesn't have to struggle to make the smallest slice possible while still maintaining the original integrity of a dessert.

Here is the recipe and method to making the most popular bite-sized sweet from the Thanksgiving dessert table:

Apple-Brown Sugar Pie Bites
 Yeilds 12-15 Bites

Ingredients:
2 Tbsp        Butter
1 1/2 Tbsp  Flour
1 Tbsp        Sugar
1 Tbsp        Cinnamon Sugar
2 Tbsps       Dark Brown Sugar
1                  Gala Apple
1                  Granny Smith Apple
2 Sheets      Roll-Out Pie Crusts
1                  Eggwhite
1 Tbsp         Water


Method:

For Pie Crusts:
1. Butter a mini muffin pan.
2. Thaw and roll out pie crusts.
3: On the first pie crust: using a round cookie cutter, cut out discs of dough to place into mini muffin pan crevices.
4. Pressing gently, fit discs of dough into the mini muffin pan, making mini pie crust molds.

5. On the second pie crust: With a slightly smaller round cookie cutter than the first one used, cut out small discs of dough to be used as the top of the mini pies. Set aside.

For the Filling:
1. Preheat oven at 350 degrees.
2. Core and skin apples. Cut into small pieces, about 1/2 an inch.

2. Melt butter in saucepan. Once completely melted, stir in flour until thickened.

Like this, except THICKER!

3. Add sugars and bring to a boil. Once boiling, turn heat to low.

4. Pour in apple pieces. Simmer 15 mins, stirring occasionally.

5. Fill pie crusts.
6. Using only the whites on an egg with 1 Tbsp water, brush the edges of the pie.
7. Top pies with the smaller pie discs, pressing firmly and pinching any loose sides together.
8. Using a paring knife, make 4 tiny slits on top of each pie.

9. Bake for about 25 mins, or until crust is golden.
10. Cool Pies on a wire rack until ready to eat!

Variation:
Make the filling, except pour into ready-made graham cracker pie crusts. Bake about 25 minutes or until thick!

Tips:
 If you don't have a large gradient of round cookie cutters to make the mini pie crusts, you can make your own circle gauges by:
1. Using a piece of parchment paper (or cardstock or plain paper), trace the outside rim of one of the crevices on the mini muffin pan.
2. Cut out traced circle. Make a second tracing, but re-draw the circle about 1/2 inch larger than the original. Cut this 2nd circle
3. Use a paring knife to cut around the larger circle to make pie crusts, and cut around the smaller circle to make the tops of the pie crusts.