Who doesn't love a bite-sized dessert? Follow along with Carson Daly's fiancée, Siri Pinter, as she shows you an incredible new dessert you'll want to make all year long. Not only is it delicious, it's kid-friendly. Enjoy!
- 2 Honeycrisp apples, peeled, cored and finely chopped
- Zest and juice of 1/2 lemon
- 1 tablespoon sugar
- 1 tablespoon flour
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- Flour, for rolling out the crust
- 1 store-bought pie dough, thawed
- Small pats of butter, for topping the pies
- 1 egg, beaten
- 1 tablespoon turbinado sugar
Preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small mixing bowl, combine the apples, lemon zest and juice, sugar, flour, nutmeg, cinnamon and salt.
Sprinkle some flour on a work surface. Carefully unfold the pie dough and roll it out a bit, until it is slightly larger (about 1 to 1 1/2 inches) than it started.
Press the outer ring of the Mason jar lid into the dough and use a paring knife to trace along the ring and cut out 3 circles. Trace the inner circle part of the lid with a paring knife and cut out 3 smaller circles.
Put the inner pieces of the Mason jar lids into the outer parts of the Mason jar lids, and place face up on your work surface. Place the larger circle of dough in the lid, and press it up the sides. Fill the bottom crusts with apple mixture and top with very small pats of butter. Place the smaller circle of pie dough on top and pinch the crusts together. Brush and seal with egg wash, dot with tiny pats of butter and sprinkle with sugar.
Place the Mason jar lid pies on the parchment-lined sheet tray and bake until bubbly and golden, about 30 minutes. Allow the pies to cool before serving.