Off the top of my head, I think the apple pie recipe I used was this:
8 cups apples, chopped into 1/2" pieces. (Small is good--it's easier to pack 'em in there!)
12 Tbsp flour
1 1/2 cups sugar
4 heaping tsp cinnamon
1/8-1/4 tsp nutmeg
4 Tbsp butter, cut into 24 equal pieces
2 boxes (4 crusts) pre-made pie crusts (for 9" pies)
1. Preheat oven to 425*F
2. Mix apples, sugar, cinnamon, and nutmeg in a large bowl until apples are well coated; set aside.
3. Unroll your pie crusts and using a round cutter, cut 24 circles approx 4" in diameter.
4. Line muffin cups with the crust. It takes a little practice to get them in there--there will be a few crinkles as you put them in but a little playing makes it look pretty!
5. Fill each muffin cup with the apple mixture. Put one piece of butter on top of the apples in each cup.
6. Top your pies--depending on how much crust you have left you could do a full top crust (cut slits in it for steam to escape!); a mini lattice-top; or even use a decorative cookie cutter to cut out a shape to put on top (a fall leaf, a heart,
whatever.)
7. Bake for 18-22 minutes until pies are bubbly and crusts are golden brown. You might cook 10 minutes and then check them every 2 minutes to make sure you don't overcook.
Please note--the above recipe for apple pies is to make 24 pies; the pumpkin pie recipe below is for 12 pies. I cut the apple recipe in half and only made 12 pies.
I can't get to the exact recipe I used, but I'll double check the details when I get home. Here's a similar one for the apple pie if you don't want to trust my memory. ;)
http://www.food.com/recipe/mini-apple-pies-so-easy-not-much-hassle-286704
It includes a crust recipe, but like I said, I used pre-made crust with good results. I used a 4" round biscuit cutter to cut my crusts out.
For the pumpkin pies it was the same thing, really, except you don't put a top crust on them so you shouldn't need as much pie dough. I super cheated and bought the canned pumpkin that already has the pie spices mixed in--you just add 2 eggs and
a 5 oz can of condensed milk. That was enough for 12 pies with a little filling left over (and I probably over-filled the pies a tad, too, so maybe I could have gotten 15 pies or so out of the one can of filling if I had tried.) Cooked at 425*F for
15 minutes, then reduced heat to 350*F for about 25-30 minutes. I was able to find the exact recipe I used for this one: http://www.makeandtakes.com/muffin-tin-pumpkin-pies
I'm planning to take pictures next week when I make them for Thanksgiving! I can't wait to show them off!
I didn't grease my muffin tins--they are both pretty new and non-stick. The only problems I had with sticking were where the filling had bubbled over a little bit, which I think I can fix by not filling them quite so full next time. I was able
to get them loose by using a very thin knife (paring knife) and gently going around the edges. I had a bad experience recently where I used Pam on a non-stick baking sheet and the breadsticks I was making burned black on the bottoms! So I didn't want
to risk it with these. DH looked at me like I was nuts but they came out fine. :)
