Mini Apple Pies

These are fussy but fun!

3 cups apple, peeled, cored, finely chopped - about 3 - use a tart apple like a MacIntosh
1/3 cup sugar
1 tbsp all purpose flour
1/2 tsp cinnamon
pastry dough for two single pie crusts

• Preheat the oven to 375 F.  Lightly grease 16 disposable aluminum tart tins, or muffin cups
• In a bowl, stir together the chopped apples, sugar, flour and cinnamon.  Mix well and set aside.
• Working with half of the pastry dough at a time, roll it out quite thinly - thinner than for a full sized pie, making sure you don't get holes or that it is difficult to handle.  With a round cookie cutter, cut out 16 circles of dough.  Repeat with the other half of the dough so you have 32 circles. 
• Gently press the 16 bottom crusts into the prepared tins.  Spoon the apple mixture into the pastry lined tins, heaping the apples up in the middle and keeping the edges clear.
• Place one top crust at a time over the apples in the tin.  Press down firmly around the edges to seal.  With a tiny cookie cutter or wide plastic straw, cut a vent in the middle of each of the top crusts.  
• Arrange filled tins on a baking sheet and bake for 25 to 30 minutes or until the pastry is golden brown and the apples are tender when you poke a toothpick into the middle of the pie.  Allow to cool for 10 minutes, then run a knife around the edge of each tin and remove pies to a rack to cool a few more minutes before serving.