Tomorrow is National Apple Pie Day. So why share a recipe for bite-size apple pies today? Cause tomorrow I’ve got other things to talk about. Just wait, we’ll tie the two together.
I do have one question though – why in the world are we celebrating Apple Pie Day in May? Shouldn’t Apple Pie Day be sometime in October or November? I don’t know about the rest of the world, but here Fall Harvest Festivals and Apple Fairs go hand in hand. Just saying.
Did you know that the first apple pie recipe was printed in 1381 in England? So although Americans may feel a patriotic connection to all things Apple Pie, apple pie existed well before the Pilgrims landed. That said, the phrase “as American as apple pie” has been around for more than 100 years. Apples came to America via the Pilgrims on the Mayflower. The first apple seeds were planted in what would become Massachusetts in 1625. By the end of the 1800s, over 14,000 varieties of apples flourished in America. That might explain why the phrase “as American as apple pie” was already in use by 1860. As America expanded west, the spread of apples was helped by John Chapman, better known as Johnny Appleseed. In the late 1700s Johnny Appleseed had planted apple trees all along the frontier. Pioneers who followed were rewarded with the fruits of his labor.
Perhaps Apple Pie is quintessential American because it represents America. It came from foreign shores, has been influenced by may cultures, and spread from shore to shore by both immigration and migration. Viewed in new light, as American as Apple Pie takes on a whole new meaning.
Mini Apple Pies
1 Refrigerated Pie Crust
2 medium Granny Smith Apples
2 tablespoons Sugar
1 tablespoon Flour
1/2 teaspoon Cinnamon
1 teaspoon Vanilla Extract
Heat oven to 425 degrees. Remove 1 pie crust pouch from packaging, let warm on the counter for 20 minutes.
Meanwhile, core apples. Finely chop into pieces about a quarter-inch in size. Set apple pieces aside.
Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; re-roll with rolling pin and continue to make 10 dough rounds. Press each round into ungreased regular-size muffin cup. Set pan aside.
In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.
When serving, top with a dollop of whipped topping and enjoy.