Mini Apple Mug Pies

Looking for the perfect fall dessert? Look no further than these adorable mini apple pies!

Author and Chef Candice Kumai is showing us how to make a delicious dessert with a twist--these little pies are baked right into mugs instead of a traditional pie dish, creating an innovative way to impress guests! Plus, they're the perfect portion control.


Mini Apple Mug Pie Recipe:
As if steamy apples perfumed with cinnamon and nutmeg served hot-from-the-oven in cute little mugs weren't fabulous enough, this is low in fat too! These also make a cute hostess gift and party favor. Prep the pies in the beautiful mugs and give them to your host; whenever they use the mugs they'll think of you and your delicious guilt-free pie. If you can't find (or don't have) oven-safe mugs, 6-ounce ceramic ramekins work too.

Ingredients:
2 tablespoons unsalted butter
8 large Golden Delicious or Fuji apples, halved, cored, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch salt
1 tablespoons fresh lemon juice
2 tablespoons Motts for Tots apple juice
2 tablespoons all-purpose flour plus extra for rolling
2 tablespoons lemon zest
1 large egg
Pinch salt
5 to 6 sheets phyllo dough
Nonstick cooking spray

Directions:
1. Heat the oven to 350°F. Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, and nutmeg, toss to combine, and gently sauté, stirring occasionally, until the apples are golden and soft, about 15 minutes. Stir in the cranberries, if using.

2. Add the lemon juice, Motts for Tots and then sprinkle in the flour, gently stirring it into the apples (if the pan seems dry, stir in 1 to 2 tablespoons of water). Be sure to scrape all the good browned stuff up off the bottom of the pan. Stir in the lemon zest, turn off the heat, and divide the apples among 4 8-ounce (or 6 6-ounce) mugs

3. Whisk the egg and salt together with 1 teaspoon of water. Place a sheet of phyllo on your work surface and use a round cookie cutter that is 1/2-inch larger that your mug (or ramekin) to cut out 6 circles. Cover with a slightly damp paper towel (make sure to wring it out well) to prevent the phyllo from drying out. Using your fingers or a pastry brush, brush a little egg wash onto the rim of each mug. Cover each with a phyllo circle. Spray the tops of the phyllo with a little nonstick cooking spray and top with another circle. Repeat about 4 times or until you've used up all of the phyllo circles.

4. Using a sharp paring knife, carefully cut a few vent holes in the top of the pastry and then lightly brush with a little more egg wash.

5. Place the mugs on a rimmed baking sheet or in a 9- by 13-inch baking dish and bake until the crust is golden-brown, about 20 minutes. Remove from the oven and serve warm or at room temperature.