
Jamie has been inspiring me with her new recipe ideas, and so I have tried a few lately. Intrigued by one from her Pinterest board that uses cinnamon rolls as a piecrust, I "invented" this variation. Skeptical about its simplicity, I was surprised that it was actually a success!
Try it out sometime, and enjoy...
CINNAMON APPLE MINI-PIES
2 cans cinnamon rolls (8 rolls each)
4 cups diced, peeled apples (Granny Smith)
6 Tbsp. flour
3/4 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
Press each cinnamon roll evenly into a greased muffin tin cup to form a crust.
Mix dry ingredients and stir into apples. Place a heaping spoonful into each crust.
Streusel topping:
3/4 c. flour
1/2 c. brown sugar, packed
1/2 tsp. cinnamon
3 Tbsp. margarine
Mix together dry ingredients, then cut in margarine until forming coarse crumbs. Sprinkle topping over each pie.

Place into 400 degree oven and bake 15-17 minutes.
Remove pies from muffin pan right away. (Otherwise, the juices will cool forming a "glue" to the pan and you will have to chisel them out, which isn't pretty.)
Top with ice cream or whipped cream if you like while hot, or let cool for finger-food snacks.

Enjoy for breakfast, with afternoon tea, or as after-dinner dessert.
Better yet, all of the above! (they are small...)




