|Homemade mini pie goodness!|
The crust: whole wheat pie crust, homemade. This was more of an adventure than it should have been. The dough got moved from a bowl, to a blender, to a tiny food processor, to the rolling-pin-finale. It shouldn't have taken so many steps. I blame Murphy.
The filling: apples in a cinnamon-sugary-glaze.
The lesson learned: we experimented with thicker and thinner crust. Thicker was actually better. For some reason, thinner crust took longer to cook. Why? I have no idea. I'm not a mini pie expert.