I tried making these a few weeks ago, and had an epic fail when I forgot to add the butter to the crust. My daughter and I still laugh over that one! I made them again, correctly this time, and they came out perfect. They taste just like little apple pies, but with healthier ingredients.

Mini Apple Pies

Crust:

3 1/2 cups whole wheat flour (I used 2 1/2 cups white and 1 cup whole wheat)
1 tsp sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed.
Use the dough right away to create pockets or pies… or let the dough sit overnight to break down the phytates and make the grains more digestible.
This dough is MUCH easier to work with if you work it like play dough in your hands a while before you try to roll it out.

Filling:

3 pounds of apples (any kind you like)
1/4 – 3/4 cup brown sugar (I used 1/2 cup)
1 Tablespoon ground cinnamon

Topping:

1/2 cup whole wheat flour
1/2 cup rolled oats
2-4 Tablespoons brown sugar (I used 2)
3 Tablespoons melted butter

To make The Pies:

Peel apples and cut them into bite sized chunks. Add brown sugar and cinnamon. Stir well and cook over medium heat until apples are tender and a syrup has formed (about 10 minutes).
In the meantime, separate dough into 21-24 pieces.
Roll each piece into a little circle with a rolling pen.
Place your dough circles into a well buttered muffin pan.
Fill each (unbaked) crust with apple pie filling.
In a bowl, stir together topping ingredients until the dry ingredients are moistened.
Sprinkle topping over the mini pies.

To Freeze:

Freeze your pies in the buttered muffin pans for a couple of hours.
Remove the muffin pans from the freezer and allow them to sit on the counter for 10-15 minutes.
Use a fork to gently pry the pies out of the pan. Place them carefully into freezer bags and store in the freezer.

To Bake Mini Apple Pies:

Take desired number of pies out of the freezer and place them on a baking pan.
Bake in a 375 degree oven for 35-45 minutes.

Recipe Source: Heavenly Homemakers