Apple Pie in a Clay Saucer

Happy Friday! I hope all of you enjoy the weekend. It is so cold out here and most people are wearing their jackets and coats now, which I love! People are starting to have fires going in their fire places...which makes the air smell oh.so.good.

Baking in clay pots has been a favorite since our children were young, but I must say, baking a pie in a mini clay saucer is my absolute favorite. It is a bit rustic looking and not what you would typically expect a pie to be baked in...so, a mini pie...actually big enough for two to share is the perfect way to serve pie for THANKSGIVING, don't you think? Maybe it should be called a sweetheart pie!








Grammy's Apple Pie

*This recipe will yield 4 sweetheart pies...one serves two!

*You will need 4 un-glazed clay saucers about 4 1/2" in diameter. Be sure they are not the shallow ones. You want the deeper ones to hold all of the apple filling goodness!

*Also, you need to make your filling up in advance, so that the apples absorb all of the flavors and shrink in the prep bowl and not in your pie!

STORE-BOUGHT pie dough {I LOVE Trader Joe's brand...because nobody can believe it is store-bought. Well, I am assuming, because they ask for the recipe!}

7 Granny Smith apples, peeled, sliced and cut into small pieces

1 Tablespoon lemon juice

3/4 cup sugar

2 Tablespoons flour

2 teaspoons cinnamon...be generous!!!

1/2 tsp. nutmeg. If you happen to have fresh, please do use it!

2 tablespoons butter, melted

a bit of heavy whipping cream

coarse sanding sugar for sparkly tops that glisten like snow!  So very SASSY!

{Directions}

*Combine apples, lemon juice, sugar, flour, spices and melted butter. Let it sit in the fridge for several hours or even overnight.





*Roll out dough just a tad.



*Use a bowl slightly larger than your clay saucer









*Distribute filling evenly between 4 clay saucers...be sure not to get too much liquid unless you don't mind a soggy pie crust!

*Once all of the pies have their filling in them, take your bigger bowl and cut out 4 tops and place them on top of the bowls.



*Once the tops are crimped and you have cut a decorative steam vent, brush each pie with a bit of heavy whipping cream cream and sprinkle with coarse sanding sugar.

Bake at 375* for about 25 minutes or until golden and bubbly!



Okay, girlies, you are going to want to set your little pies on a juice catcher of some sort, because these babies like to bubble as they bake and if you don't want this mess in the bottom of your oven...making your home smell like the fire department should have made a call to your house...one of my biggest fears! How embarassing would that be? Another reason my hubby works for another county!!!!









The clay saucers are available at HOME DEPOT.  Make sure they are not glazed and are washed well!! :}

oh...one more thing. I finally found the site for the sweet little printables. I just used my stampin up punch and punched away

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