Mini Deep-Dish Apple Pies

 

1/2

cup Gold Medal® all-purpose flour

1/2

teaspoon sugar

1/8

teaspoon salt

2

tablespoons canola or olive oil

1

to 2 tablespoons fat-free (skim) milk

1/2

cup sugar

3

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon ground cinnamon

1/8

teaspoon ground nutmeg

1/8

teaspoon salt

4

cups thinly sliced peeled tart baking apples (about 4 medium)

1

tablespoon butter or margarine, cut into 6 pieces

1

tablespoon fat-free (skim) milk

1

teaspoon sugar

• 1 In small bowl, stir together all Pastry ingredients except milk until all flour is moistened. Sprinkle with milk, 1 tablespoon at a time, tossing with fork until all milk is absorbed and pastry almost leaves side of bowl. Gather pastry into ball. Cover and let stand 10 minutes.
• 2 Meanwhile, heat oven to 375°F. Line 15x10x1-inch pan with foil; place 6 (6 oz) custard cups in pan. In large bowl, mix all Filling ingredients except apples and butter until blended. Stir in apples. Divide apple mixture evenly among custard cups; top each with piece of butter.
• 3 Between 2 sheets of waxed paper or cooking parchment paper, roll pastry into 7-inch circle. Using 2 to 2 1/2-inch cookie cutter, cutout pastry into 6 desired shapes. Place cutouts over apple mixture in each custard cup. Using Topping ingredients, lightly brush cutouts with milk; sprinkle with sugar.
• 4 Bake 50 to 60 minutes or until pastry is golden brown and juice begins to bubble. Cool on cooling rack at least 30 minutes before serving. Serve with frozen yogurt or reduced-fat ice cream, if desired.