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Once the apples are coated, Brittany incorporates one teaspoon of vanilla and one teaspoon of lemon juice. As the apples cook, she stirs occasionally, allowing the juices to release and eventually thicken, creating a wonderful filling that coats the apple pieces. After letting the mixture cool in the refrigerator for about 15 minutes, she is ready for the next step.
Creating the Pie Crust
For the crust, Brittany notes that the recipe will yield 13 mini pies, achieved using four nine-inch pie crusts. Using a three-inch circle cutter, she cuts out the necessary circles from two of the pie crusts and saves the scraps for later.