These mini pies are a variation on the apple-quince crisp I made over Thanksgiving with my aunt (see below). They turned out fabulously, and they're so much fun! Feels like less work than a big pie, too! Check out the rest of the revolution at Headquarters.
Apple-Pear-Rum Raisin Mini Pies with Crumb Topping (whew!) (adapted from Bon Appetit)
1/2 c raisins
1/2 c dark rum
squirt lemon juice
1 T (or more) flour
1/2 c sugar
6 T butter
1 cup flour
1/2 cup sugar
1/2 teaspoon ground nutmeg
1 recipe of your favorite pie crust
1. Simmer the raisins in the rum for a few minutes. Off the heat, light the rum on fire and burn off any remaining alcohol. Leave the liquid in the pan for now.
2. Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool slightly.
3. Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 1 T liquid from rum raisins; stir until moist clumps form.
4. Drain the raisins of the rest of their liquid. Peel and cut the apples and pears into chunks. Toss with rum raisins, lemon juice, flour, sugar, and salt. If it seems very juicy, you may want to add more flour.
5. Roll out pie dough and cut into small rounds. Press into muffin tins (my method was to cut a quarter of the dough out of the circle first so that it all fit in right). Fill with the apple-pear-raisin mixture and crumble the topping over top.
6. Any remaining mixture/topping can be baked separately as a crisp.
7. Bake the mini pies on a baking sheet at 350 degrees until brown and crisp on top.