Toaster oven apple pie

My new apartment is having some ventilation issues right now and I cannot really use my oven until it is fixed. But I wanted to make an apple pie so taking my earlier post apple pie recipe I decided to try using my tiny toaster oven.

It worked beautifully so for folks with a tiny space or even just wanting to cook with small appliances try this.

TOASTER OVEN APPLE PIE-TART:

3 small or two large apples.
1 premade rolled pie crust. (Pilsbury is a really good one)
Sugar
Cinnamon
Butter
Aluminum foil
Non-stick cooking spray

My toaster oven is very basic small Black & Decker but it does have the ability to bake up to 400°.

I used Gravenstein apples but they are not an all year round apple and you can use your favorite apple, I would recommend sticking to firmer apple varieties though.

Pull a piece of foil that is bigger than the unrolled crust size. Spray with non-stick cooking spray then unroll the pie crust onto it.

Core, peel and wedge the apples, try a keep the pieces close to uniform in size for even cooking.

Layer one apple along one half of the crust to about 1/2 inch from the edge. Sprinkle one spoonful of sugar  *cue Julie Andrews!* and sprinkle enough cinnamon to make a medium brown color on top of the apples do for each apple layer  (about three layers) then cube 2 tablespoon of butter and spread over the top of the apple layers. 

Then fold the other half of the crust over the apples then fold and crimp the open edge. Cut 2 or 3 slices in the top of the crust and sprinkle a little sugar on your pie-tart.

Taking the edges of the foil gently slide the apple pie tart back to the center of foil and wrap the foil all around the pie-tart leaving the center open for venting. Put on a toaster oven tray if you have one, otherwise right on toaster rack is fine.

Bake for 35 minutes at 400°, checking a couple times to ensure it is cooking well. After about 35 minutes the crust should be nearly cooked but not browned so open the foil most of the leaving a light cover still around the edge crust and bake for 10-15 more minutes or until the crust is a lovely golden color.

*Note* I only used 2 small apples and realized after it was done 3 would have been better so if you liked your pie-tart thinner like in the pictures just use 2 small apples.