**Welcome to Cooking with Grammy!** In today’s episode, we’re diving into the sweet and delightful world of baking with two classic fall recipes: Apple Tarts and Mini Blueberry Pies. Join Caroline and Grammy Sandy as they share cherished memories while whipping up these delicious treats. From the crisp, flaky crust to the juicy, flavorful fillings, each step is filled with love and laughter. So grab your apron and let’s create some kitchen magic together!

Apple Tarts

* 1 package puff pastry sheets, thawed, each cut in half or into thirds 

* 3 apples, cored, halved, and sliced very thin

* 2/3 c. brown sugar

* 1 pinch salt

* Powdered sugar, caramel sauce, and/or whipped cream, for serving (optional)

Preheat the oven to 400°F. Place the puff pastry rectangles onto 2 baking pans that have been sprayed with nonstick spray. Add sugar and salt to the apples. Stir to combine. Allow to sit for a few minutes. Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until the pastry is puffed and golden brown. Remove from the pan immediately and place on a serving platter. Serve plain or with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

Blueberry Mini Pies

Pillsbury pie crust

Jar of Blueberry pie filling

One egg

Using a round cut and press tart tool cut 4 circles out of the pie crust. Place about 2 tablespoons of pie filling in the center of 2 circles. Place a circle of pie crust on top of the one with pie filling and using the cut and press, press the circles to close the tart. Repeat with the second set. Brush each tart lightly with the lights beaten egg. Bake at 400 for 20 minutes or until the crust is brown. Serve with whipped cream or ice cream.

Recipes credited to Ree Drummond, The Pioneer Woman