Williams Sonoma sells these adorable (and practical!) ruffled mini pie pans from Henry Emile. I own the big one in white, but I don’t bake large pies that often, but the small one came in handy for those spontaneous mini pies. Crust or not, I tried it out today with some of the last apples from the farmers market that had lost their crisp, and would be perfect for as baked apples. I peeled 2 large apples, cored and diced them, and mixed them with 2 TB of multigrain flakes (or rolled oats), a teaspoon of lemon, a tablespoon of maple syrup, 1/2 teaspoon of vanilla extract and a pinch of ground cloves. They were so sweet that sugar was not necessary. Once everything was mixed I poured the apples in the mini pie pan and baked them at 400F for 40min. A dollop of sweetened Greek yogurt with fresh orange zest rounded out the apple pie. Which was eaten at once.