Description
These Mini Apple Pies are a delightful twist on the classic dessert, offering perfectly portioned, flaky crusts filled with a sweet and spiced apple filling. They are easy to make with store-bought or homemade pie crusts and baked to golden perfection. Ideal for parties, snacks, or a charming finish to any meal.
Ingredients
Scale
Pie Crust
- 2 pie crusts (homemade or store-bought)
Apple Filling
- 2 ½ cups chopped apples (315 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground nutmeg
Topping
- 1 tablespoon unsalted butter (15 grams), optional
Instructions
- Prepare the Oven and Your Tools: Preheat your oven to 425°F (220°C) and lightly flour your work surface to prevent the dough from sticking.
- Roll and Cut the Pie Crust: Roll the pie crusts out to about 1/8-inch thickness. Use a 3.5-inch cookie cutter or cup to cut out 12 circles. Re-roll any leftover dough to cut out the remaining circles needed.
- Shape the Mini Pie Shells: Place each dough circle into the cavities of a standard 12-count muffin pan, pressing gently so the dough fits snugly into each cup. Refrigerate the pan along with any leftover dough while preparing the filling.
- Prepare the Apple Filling: In a large bowl, mix the chopped apples with granulated sugar, all-purpose flour, ground cinnamon, vanilla extract, and ground nutmeg until the apples are well coated and the ingredients are thoroughly combined.
- Fill the Pie Shells: Remove the muffin pan from the fridge and evenly spoon approximately 3 tablespoons of the apple filling into each dough-lined muffin cup.
- Add Butter: Dice the unsalted butter into 12 small pieces and place one piece atop the filling in each pie to add richness and moisture, if using.
- Top the Pies: Roll out the leftover pie crust and cut out small shapes or lattice strips to place decoratively over each mini pie.
- Bake: Bake the pies in the preheated oven for 18 to 23 minutes until the crust is a beautiful golden brown and the apple filling is bubbling.
- Cool: Once baked, remove the muffin pan from the oven and let the mini pies cool for 10 to 15 minutes. Carefully lift them out and transfer to a wire rack to cool completely before serving.
Notes
- To avoid soggy bottoms, ensure your pie crust is well chilled before baking.
- Feel free to substitute Granny Smith apples for a tarter filling or use a blend of your favorite apple varieties.
- You can add a pinch of ground cloves or allspice for extra warmth in the filling.
- If you prefer, brush the crust tops with an egg wash for a shiny, golden finish.
- These mini pies can be frozen after baking; reheat them in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
