Mini Apple Pies

5 from 1 vote

Mini Apple Pies are hand-held treats bursting with cinnamon-spiced apples in a flaky, buttery pie crust. Serve them warm with a scoop of ice cream or cold - a perfect Fall dessert!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Julia Foerster

Equipment

Muffin Pan

Ingredients

2 pie crusts homemade or store-bought
2-3 apples peeled and diced (about 3 cups)
1 ½ tsp cornstarch
1 Tbsp water
¼ cup granulated sugar
2 Tbsp brown sugar
1 tsp cinnamon
1 pinch nutmeg
1 pinch allspice
1 tsp vanilla extract
1 large egg
1 tsp milk
2 Tbsp turbinado sugar

Instructions

Make the apple pie filling: In a small bowl combine cornstarch and water until dissolved. In a medium saucepan, over medium heat, combine cornstarch slurry, apple pieces, sugars, cinnamon, nutmeg, allspice, and vanilla extract. Cook for 5 minutes, stirring constantly, then reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool for 20 minutes.
Preheat oven to 375℉ (190℃) and grease a 12-count muffin pan.
Make mini crusts: On a floured work surface, roll each pie crust into a large 12-inch circle. Cut the dough into twelve 3.5-inch circles with a cookie cutter or equally sized measuring cup. Place the dough rounds into the greased muffin pan by pressing it flat into the bottom of the crevice and up the sides. Put the muffin pan in the fridge. Roll out any leftover pie crust and cut into ¼-inch wide strips using a pizza cutter or knife. You need 6 strips for each pie. The strips should be slightly longer than the mini pies. Put strips on a cutting board and chill until apple pie filling has cooled down.
Lattice crust: Make a large lattice crust on the cutting board, then cut out crusts with a cookie cutter the same size as the muffin pan openings. This way the crusts look neater.
Assemble: When the pie filling has cooled down, evenly spoon it into each crust. Carefully put a mini lattice crust on each mini pie and gently press the edges together to secure the lattice crust.
Finish: Whisk the egg and milk together. Lightly brush the tops with egg wash and sprinkle with coarse sugar.
Bake the mini apple pies for about 25-30 minutes until the crust is golden brown. Allow to cool for 5 minutes before removing them from the pan. Let cool on a wire rack. Serve with whipped cream, vanilla ice cream, or caramel sauce.

Notes

Choose the Right Apples: Select firm, sweet-tart apples like Granny Smith or Honeycrisp for the best flavor and texture. I also often use a combination.
Keep the Dough Cold: Whether homemade or store-bought, cold pie dough is easier to work with and results in a flakier crust. So make sure to chill the dough in between and work quickly.
Sweeten to Taste: You can adjust the sugar levels based on your preference and the sweetness of your apples.
Avoid Overfilling: Overfilling the mini pies can cause leaks.
Lattice crust: Make one big lattice crust and cut out rounds to make it easier. You can also leave the crust off or make a simpler crust using a cookie cutter.
Seal the Edges: Use a fork or your fingers to crimp and seal the edges of the pie crust will give them a neater look.
Monitor Baking Time: Keep an eye on your mini pies to ensure they're golden brown and cooked to perfection. Every oven is different!
Removing from the pan: Use a spoon or thin spatula to remove the apple pies from the pan. If it is greased well they should pop right out.
Cool Before Serving: Let the mini apple pies cool for a bit to allow the filling to set before enjoying.
Mini Muffin pan: To make pies in a mini muffin pan, cut out rounds using a 2.5-inch cookie cutter. The cooking time will be shorter, about 20-25 minutes. I don't recommend using a lattice crust on these tiny pies.
Storing: These pies can be stored in the fridge in an airtight container for up to 3 days.

Nutrition