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Mini Apple Pies

Mini Apple Pies
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These Mini Apple Pies are a warm, sweet, and flaky treat that packs all the classic flavors of traditional apple pie into perfectly portioned, bite-sized desserts. Easy to make with simple ingredients, they offer versatile flavor options and are perfect for sharing at any occasion, bringing the comforting scents of cinnamon, baked apples, and buttery crusts into your kitchen.

Ingredients

Scale

Filling

  • 3 cups crisp tart apples (such as Granny Smith), peeled, cored, and sliced
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • 2 tablespoons butter, cut into small pats

Crust

  • 1 package store-bought or homemade pie crust dough (enough to line and top mini pie tins or muffin pans)
  • 1 beaten egg, for egg wash

Optional Variations

  • Butter substitute: Coconut oil (for vegan version)
  • Egg wash substitute: Flax egg (for vegan version)
  • Gluten-free pie dough (for gluten-free version)
  • Chopped pecans or walnuts (for spiced nuts addition)
  • Sweetened cream cheese (for layering under apples)
  • Homemade or store-bought caramel sauce (for drizzling)

Instructions

  1. Prepare the Filling: Peel, core, and slice the apples into bite-sized pieces. Toss them with granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt to enhance sweetness and add warm spice. Let the mixture sit for a few minutes to macerate and release their natural juices.
  2. Roll Out the Crust: On a lightly floured surface, roll your pie dough to about 1/8 inch thickness. Use a round cookie cutter or glass to cut circles large enough to line mini pie tins or muffin pans. Reserve some dough to create the tops for the pies.
  3. Assemble the Pies: Place the dough circles into the prepared mini tins, gently pressing to fit. Fill each crust-lined tin with the apple mixture, then add small pats of butter on top. Cover each with another dough circle or create lattice tops for decoration, sealing the edges thoroughly.
  4. Add Egg Wash and Bake: Brush the tops of the pies with beaten egg for a golden, glossy finish. Cut small vents into the top crust to allow steam to escape during baking. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the crusts are golden and the filling is bubbling.
  5. Cool and Enjoy: Allow the mini apple pies to cool slightly before removing them from the tins. This resting time helps the filling set and prevents burns, ensuring a perfect bite each time.

Notes

  • Choose firm, tart apples like Granny Smith for the best texture and balanced sweetness.
  • Do not overfill the pies to prevent soggy bottoms and spills.
  • Keep pie dough chilled until ready to assemble to maintain flakiness.
  • Always cut vents in the top crust for even baking and to avoid sogginess.
  • Use a muffin pan or mini pie tins to keep pies compact and well-shaped.
  • Mini pies can be assembled ahead and refrigerated or frozen before baking.

Nutrition

Keywords: mini apple pies, individual apple pies, bite-sized desserts, apple pie recipe, quick apple dessert, flaky crust apple pies, cinnamon apple mini pies

Find it online: https://marycorner.com/mini-apple-pies/