Mini Apple Pies

by
Pin

Mini Apple Pies: Cozy Bites of Fall Perfection!

Get ready to capture the comforting essence of autumn in delightful, individual servings! These Mini Apple Pies feature a sweet, warmly spiced apple filling lovingly wrapped in a golden, flaky, and buttery crust. They’re the ultimate cozy, delicious bites, perfectly portioned for fall gatherings, holiday desserts, or simply as a comforting treat on a crisp evening.

Imagine sinking your teeth into a tender crust that gives way to soft, cinnamon-kissed apples, bursting with sweet and tangy flavor. All the classic charm of a homemade apple pie is condensed into a cute, personal size, making them incredibly appealing and easy to serve. No slicing, no fuss – just pure, autumnal bliss in every bite!

These mini pies are not only adorable but also surprisingly simple to assemble, especially with ready-made pie crusts. They’re sure to be a hit at any gathering, disappearing faster than falling leaves!

Ingredients:

  • 2 ready-made pie crusts (from the refrigerated section – make sure they’re thawed but still cold)
  • 3 cups diced Granny Smith apples (about 4 medium apples, peeled, cored, and diced into ¼ to ½-inch pieces)
  • ¼ cup white sugar
  • 2 tablespoons all-purpose flour (or cornstarch, for thickening)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves (optional, for extra warmth)
  • 1 tablespoon lemon juice (prevents browning and brightens flavor)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon turbinado sugar or white sugar (for sprinkling)

Equipment:

  • Standard muffin tin (12-cup)
  • Large mixing bowl
  • Round cookie cutter (about 3.5 to 4 inches in diameter) or a drinking glass rim
  • Small bowl for egg wash
  • Pastry brush
  • Wire rack

Instructions:

  1. Prepare the Apple Filling:
    • In a large mixing bowl, combine the diced Granny Smith apples, white sugar, flour (or cornstarch), cinnamon, nutmeg, and optional cloves.
    • Pour in the lemon juice and gently toss everything together until the apples are evenly coated. Set aside while you prepare the crusts.
  2. Cut the Pie Crusts:
    • Lightly flour your work surface. Unroll one of the ready-made pie crusts.
    • Using a 3.5 to 4-inch round cookie cutter (or the rim of a drinking glass), cut out 6 circles from each pie crust. You should get a total of 12 circles. You may need to gently re-roll scraps to get the last few circles.
  3. Assemble the Mini Pies:
    • Lightly grease your standard 12-cup muffin tin.
    • Gently press each pie crust circle into the cups of the muffin tin, allowing the edges to come up over the sides.
    • Spoon the apple filling into each crust-lined cup, filling them generously but not overflowing.
    • Dot the top of the apple filling in each cup with a few small pieces of unsalted butter.
  4. Create the Top Crust (Optional – Lattice or Full Top):
    • You can either use remaining dough scraps to create small lattice tops, cut out smaller circles to place on top, or simply leave them open-faced for a rustic look. If making a full top, cut small slits for steam to escape.
    • For a classic look: Gather remaining dough, re-roll, and cut into thin strips for a simple lattice pattern over each pie.
  5. Egg Wash & Bake:
    • In a small bowl, whisk the egg with 1 teaspoon of water to make an egg wash.
    • Brush the exposed pie crust edges (and lattice tops, if using) with the egg wash.
    • Sprinkle the tops lightly with turbinado sugar or white sugar for a pretty, sparkling finish.
    • Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the crusts are golden brown and the apple filling is bubbly.
  6. Cool & Serve:
    • Remove the muffin tin from the oven and let the mini pies cool in the tin for about 10-15 minutes. This allows the filling to set and prevents sticking.
    • Carefully remove the mini pies from the muffin tin and transfer them to a wire rack to cool completely.
    • Serve warm or at room temperature. A small dollop of vanilla ice cream or whipped cream is a perfect accompaniment!

Tips & Variations:

  • Spice it Up: For a richer spice profile, add a pinch of allspice or ginger to the apple filling.
  • Caramel Apple Twist: Drizzle a tiny bit of store-bought caramel sauce over the apples before baking for a caramel apple pie effect.
  • Other Fruits: While Granny Smiths are perfect for their tartness, feel free to mix in other apples (like Honeycrisp or Fuji) or even try pear slices for a different flavor.
  • Storage: Store leftover mini apple pies in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days. They can also be gently reheated in the oven.

These Mini Apple Pies are a delightful way to enjoy a fall favorite – sweet, spiced, and perfectly portioned for a cozy and delicious bite every time!

Leave a Comment