Description
These Mini Apple Pies are delightful individual-sized desserts made with tender diced apples coated in a cinnamon-spiced mixture, baked in flaky pie crusts. Perfect for parties or a cozy fall treat, they combine sweetness with a buttery crust and a touch of nutmeg and lemon for brightness.
Ingredients
Scale
Pie Crust
- 2 refrigerated pie crusts
Apple Filling
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon butter, cut into small pieces
Other
- 1 egg (for egg wash)
- Coarse sugar for topping (optional)
- Nonstick cooking spray
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 375°F. Lightly grease a standard muffin tin using nonstick cooking spray to ensure the mini pies don’t stick.
- Form the pie shells: Roll out the refrigerated pie crusts on a flat surface. Using a round cutter or glass about 3.5 inches wide, cut out 12 circles. Gently press each circle into the bottom and sides of the muffin cups to create the mini pie shells.
- Make the apple filling: In a mixing bowl, combine the finely diced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Stir well to evenly coat the apples with the sugar and spices.
- Fill the pie shells: Spoon the apple mixture evenly into each pie shell, filling them to the top. Dot each filled shell with a small piece of butter for added richness.
- Top the pies: From the remaining pie crust, cut out smaller circles or strips to create tops or lattice designs for each pie. Place these over each filled mini pie, sealing the edges gently.
- Apply egg wash and sugar topping: Whisk the egg in a small bowl and brush it over the tops of the pies to promote golden browning. If desired, sprinkle coarse sugar on top for a crunchy finish.
- Bake the pies: Place the muffin tin in the preheated oven. Bake the mini pies for 20 to 25 minutes, or until the crusts are golden brown and the filling is bubbly.
- Cool and serve: Allow the mini pies to cool in the tin for 10 minutes before carefully removing them. Serve warm or at room temperature for the best flavor experience.
Notes
- You can substitute the apple variety based on your preference; Granny Smith or Honeycrisp work well for flavor and texture.
- These mini pies are perfect for parties or can be made ahead of time and reheated.
- To reheat, warm the pies in a 300°F oven for 5–7 minutes to restore freshness and warmth.
