Description
These Mini Apple Pies are delightful individual treats featuring a flaky pie crust filled with a cinnamon-spiced apple mixture. Perfectly portioned for sharing or enjoying solo, these bite-sized pies combine the warmth of classic apple pie flavors with a convenient muffin pan baking method for quick preparation and charming presentation.
Ingredients
Scale
Crust
- 2 pie crusts (homemade or store-bought)
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
- â…› teaspoon ground nutmeg
- 1 tablespoon unsalted butter (15 grams), optional
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Lightly flour your work surface to prevent the dough from sticking as you roll it out.
- Cut Dough Circles: Roll the pie crusts 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 get all 12 circles.
- Prepare Muffin Pan: Place each dough circle into the cavity of a standard 12-count muffin pan, pressing gently to fit snugly. Refrigerate the pan along with any leftover crust while preparing the filling.
- Mix Filling: In a large bowl, combine the chopped apples, sugar, flour, cinnamon, vanilla extract, and nutmeg. Stir well until the apples are evenly coated with the mixture.
- Fill Dough Cups: Remove the muffin pan from the fridge. Evenly distribute the apple filling among the dough-lined cups, about 3 tablespoons per cup.
- Add Butter: Dice the unsalted butter into 12 small pieces. Place one piece on top of the filling in each mini pie for added richness and flavor, if using.
- Decorate Tops: Use extra pie crust to cut out small decorative shapes or lattice strips. Place these over the top of each mini pie for an attractive finish.
- Bake Pies: Bake in the preheated oven for 18 to 23 minutes, until the crust is golden brown and the filling bubbles visibly.
- Cool and Serve: Remove the muffins pan from the oven and let pies cool for 10 to 15 minutes. Carefully lift each mini pie from the pan and transfer to a wire rack to cool completely before serving.
Notes
- For added flavor, you can toss the apples with a squeeze of lemon juice before mixing with other ingredients to prevent browning.
- Use tart apples like Granny Smith for a balanced sweetness and better filling texture.
- Store leftover mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- These pies can be frozen after baking; wrap individually and freeze for up to 2 months. Reheat in oven before serving.
- For a glossy finish, brush the crust with an egg wash (1 beaten egg with 1 tablespoon water) before baking.
