MINI APPLE PIES

MINI APPLE PIES

Introduction:
Who doesn’t love the classic flavors of apple pie? These Mini Apple Pies take the beloved dessert and turn it into bite-sized treats that are perfect for parties, family gatherings, or a sweet snack any time of day. Made with a flaky, buttery crust and a warm, spiced apple filling, these mini pies capture all the flavor of a full-sized apple pie in adorable individual servings.

Inspiration Behind Mini Apple Pies:
Inspired by the traditional apple pie but with the added convenience and fun of being small, these mini pies are great for when you want the flavor of pie without the mess of slicing. Plus, their size makes them perfect for sharing!

Ingredients Breakdown:

  • For the Crust:
    • 2 cups all-purpose flour
    • 1 cup unsalted butter (cold and cubed)
    • 1 teaspoon salt
    • 1 tablespoon granulated sugar
    • 6-8 tablespoons ice water
  • For the Apple Filling:
    • 4 medium apples (peeled, cored, and diced)
    • ⅓ cup granulated sugar
    • 2 tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch
    • 1 tablespoon unsalted butter
  • For Assembly:
    • 1 egg (beaten, for egg wash)
    • Coarse sugar (optional, for sprinkling)

Step-by-Step Recipe:

  1. Prepare the Pie Crust:
    • In a food processor or large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs.
    • Gradually add ice water, one tablespoon at a time, until the dough just comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Make the Apple Filling:
    • In a medium skillet over medium heat, melt the butter. Add the diced apples, sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples soften.
    • Stir in the cornstarch and cook for another minute until the filling thickens. Remove from heat and let the filling cool slightly.
  3. Roll Out the Dough:
    • Preheat your oven to 375°F (190°C). Roll out one of the dough disks on a lightly floured surface to about ⅛ inch thickness. Using a round cookie cutter or glass, cut out circles that are slightly larger than the cavities of your muffin tin.
  4. Assemble the Mini Pies:
    • Press the dough circles into a greased muffin tin to form mini pie crusts. Spoon the cooled apple filling into each crust.
    • Roll out the second dough disk and cut out more circles for the pie tops, or cut the dough into strips to create a lattice design. Place the tops on the pies and crimp the edges with a fork to seal.
    • Brush the tops with beaten egg and sprinkle with coarse sugar if desired.
  5. Bake:
    • Bake for 20-25 minutes, or until the pies are golden brown and the filling is bubbly. Allow the pies to cool slightly before removing them from the muffin tin.
  6. Serve:
    • Serve warm with a scoop of vanilla ice cream or enjoy them on their own as a sweet, handheld treat!

Tips for the Perfect Mini Apple Pies:

  1. Use Cold Butter: Keeping the butter cold in the crust ensures a flaky texture.
  2. Mix Apples for Flavor: Use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp, for a balanced flavor.
  3. Cool the Filling: Let the apple filling cool slightly before assembling the pies to prevent the dough from becoming soggy.

Variations and Customizations:

  1. Caramel Apple Mini Pies: Drizzle caramel sauce over the apple filling before sealing the pies for a caramel-infused treat.
  2. Add Nuts: Sprinkle chopped walnuts or pecans into the apple filling for a crunchy addition.
  3. Spiced Apple Pies: Add a pinch of cloves or allspice for extra warmth and spice in the filling.

Health Considerations and Nutritional Value:

  • Portion Control: Mini pies offer built-in portion control, allowing you to enjoy the flavor of apple pie without overindulging.
  • Fruit-Filled: Apples provide fiber and essential nutrients, making these pies a slightly more wholesome dessert option.
  • Lower Sugar Option: For a healthier version, reduce the sugar in the filling or opt for a sugar substitute.

FAQ:

Can I use store-bought pie crust?
Absolutely! If you’re short on time, store-bought pie crust works just as well.

Can I freeze mini apple pies?
Yes! Freeze unbaked pies on a baking sheet, then transfer them to an airtight container. Bake from frozen, adding a few extra minutes to the bake time.

How long do these mini pies last?
Store the pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

MINI APPLE PIES

MINI APPLE PIES

These Mini Apple Pies are the perfect handheld dessert, offering all the flavor of a classic apple pie in bite-sized form. With a buttery crust and spiced apple filling, they’re great for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • 2 pie crusts homemade or store-bought
  • 2 ½ cups chopped apples 315 grams
  • ¼ cup granulated sugar 50 grams
  • 2 tablespoons all-purpose flour measured correctly 15 grams
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon unsalted butter 15 grams optional

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Roll the pie crusts out to 1/8-inch thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
  • Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
  • In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined.
  • Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling (about 3 tablespoons) between all of the cavities in the muffin pan.
  • Dice the tablespoon of butter into 12 small pieces and place one piece on top of the filling in each pie.
  • Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
  • Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Notes

Storage Instructions: Store any leftover mini apple pies in the refrigerator for up to 5 days. Reheat in the microwave before serving.
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