dessert recipes




For the Pie Filling:

3 cups peeled, cored, and diced apples (such as Granny Smith or Honeycrisp)

1/3 cup granulated sugar

1/4 cup brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

For the Pie Crust:

2 1/2 cups all-purpose flour

1 cup unsalted butter, cold and cut into small cubes

1 teaspoon salt

1 tablespoon granulated sugar

1/4 to 1/2 cup ice water

For Assembly:

Egg wash (1 egg beaten with 1 tablespoon water)

Additional sugar for sprinkling


  1. Prepare the Pie Crust:

a. In a food processor, combine the flour, sugar, and salt.

b. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

c. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough comes together.

d. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

  1. Make the Pie Filling:

a. In a large bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated. Set aside.

  1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

  1. Roll out the Pie Dough:

a. On a lightly floured surface, roll out one of the chilled pie dough disks to about 1/8-inch thickness.

b. Using a round cookie cutter or a glass, cut out circles that will fit into the cups of a muffin tin.

  1. Assemble the Mini Pies:

a. Press each dough circle into the cups of the muffin tin, forming mini pie crusts.

b. Fill each crust with a spoonful of the apple filling.

  1. Add the Top Crust:

Roll out the second disk of dough and cut out smaller circles or shapes to place on top of the apple filling. You can make a lattice pattern or a simple round crust.

  1. Seal and Vent:

Press the edges of the top and bottom crusts together to seal the pies. Use a knife to make a small slit or design in the top crust to allow steam to escape.

  1. Brush with Egg Wash:

Brush the top of each mini pie with the egg wash and sprinkle with sugar for a golden finish.

  1. Bake:

Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crust is golden brown and the filling is bubbly.

  1. Cool and Enjoy:

Allow the mini apple pies to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

These mini apple pies are perfect for parties, gatherings, or simply as a sweet treat. Feel free to serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!