Description
These Mini Apple Pies are the perfect handheld dessert with a flaky pie crust filled with a sweet and spiced apple filling. Ready in just 30 minutes, they’re ideal for individual servings and make a delightful treat served warm or at room temperature with vanilla ice cream.
Ingredients
Pie Crust
- 2 pie crusts (store-bought or homemade)
Apple Filling
- 3 medium apples (peeled, cored, and diced, about 4 cups chopped apples, ¼ inch pieces)
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter (cut into small pieces)
Topping
- 1 egg (for egg wash)
- White coarse sugar (optional for topping)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Cut Pie Crust Circles: Roll out the pie crust dough on a flat surface and use a 4-inch round cutter to cut out 12 circles. Press each circle gently into the muffin cups, shaping the dough to form a mini pie shell.
- Make Apple Filling: In a medium bowl, combine the diced apples, granulated sugar, brown sugar, cinnamon, flour, vanilla extract, and lemon juice. Mix thoroughly until well combined to ensure the apples are evenly coated with the sweet spices and flour.
- Fill Pie Crusts: Spoon the apple mixture into each prepared pie crust shell, packing gently but not overfilling. Top each filled pie with a small piece of butter for richness and added flavor.
- Top the Pies: Cut additional pie crust rounds or strips to create lattice tops, or simply cover each filled pie with a full crust round. Seal the edges with a fork to keep the filling enclosed during baking.
- Apply Egg Wash: Beat the egg in a small bowl and brush it evenly over the tops of the pies to give them a glossy, golden finish. Sprinkle coarse white sugar on top if desired for extra sweetness and crunch.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the pies are golden brown and the crust is crisp.
- Cool and Serve: Allow the mini pies to cool in the tin for about 10 minutes to set before carefully removing them. Serve warm or at room temperature, optionally paired with vanilla ice cream for a classic dessert experience.
Notes
- You can use either store-bought or homemade pie crust depending on your preference and time.
- Adjust the cinnamon amount to taste for a milder or spicier flavor.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- These mini pies can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Adding a scoop of vanilla ice cream on top makes for a perfect warm dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
