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Mini Apple Pies

Mini Apple Pies
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These Mini Apple Pies combine a warm, flaky crust with tender, cinnamon-spiced apples in a perfectly portable size. Ready in under 45 minutes, they’re perfect for busy days or special occasions, delivering classic flavors with ease and customizable options for dietary preferences.

Ingredients

Scale

Filling

  • 3 to 4 medium tart-sweet apples (e.g., Granny Smith), peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Small pats of butter (about 1 tablespoon total)

Crust

  • Pie crust dough (store-bought or homemade), rolled to about 1/8 inch thickness

Finishing

  • 1 beaten egg (for egg wash)

Instructions

  1. Prepare Your Filling: Peel and thinly slice 3 to 4 medium apples. Toss them in a bowl with 1 tablespoon lemon juice to prevent browning. Add 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Stir gently to coat all slices evenly and let the mixture sit while preparing the crust to meld flavors.
  2. Roll Out the Dough: On a lightly floured surface, roll out the pie crust dough to about 1/8 inch thick. Use a round cookie cutter or a glass to cut circles large enough to line mini pie tins or muffin pan cups. Don’t worry if edges are rough, as they will come together when assembled.
  3. Assemble the Mini Apple Pies: Place each dough circle into the tins, gently pressing to shape. Fill each crust evenly with the apple mixture, but avoid overfilling to prevent spills. Dot a small piece of butter on top of the filling in each pie to enhance richness and promote a crisp crust.
  4. Add the Top Crust: Cut smaller circles or shapes for the top crusts. Optionally, cut slits or holes for steam to escape. Place top crusts over the filling and press edges to seal. Brush each mini pie with the beaten egg wash for a golden finish.
  5. Bake to Perfection: Preheat oven to 375°F (190°C). Bake pies for 25 to 30 minutes until crusts are golden and filling is bubbly. Monitor near the end to prevent burning. Let pies cool at least 10 minutes before removing from pans.

Notes

  • Chill your pie dough before rolling to achieve a flakier crust.
  • Slice apples uniformly to ensure even cooking and texture.
  • Do not overfill the pies to avoid spillage during baking.
  • Brush tops with egg wash to get an attractive golden shine.
  • Use a muffin tin to easily shape and bake mini pies with minimal cleanup.
  • Allow pies to cool before serving so the filling firms up properly.

Nutrition

Keywords: mini apple pies, apple dessert, cinnamon apple pie, portable pies, quick dessert, individual pies, flaky crust apple pie

Find it online: https://dailydishez.com/mini-apple-pies/