Description
These Mini Apple Pies are perfect bite-sized treats featuring a flaky pie crust filled with a sweet and spiced apple filling. Ideal for sharing or serving as a delightful dessert, they combine the comforting flavors of cinnamon, nutmeg, and vanilla with tender chopped apples baked to golden perfection.
Ingredients
Pie Crust
- 2 pie crusts (homemade or store-bought)
Apple 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
- ⅛ teaspoon ground nutmeg
Optional
- 1 tablespoon unsalted butter (15 grams)
Instructions
- Preheat and Prepare Surface: Preheat your oven to 425°F (220°C). Lightly flour your work surface to prevent the dough from sticking while rolling.
- Cut Pie Crust Circles: Roll both pie crusts out to about 1/8-inch thickness. Using a 3.5-inch cookie cutter or cup, cut out 12 circles. Re-roll any leftover dough to cut out all needed circles.
- Line Muffin Pan: Place each dough circle into one cavity of a standard 12-count muffin pan, pressing gently so the dough fits snugly. Chill the pan with the lined dough in the refrigerator while preparing the filling.
- Mix Apple Filling: In a large bowl, combine chopped apples, sugar, flour, cinnamon, vanilla extract, and nutmeg. Stir thoroughly until the apples are evenly coated with the mixture.
- Fill Dough Cups: Remove the muffin pan from the refrigerator. Evenly distribute the apple filling among the dough cups, about 3 tablespoons per mini pie.
- Add Butter: Dice the unsalted butter into 12 small pieces and place one piece atop the filling of each mini pie for added richness and flavor, if using.
- Decorate Pies: Use leftover pie crust to cut out small shapes or lattice strips, then place these decorative pieces on top of each mini pie.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 23 minutes, until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pan from the oven and allow the mini pies to cool for 10 to 15 minutes. Carefully lift each pie from the pan and transfer to a wire rack to cool further before serving.
Notes
- Using chilled dough and filling helps maintain the shape of the mini pies during baking.
- If you prefer a sweeter filling, increase sugar slightly according to taste.
- Butter on top is optional but adds a nice richness and helps create a golden finish.
- Try using tart apples like Granny Smith for a balance of sweetness and tartness in the filling.
- Decorative lattice or cutouts prevent filling from overflowing and add a charming look.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
