Description
These delightful Mini Apple Pies are perfect for individual servings, combining a buttery flaky crust with a warmly spiced apple filling. Easy to prepare using store-bought or homemade pie crusts, they bake to golden perfection in under an hour and make a charming dessert for gatherings or cozy nights in.
Ingredients
Scale
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
Additional
- 1 tablespoon unsalted butter (15 grams), optional
Instructions
- Prepare the Oven and Your Tools: Preheat your oven to 425°F (220°C). Lightly flour your work surface to prevent the dough from sticking during rolling.
- Roll and Cut the Pie Crust: Roll out the pie crusts to about 1/8-inch thickness. Use a 3.5-inch cookie cutter or cup to cut out 12 circles. Re-roll any leftover dough to cut additional circles as needed.
- Shape the Mini Pie Shells: Gently press each dough circle into the cavities of a standard 12-count muffin pan, ensuring the dough fits snugly and forms a small shell. Place the muffin pan along with any leftover dough in the refrigerator to chill while you prepare the filling.
- Prepare the Apple Filling: In a large mixing bowl, combine the chopped apples, granulated sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg. Stir thoroughly to coat the apples evenly with the mixture.
- Fill the Pie Shells: Remove the muffin pan from the refrigerator and evenly spoon about 3 tablespoons of the apple filling into each dough-lined cup.
- Add Butter: Dice the unsalted butter into 12 small pieces and place one piece atop the filling in each mini pie if using. This adds richness and moisture to the finished pies.
- Top the Pies: From the extra pie crust dough kept refrigerated, cut small decorative shapes or lattice strips and place them atop each mini pie to cover the filling attractively.
- Bake: Place the muffin pan in the preheated oven and bake the mini apple pies for 18 to 23 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Remove the pies from the oven and allow them to cool in the pan for 10 to 15 minutes. Carefully lift the pies out and transfer them to a wire rack to cool completely before serving.
Notes
- You can use either homemade or store-bought pie crusts according to your preference or time constraints.
- Dicing the butter and placing it on top of the filling adds a rich, buttery flavor but can be omitted for a lighter version.
- Ensure the apples are chopped uniformly to ensure even cooking and consistent texture.
- Decorative tops can be customized with various shapes or lattice patterns to make the pies visually appealing.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
