Description
These Mini Apple Pies are the perfect bite-sized version of the classic dessert. Made with a flaky crust and a sweet apple-cinnamon filling, they’re great for parties, holidays, or anytime you crave apple pie without the hassle of making a full one.
Ingredients
- 2 9-inch refrigerated pie crusts (store-bought or homemade)
- 2 cups peeled, cored, and finely chopped apples (about 2 medium apples)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter, cut into tiny pieces
- 1 large egg, lightly beaten
- 1 tablespoon water
- Coarse sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a 12-cup muffin pan or spray with nonstick spray.
- Roll out the pie crusts and use a 3.5 to 4-inch round cutter to cut out 12 circles. Press each circle into the bottom and up the sides of the muffin cups.
- In a medium bowl, combine chopped apples, granulated sugar, brown sugar, cinnamon, flour, and lemon juice. Mix well.
- Spoon the apple mixture evenly into the prepared crusts in the muffin pan. Dot the tops with tiny bits of butter.
- Cut 12 smaller rounds or lattice strips from the remaining pie crust to top the mini pies. Place over the filling and seal the edges with a fork or your fingers.
- In a small bowl, whisk the egg with 1 tablespoon of water. Brush the tops of the pies with the egg wash and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow pies to cool in the pan for about 10 minutes before carefully removing them. Serve warm or at room temperature.
Notes
- You can use any firm apple variety like Granny Smith, Honeycrisp, or Fuji.
- For easier removal, use parchment paper strips under each crust in the muffin tin.
- These pies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 5 days.
- Freeze for longer storage: wrap individually and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 9g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
