Mini Apple Pies

Introduction

These Mini Apple Pies deliver all the cozy, spiced flavor of a classic apple pie in a perfectly portable, single-serving form. You get a flaky, buttery crust filled with tender cinnamon apples in every delightful bite. They’re ideal for parties, lunchboxes, or satisfying a personal pie craving without any fuss.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 mini pies

Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoons all-purpose flour
• 3 tablespoons water
• 1/3 cup PLUS 1 tablespoon granulated sugar (90 grams)
• 3 medium apples (peeled and diced)
• 1 tablespoon ground cinnamon
• 2 14.1-oz boxes refrigerator pie dough sheets
• 1 large egg
• 1 teaspoon water

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour to form a paste. Whisk in the 3 tablespoons of water and the 1/3 cup plus 1 tablespoon of granulated sugar. Bring to a simmer.
3. Add the peeled and diced apples and the ground cinnamon to the saucepan. Cook, stirring occasionally, for about 5-7 minutes, until the apples are slightly softened. Remove from heat and let cool slightly.
4. While the filling cools, unroll the refrigerator pie dough sheets. Use a round cutter or glass (about 3.5 to 4 inches in diameter) to cut out 24 circles from the dough.
5. Place 12 of the dough circles on the prepared baking sheet. Spoon a heaping tablespoon of the apple filling onto the center of each circle, leaving a small border.
6. In a small bowl, beat the large egg with the 1 teaspoon of water to make an egg wash. Brush the edges of the filled dough circles with the egg wash.
7. Place the remaining 12 dough circles over the filling. Use a fork to press and crimp the edges firmly to seal each mini pie.
8. Brush the tops of all the mini pies with the remaining egg wash. Use a sharp knife to cut 2-3 small slits in the top of each pie for steam to escape.
9. Bake for 20-25 minutes, or until the crust is golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Variations

• Crumb Topping: Skip the top dough circle. Instead, sprinkle a mixture of crumbled leftover dough scraps, a pinch of sugar, and cinnamon over the filled bases before baking.
• Galette Style: For a rustic look, use a larger dough circle, place filling in the center, and simply fold the edges up and over the filling, pleating as you go.
• Sugar Sprinkle: Before baking, sprinkle the egg-washed tops with coarse or sparkling sugar for a sweet, crunchy finish.
• Serve with Accompaniments: Offer them with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce when serving.

Tips for Success

• Don’t overfill the pies, as the filling can bubble out and make the pies difficult to seal.
• Ensure the apple filling has cooled for a few minutes before assembling; a hot filling can make the bottom dough soggy and difficult to handle.
• If the dough becomes too soft while working, pop it back in the refrigerator for 10 minutes to firm up for easier cutting and sealing.
• For even browning, rotate your baking sheet halfway through the baking time.

Storage & Reheating

Store completely cooled mini apple pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm them in a 300°F (150°C) oven for about 10 minutes to restore the crust’s flakiness.

FAQ

Can I use homemade pie dough instead?

Absolutely. You will need enough dough for a double-crust pie to make 12 mini pies.

What are the best apples to use?

Firm, tart apples like Granny Smith or Honeycrisp work wonderfully, but you can use any baking apple you prefer.

My dough circles are sticking. What should I do?

Lightly flour your work surface, rolling pin, and cutter to prevent sticking.

Can I make these ahead of time?

Yes, you can assemble the pies, place them on the baking sheet, and freeze them solid before transferring to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Why did my filling leak out?

This can happen if the edges aren’t sealed properly with the egg wash and crimping, or if the steam vents are too deep/large. A good seal and small slits help prevent this.

Can I use this filling for a full-sized pie?

This recipe makes enough filling for about 12 mini pies, which is less than a standard 9-inch pie. You would need to at least double the filling ingredients for a full pie.