Mini Apple Pies

Introduction

These Mini Apple Pies are the perfect single-serving treat. They capture all the cozy flavors of a classic apple pie in a portable, adorable form that’s ideal for parties, lunch boxes, or a quick dessert.

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. Prepare the filling: In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a paste. Whisk in the 3 tablespoons of water and the 1/3 cup PLUS 1 tablespoon sugar. Bring the mixture to a gentle simmer.
2. Cook the apples: Add the diced apples and cinnamon to the saucepan. Stir to coat the apples in the sugar syrup. Cook for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove the pan from the heat and set aside to cool slightly.
3. Preheat and prepare: Preheat your oven to 375°F (190°C). On a lightly floured surface, unroll one sheet of pie dough. Use a round cutter or glass (about 3.5-4 inches in diameter) to cut out 12 circles. Gently press each dough circle into a standard 12-cup muffin tin, forming a cup.
4. Fill the pies: Spoon the slightly cooled apple filling evenly into each dough cup.
5. Add the tops: Unroll the second pie dough sheet. Cut out 12 more circles. Place a dough circle on top of each filled cup. Use a fork to press and crimp the edges of the top and bottom dough layers together to seal. Use a sharp knife to cut a small slit in the center of each top crust.
6. Create an egg wash: In a small bowl, whisk together the egg and the 1 teaspoon of water until smooth. Lightly brush the top of each mini pie with the egg wash.
7. Bake: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the crust is golden brown and the filling is bubbling.
8. Cool and serve: Let the mini pies cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Variations

• Lattice Tops: For a decorative look, cut the top dough sheet into thin strips and weave a simple lattice over the filling before sealing.
• Sugar Sprinkle: Before baking, sprinkle a little coarse or sparkling sugar over the egg-washed tops for extra sweetness and crunch.
• Tart Shell Style: For a simpler version, skip the top crust. Fill the dough cups and bake as directed for open-faced mini tarts.
• À La Mode: Serve the warm mini pies with a small scoop of vanilla ice cream or a dollop of whipped cream on the side.

Tips for Success

• Ensure your apple filling is cooled enough before filling the dough cups to prevent the bottom crust from becoming soggy.
• If the pie dough becomes too soft while working with it, place it in the refrigerator for 5-10 minutes to firm up.
• Don’t overfill the pies. Leave a small rim of dough empty to allow for a clean seal with the top crust.
• For easy removal, run a small offset spatula or butter knife gently around the edges of each pie after the initial 10-minute cooling period.

Storage & Reheating

Store 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 8-10 minutes until the crust is crisp again.

FAQ

Can I use a homemade pie crust instead?

Yes, you can absolutely substitute your favorite homemade pie crust recipe for the refrigerated dough sheets. Just ensure you have enough for a bottom and top crust.

What type of apple is best?

Firm, slightly tart apples like Granny Smith or Honeycrisp work wonderfully, as they hold their shape and balance the sweetness of the filling.

My filling is very runny. What happened?

The filling will thicken significantly as it cools. If it’s still too runny after cooling, you can drain a little of the excess syrup before spooning it into the crusts.

Can I freeze these mini pies?

Yes, for up to 2 months. Bake and cool them completely, then wrap individually and freeze. Thaw overnight in the fridge and reheat in the oven.

Why do I need to make a slit in the top crust?

The small slit acts as a vent, allowing steam to escape during baking. This prevents the pies from puffing up too much or splitting open at the seams.

Can I make these ahead of time?

You can prepare the filling up to 2 days in advance and store it covered in the refrigerator. Assemble and bake the pies the day you plan to serve them for the best texture.