Mini Apple Pies
Making these mini apple pies in a muffin tin is a breeze! They offer a delightful twist on a timeless autumn dessert, packed with luscious apple pie filling and cozy spices in a bite-sized form.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 pies
Ingredients
- 5 medium Granny Smith apples, peeled and diced
- 1/4 cup of light brown sugar
- 1/4 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1 tsp of ground cinnamon
- 1 tbsp of lemon juice
- You can either use 2 pre-made pie dough rounds (totaling 14 ounces for 2) or follow your homemade pie crust recipe.
Instructions
- Preheat your oven to 425°F. Lightly grease a muffin pan with nonstick cooking spray.
- In a large bowl, mix the diced apples, brown sugar, granulated sugar, flour, cinnamon, and lemon juice until the apples are evenly coated. Set this aside.
- Roll out the pie dough on a clean surface until it’s about 1/8-inch thick and approximately 11 inches in diameter. Use a large biscuit cutter or a round cookie cutter (about 3 1/2 inches in diameter) to cut out 12 circles of dough. Save the dough scraps for the lattice topping; you’ll have just the right amount left.
- Press the dough circles into each muffin tin, ensuring they cover the bottom and sides.
- Divide the apple mixture equally among the pies, piling them up, as they will shrink during baking.
- Roll out the remaining pie dough and cut it into small strips slightly longer than the pie’s diameter. Create a lattice crust on top of the apple filling and gently press the strip edges to secure.
- Bake the pies for 20 minutes, until the crust is golden and the filling is bubbly.
- Let the pies cool for around 10-15 minutes, then use a butter knife to release them from the muffin tin and transfer them to a wire rack or serving dish.
- Serve the mini apple pies warm or at room temperature, with ice cream, whipped cream, or caramel sauce.
Notes:
- If using store-bought pie dough, you’ll need one 14-ounce package with two round pie doughs.
- You can also opt for a crumble topping instead of the lattice. Combine 4 tablespoons of melted salted butter, 1/2 cup light brown sugar, and 2/3 cup all-purpose flour. Mix and create larger crumb pieces with your hands, then evenly distribute this topping among the pies and bake as directed.
- Store the mini apple pies airtight at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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