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Deliciously sweet Mini Apple Pies featuring a flaky, golden crust filled with tender, cinnamon-spiced apples. These bite-sized pies are perfect for individual servings and offer all the comforting flavors of a classic apple pie in a portable, easy-to-make dessert. Ideal for holiday gatherings, parties, or a cozy snack, these mini pies are sure to be a hit with everyone
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Mini Apple Pies

Mini apple pies are versatile enough to suit almost any event. Whether it's a holiday party, casual gathering, or just a sweet snack, they're always a great pick. They're also convenient for picnics, potlucks, and even lunchboxes.
Course Dessert
Keyword Mini Apple Pies
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12

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.