Mini Apple Pies
User Reviews
4.9
Mini Apple Pies
Description
The Mini Apple Pies recipe features peeled, chopped apples mixed with sugar, flour, cinnamon, and vanilla extract to create a sweet, spiced filling. The apples are left to sit and release excess liquid, which is then drained before filling the crust. The dough is cut into circles to fit a muffin tin, and the filling is topped with small pieces of butter to add richness as it bakes. A lattice-shaped top crust is placed over each filled cup, helping the pies bake evenly with a golden crust and lightly caramelized edges.
The texture contrasts between the tender, slightly juicy fruit inside and the crisp, buttery pie crust outside make these pies appealing as small handheld desserts. They can be served warm or cooled, suitable for snacks or as a sweet treat for gatherings.
To elevate the pies, you may add a sprinkle of turbinado sugar on the lattice tops for crunch or substitute the lattice crust with a crumb topping for a different texture. Cutting the butter into small pieces beforehand saves time during assembly.
Ingredients
- 2 pie crust homemade or store-bought
- 2 cups apple peeled and cored (about 2 large apples) (300g, chopped
- ⅓ cup granulated sugar (66g)
- 2½ tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- 3 tablespoons butter cut into 24 pieces, unsalted
- 1 large egg
- 1 tablespoon water
Instructions
- In a large mixing bowl, stir together the apples and sugar. Let sit at room temperature until the liquid is released, about 1 hour. Drain, and set aside.
- Roll out the first pie crust to a ⅛-inch thickness, and cut out 12 circles using a 3 ½-inch cookie cutter. Press each dough round into the well of a 12-cup muffin pan.
- Add the flour, cinnamon, and vanilla to the drained apples. Portion 2 tablespoons of apple mixture into each dough-lined cup. Dot the apple mixture with two pieces of butter, pressing butter gently into the apple mixture to create an even layer.
- Roll out the second pie crust into a roughly 13-inch square. Cut the dough into ½-inch-wide strips and shape into a large lattice. Cut the lattice into 12 circles using a 2½-inch round cookie cutter. (Reroll and recut scraps if needed.) Place a lattice circle on the top of each filling, pressing the edges to the edge of the bottom crust.
- In a small bowl, whisk together the egg and water until well combined. Brush the lattice tops with egg wash.
- Bake for 20 to 25 minutes or until the filling is bubbling and the tops are golden brown. Let cool slightly in the pan for 10 minutes. Carefully remove the pies from the pan, and allow to cool completely on a wire rack.
Notes
- Cut the butter into small pieces ahead of time to speed up assembly and keep it cold until use.
- Allow the apple and sugar mixture to sit for about an hour to draw out excess juice, which should be drained to prevent soggy pies.
- Adding 1 tablespoon of lemon juice to the apples can brighten the filling if desired.
- Sprinkle turbinado sugar on top of the lattice crust before baking for a crunchy finish.
- For variation, swap the lattice top with a crumb topping made from flour, sugar, salt, and butter crumbled together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 123mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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