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Delicious mini apple pies fresh out of the oven, garnished with crispy crust.

Mini Apple Pies

Delicious mini apple pies filled with a perfect blend of sweet and tart apples, wrapped in a flaky crust, making for an ideal dessert for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour ensure fresh for a flaky texture
  • 0.5 teaspoon salt
  • 1 teaspoon sugar
  • 0.5 cup unsalted butter, chilled and diced
  • 4-6 tablespoons ice water
For the Filling
  • 3 medium apples, peeled, cored, and diced choose your favorite varieties for diverse flavors
  • 0.25 cup sugar adjust based on your preference for sweetness
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1 tablespoon lemon juice to balance sweetness
  • 1 tablespoon cornstarch for thickening
For Assembly
  • 1 egg beaten for egg wash
  • Sugar for sprinkling on top optional

Method
 

Preparation
  1. In a bowl, mix the flour, salt, and sugar.
  2. Cut in the butter until it resembles coarse crumbs.
  3. Stir in the ice water, a tablespoon at a time, until the mixture forms a ball.
  4. Wrap in plastic and refrigerate for at least 30 minutes.
Filling
  1. In another bowl, combine the apples, sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
  2. Toss until the apples are evenly coated, then set aside.
Assembly
  1. Preheat your oven to 425°F (220°C).
  2. On a floured surface, roll out the chilled dough to about 1/8 inch thick.
  3. Cut into circles that fit your muffin tin.
  4. Place the dough circles into the muffin tin cups.
  5. Spoon the apple filling into each pie crust, filling generously.
Baking
  1. Roll out remaining dough and cut out smaller circles for the tops or create decorative lattice patterns.
  2. Seal the edges and brush the tops with the beaten egg.
  3. Sprinkle sugar on top, if desired.
  4. Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbling.
  5. Let the mini pies cool in the tin for 10 minutes before transferring to a wire rack.

Notes

Use fresh, firm apples for the best texture and flavor. Consider a mix of sweet and tart apples for complexity. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Store in the fridge for up to three days or freeze for up to two months.