Mini Apple Pies
Mini apple pies are delightful bite-sized treats filled with comforting flavors of traditional apple pie, perfect for gatherings or cozy nights at home.
Ingredients
For the filling
- 2 medium Apples, peeled, cored, and diced
- ⅓ cup Brown Sugar
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Allspice
- ¼ tsp Ground Ginger
- 1 pinch Salt
- 1 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch Slurry
For the crust
- 1 package Premade Pie Dough (contains 2 crusts)
- All-purpose Flour for dusting
- 1 beaten egg for egg wash
- 1 tbsp Milk, Cream, or Water (for egg wash)
- 1 Additional Coarse Brown Sugar (for sprinkling)
Instructions
For Filling
- In a mixing bowl, combine the diced apples, brown sugar, ground cinnamon, nutmeg, allspice, ground ginger, and a pinch of salt.
- Mix well until the apples are fully coated.
- Melt the unsalted butter in a pan over medium heat and add the apple mixture. Cook for about 5-7 minutes until the apples soften slightly.
- Add the vanilla extract and cornstarch slurry to thicken the mixture. Stir well and remove from heat.
For Assembly
- Preheat your oven to 375°F (190°C).
- Roll out the premade pie dough on a lightly floured surface. Cut out circles to fit into your muffin tin.
- Place each circle into the muffin tin cups, pressing down gently.
- Spoon the apple filling into each mini crust.
For Baking
- Cut out smaller circles for the tops or create shapes for the pie covering if desired. Place on top of the filling.
- Brush the tops with the beaten egg mixed with milk, cream, or water.
- Sprinkle additional coarse brown sugar on top for a sweet finish.
- Bake for 20-25 minutes or until the crust is golden brown.
Notes
Serve warm with vanilla ice cream or whipped cream. Garnish with a sprinkle of cinnamon or caramel sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.