Mini Apple Pies
Delightful bite-sized apple pies filled with spiced apple filling and enveloped in a buttery crust, perfect for gatherings.
Ingredients
For the Pie Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6-8 tablespoons ice water
For the Apple Filling
- 3 medium apples (Granny Smith or Fuji), peeled, cored, and diced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 egg for egg wash
Instructions
Preparation
- Start by preheating your oven to 425°F (220°C).
- In a large bowl, combine flour, sugar, and salt. Add diced butter and mix until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough comes together. Divide into two balls, flatten into disks, and refrigerate for about 30 minutes.
Filling Preparation
- In a separate bowl, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the apples are well coated.
Assembly
- On a floured surface, roll out one dough disk to about 1/8 inch thick. Cut out circles to fit your mini pie pans.
- Place dough circles in mini pie pans and fill each with apple mixture.
- Roll out the second dough disk and cut into strips or circles to cover the tops. Seal edges and make slits in the top crust.
Baking
- Beat an egg and brush the tops of the pies for a golden finish.
- Bake in preheated oven for 20-25 minutes or until crust is golden and filling is bubbling.
- Once baked, let the pies cool for a few minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Dust with powdered sugar or drizzle with caramel sauce for added sweetness. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for longer storage.