Mini Apple Pies

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These mini apple pies are made with a flaky pie crust, and homemade apple filling. They are assembled and baked in a muffin tin. I love drizzling with caramel sauce before serving!

Course: Dessert

Cuisine: American

Servings: pies

Calories: 200kcal

Author: Heather Perine

Ingredients

2 pie crusts store-bought or homemade
2 pounds apples about 4 large, peeled, cored, and diced (see note)
1 ½ teaspoons lemon juice
6 Tablespoons granulated sugar plus additional sugar for sprinkling on top of crust
1 tablespoon all-purpose flour
⅛ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 egg mixed with 1 Tablespoon water, for egg wash

Instructions

Preheat the oven to 425°F (220°C). Lightly grease a 12-cup muffin tin.
On a lightly floured surface, using a rolling pin roll the pie crusts out to about 1/8-inch thickness. Using a 4-inch cookie cutter cut out 12 circles from the pie crusts (6 from each pie dough). Cut out as many as you can from the first batch, then press the scraps together and Re-roll any scrap pieces of pie dough as needed to cut out the circles. 2 pie crusts
Place each circle of pie crust into each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides. You want to make sure the dough fits snuggly in each cavity of the muffin pan. Keep the muffin pan refrigerated while you make the apple filling.
In a large mixing bowl, mix together the apples, sugar, lemon juice, flour cinnamon, nutmeg, salt and allspice until fully combined. 2 pounds apples 1 ½ teaspoons lemon juice 6 Tablespoons granulated sugar 1 tablespoon all-purpose flour ⅛ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice
Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling (about 3 tablespoons) between the 12 pie crusts.
Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. You can use a cookie cutter and cut out fun shapes or make a fun lattice top! Make sure to press the tip crust to the bottom crust to seal. If doing solid circle top, I used a 3-inch cutter. And make sure to cut two small vents in too.
Brush the top of the crusts with the prepared egg wash. Sprinkle on sparkling sugar.
Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Video

Notes

Storage: Store any leftover pies in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. Reheat before serving.
Freezing: Freeze any leftover baked pies for up to 3 months. Make sure they are cooled completely before freezing. Freeze in an airtight container. I also like to wrap each pie in plastic wrap and then place in a freezer bag for added protection. Thaw overnight in the fridge before serving. You can also assemble these pies and freeze unbaked for up to 3 months. Bake frozen (no need to thaw) and add on a few additional minutes of baking time.
Fresh Apples - I love using Honeycrisp apples or Granny Smith apples.
Pie crust: You can also cut out simple circles and press on top of the pies, but you may need more pie crust. Be sure to cut a few slits into the top to vent the pie filling.

Nutrition