Description
- These Mini Apple Pies are a delightful and portable version of the classic dessert. Packed with warm, cinnamon-spiced apples and encased in a flaky, buttery crust, these individual pies are perfect for any occasion, from holiday gatherings to casual weeknight treats. Whether served with a scoop of vanilla ice cream or enjoyed on their own, these mini pies are a crowd-pleaser that will satisfy your sweet tooth.
Ingredients
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For the Crust:
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1 package refrigerated pie crusts (or homemade crust if preferred)
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1 tablespoon granulated sugar (for sprinkling)
For the Filling:
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4 medium apples (Granny Smith or Honeycrisp work great), peeled, cored, and diced
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1/2 cup granulated sugar
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1 tablespoon brown sugar
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1 tablespoon all-purpose flour
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 teaspoon lemon juice
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1 tablespoon unsalted butter, cut into small pieces
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Instructions
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Prepare the Oven and Crust:
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Preheat the oven to 375°F (190°C).
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Roll out the pie crusts on a lightly floured surface. Using a round cutter or the top of a glass, cut out circles from the dough (about 4-5 inches in diameter) to fit into a muffin tin.
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Press the circles into the muffin tin cups, creating a mini pie shell in each cup.
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Make the Apple Filling:
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In a medium bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Stir until the apples are well-coated with the sugar and spice mixture.
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Assemble the Mini Pies:
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Spoon the apple mixture evenly into the mini pie crusts, filling them to the top.
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Dot each pie with a small piece of butter.
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Top the Mini Pies:
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If you have leftover dough, you can create small lattice tops or full top crusts for each mini pie. Alternatively, you can leave them open for a more rustic look.
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If using a full top crust or lattice, place the dough over the apples and press the edges to seal. Make small slits in the top for steam to escape.
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Bake the Pies:
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Sprinkle a little granulated sugar over the tops of the pies.
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Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
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Serve:
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Let the mini pies cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
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Notes
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Feel free to use store-bought pie crust for convenience, or you can make your own crust for an extra homemade touch.
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To ensure your mini pies don’t overflow, make sure you cut the apples into small, even pieces.
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If you prefer a sweeter filling, you can add more sugar to taste.
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You can also make these pies ahead of time and refrigerate them until you’re ready to bake. Just let them come to room temperature before baking, or bake directly from the fridge (just add a few extra minutes to the baking time).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg