With simple ingredients like chopped apples, buttery crusts, and aromatic spices, this recipe makes it easy to whip up a batch of adorable, individual-sized pies in just under an hour. Whether you’re enjoying them warm with a scoop of ice cream or serving them at a gathering, these Mini Apple Pies are sure to become a fall favorite!

Ingredients Needed for This Recipe

Apple Pie Filling:

4 Tart Apples (like Granny Smith or Honey Crisp Apples)
1 tablespoon Lemon Juice (Fresh Squeezed or Bottled)
¼ cup Granulated White Sugar
¼ cup White Flour
1 teaspoon Ground Cinnamon

2 tablespoons Salted Butter

Pie Crust:

2 Store-Bought or Homemade Pie Crusts
1 Large Egg
1 tablespoon Water
1 tablespoon Turbinado Sugar or Granulated White Sugar

Instructions for Making Mini Apple Pies

Preheat Oven: Preheat your oven to 400°F. Take the store-bought pie crust out of the refrigerator and set it on the counter for 15 minutes to bring it to room temperature.

Prepare Apples: Peel, core, and slice the 4 apples into ¼ inch slices. Place the apples into a large bowl and toss them with lemon juice.
Make Apple Mixture: Mix cinnamon, sugar, and flour with the apples, ensuring they are evenly coated.
Stew Apples: Transfer the apple mixture to a medium-sized saucepan, add butter on top, and cover with a lid. Simmer over medium heat until the apples are soft.
Roll Out Dough: Unroll the pie crusts onto a lightly floured surface. Using a large biscuit cutter, cut 12 circles (3.25-3.5 inches in diameter).

Line Muffin Tins: Carefully press a dough circle into the bottom and sides of a muffin tin to line all 12 cups.
Fill Muffin Tins: Fill each muffin tin with approximately 2 tablespoons of the prepared apple pie filling.
Add Lattice Crust: Cut ¼ inch strips from the remaining dough for the lattice top. Weave them cross-wise on top of the mini pies. Using a 2.5-inch biscuit cutter, cut 12 lattice top circles and place them on each mini pie.
Egg Wash: Whisk together the egg and water to make an egg wash. Brush it on the top of each mini pie.

Sprinkle Sugar: Sprinkle the top of each mini pie with a little turbinado sugar.
Bake: Place the muffin tin on a baking sheet lined with parchment paper to catch any spills. Bake for 15 minutes at 400°F until the tops are golden brown.

Tips for Perfecting the Recipe

Choosing the Right Apples

The type of apples you use can significantly affect the taste and texture of your mini apple pies. Tart apples like Granny Smith or Honeycrisp are ideal because they maintain their structure during baking and provide a nice contrast to the sweetness of the filling. If you prefer a sweeter pie, you can mix tart apples with sweeter varieties like Golden Delicious or Fuji.

Preparing the Apples

Properly preparing the apples is crucial. Start by peeling, coring, and slicing them into uniform ¼ inch slices. Uniform slices ensure even cooking and prevent some pieces from being undercooked or overcooked. Tossing the slices with lemon juice not only adds a subtle brightness to the flavor but also prevents the apples from browning before they’re cooked.

Balancing Sweetness

Balancing the sweetness is key to a flavorful apple pie filling. The recipe suggests using granulated white sugar, but you can substitute or combine it with brown sugar for a richer, more caramel-like flavor. If you prefer a less sweet pie, consider reducing the amount of sugar or using a sugar substitute. Remember, the natural sweetness of the apples will shine through, especially if you use a sweeter variety.

Thickening the Filling

The flour in the recipe acts as a thickening agent, creating a syrupy consistency in the filling. If you want a thicker filling, you can increase the amount of flour or substitute it with cornstarch, which has twice the thickening power of flour. Make sure to evenly coat the apple slices with the flour mixture to prevent clumping and ensure the filling thickens uniformly.

Enhancing Flavor with Spices

Cinnamon is a classic spice used in apple pie, and the recipe calls for one teaspoon. If you love warm spices, consider adding a pinch of nutmeg, allspice, or cloves to the mixture. These spices complement the apples and create a more complex flavor profile. You can also add a dash of vanilla extract to the filling for an extra layer of flavor.

Stewing the Apples

Stewing the apples before baking ensures they are soft and flavorful, and it allows the spices and sugar to meld together. Be sure to simmer the apples over medium heat, stirring occasionally to prevent them from sticking to the pan. The goal is to soften the apples without turning them into mush. The butter added during this step enriches the filling, making it smooth and velvety.

Working with Store-Bought Pie Crust

Using store-bought pie crust is convenient and saves time. To make it easier to handle, allow the crust to come to room temperature before unrolling it. If the dough cracks while unrolling, don’t worry—simply press the pieces together and use a rolling pin to smooth out the seams. Rolling the dough on a lightly floured surface prevents it from sticking and makes cutting out the mini pie crusts easier.

Creating a Flaky Crust

For a flaky and golden-brown crust, use an egg wash made from whisking together an egg and a tablespoon of water. Brushing this mixture over the top of the lattice crust adds a beautiful shine and helps the crust achieve that perfect golden color. Additionally, sprinkling turbinado sugar on top before baking adds a sweet crunch that enhances the overall texture of the pies.

Lattice Crust Techniques

The lattice crust is not only decorative but also functional, allowing steam to escape while the pies bake. When cutting strips for the lattice, aim for uniformity to create a neat and professional look. If you find weaving the lattice challenging, you can simply lay the strips across the top in a crisscross pattern. Use a bench scraper to lift the lattice tops onto the pies without disturbing the design.

10. Baking Tips

Baking mini apple pies in a muffin tin ensures they are perfectly portioned and hold their shape. To prevent any mess, place the muffin tin on a baking sheet lined with parchment paper to catch any spills. Bake the pies at 400°F for about 15 minutes, but keep an eye on them as oven temperatures can vary. The pies are ready when the crust is golden brown and the filling is bubbling through the lattice.

11. Preventing Soggy Bottoms

A common issue with fruit pies is a soggy bottom crust. To avoid this, ensure that the pie crust is well-chilled before adding the filling. Pre-baking the crust for a few minutes before filling can also help, though this step isn’t necessary for mini pies baked in a muffin tin. The high baking temperature will help set the crust quickly, reducing the chances of it becoming soggy.

Serving Suggestions

Serve Warm with Ice Cream

One of the best ways to enjoy mini apple pies is to serve them warm, straight from the oven. The contrast between the warm, spiced apples and cold, creamy ice cream is divine. Vanilla ice cream is a classic choice, but you can also pair the pies with caramel, cinnamon, or butter pecan ice cream for a unique twist.

Drizzle with Caramel Sauce

Caramel sauce adds a rich, buttery sweetness that complements the tartness of the apples. Drizzle it over the top of the mini pies before serving for an extra indulgent treat. You can use store-bought caramel sauce or make your own for a homemade touch.

Top with Whipped Cream

For a lighter option, serve the pies with a dollop of freshly whipped cream. The cream’s subtle sweetness and airy texture balance the richness of the pie. For an added flavor boost, you can whip the cream with a bit of vanilla extract or a sprinkle of cinnamon.

Pair with Cheese

Though it might seem unconventional, serving apple pie with cheese is a classic combination, particularly in certain regions. Sharp cheddar cheese pairs wonderfully with the sweet and tart flavors of the pie. Serve a slice of cheddar on the side or melt it over the top of the warm pie for a savory twist.

Add a Festive Touch

If you’re serving these pies during the holidays, consider adding a festive garnish. A sprinkle of powdered sugar or a dusting of cinnamon adds a lovely touch. For a more decorative presentation, top each pie with a small cinnamon stick or a star anise.

Serve at a Party

Mini apple pies are perfect for parties because they are easy to serve and eat. Arrange them on a dessert platter or tiered stand for an elegant presentation. You can also create a pie bar with various toppings like caramel sauce, whipped cream, and chopped nuts, allowing guests to customize their pies.

Pair with Beverages

Pair your mini apple pies with a beverage that complements their flavors. Coffee or tea are classic choices, but for a more festive option, serve them with a spiced cider or mulled wine. The warm spices in these drinks enhance the flavors of the apple filling.

Storage Tips

Storing at Room Temperature

If you plan to eat the pies within a day or two, they can be stored at room temperature. Place the pies in an airtight container to keep them fresh. Store the container in a cool, dry place away from direct sunlight. The pies should stay fresh for up to two days.

Refrigerating the Pies

For longer storage, refrigerate the mini apple pies. Place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. This will keep them fresh for up to 5 days. Before serving, you can reheat the pies in a 350°F oven for about 10 minutes to restore their crispiness and warmth.

Freezing for Future Use

Mini apple pies can also be frozen for later use. To freeze, wrap each pie individually in plastic wrap and then place them in a freezer-safe container or bag. This method prevents freezer burn and keeps the pies fresh for up to 3 months. When you’re ready to enjoy them, thaw the pies in the refrigerator overnight and then reheat them in the oven at 350°F until warmed through.

Reheating Tips

To reheat refrigerated or frozen pies, place them in a preheated 350°F oven. If reheating from frozen, you may need to increase the baking time by 5-10 minutes. Keep an eye on the pies to ensure they don’t overbrown. You can also reheat individual pies in the microwave, but this may result in a softer crust.

Avoiding Soggy Crusts

To avoid soggy crusts when storing pies, allow them to cool completely before placing them in an airtight container. If the pies are still warm, condensation can form, leading to a soggy crust. When reheating, use the oven rather than the microwave to help crisp up the crust.

Pre-Making the Dough

If you want to save time, you can prepare the dough ahead of time and freeze it.

Mini Apple Pies

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With simple ingredients like chopped apples, buttery crusts, and aromatic spices, this recipe makes it easy to whip up.

Ingredients

Apple Pie Filling:

4 Tart Apples like Granny Smith or Honey Crisp Apples
1 tablespoon Lemon Juice Fresh Squeezed or Bottled

¼ cup Granulated White Sugar
¼ cup White Flour
1 teaspoon Ground Cinnamon
2 tablespoons Salted Butter

Pie Crust:

2 Store-Bought or Homemade Pie Crusts
1 Large Egg
1 tablespoon Water
1 tablespoon Turbinado Sugar or Granulated White Sugar

Instructions

Preheat Oven: Preheat your oven to 400°F. Take the store-bought pie crust out of the refrigerator and set it on the counter for 15 minutes to bring it to room temperature.
Prepare Apples: Peel, core, and slice the 4 apples into ¼ inch slices. Place the apples into a large bowl and toss them with lemon juice.
Make Apple Mixture: Mix cinnamon, sugar, and flour with the apples, ensuring they are evenly coated.
Stew Apples: Transfer the apple mixture to a medium-sized saucepan, add butter on top, and cover with a lid. Simmer over medium heat until the apples are soft.

Roll Out Dough: Unroll the pie crusts onto a lightly floured surface. Using a large biscuit cutter, cut 12 circles (3.25-3.5 inches in diameter).
Line Muffin Tins: Carefully press a dough circle into the bottom and sides of a muffin tin to line all 12 cups.
Fill Muffin Tins: Fill each muffin tin with approximately 2 tablespoons of the prepared apple pie filling.
Add Lattice Crust: Cut ¼ inch strips from the remaining dough for the lattice top. Weave them cross-wise on top of the mini pies. Using a 2.5-inch biscuit cutter, cut 12 lattice top circles and place them on each mini pie.
Egg Wash: Whisk together the egg and water to make an egg wash. Brush it on the top of each mini pie.

Sprinkle Sugar: Sprinkle the top of each mini pie with a little turbinado sugar.
Bake: Place the muffin tin on a baking sheet lined with parchment paper to catch any spills. Bake for 15 minutes at 400°F until the tops are golden brown.