Easy Mini Apple Pies – Perfect for Fall Baking

These Mini Apple Pies are the perfect individual-sized dessert for any occasion. Filled with a sweet and cinnamon-spiced apple filling and encased in a buttery, flaky crust, these little pies are irresistible! They’re perfect for serving at family gatherings, parties, or as a cozy treat to enjoy with a cup of coffee or tea.

You can make these mini pies in a muffin tin for easy portion control, and they’re sure to be a hit with both kids and adults alike. Let’s dive into how to make these delicious little treats!

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Ingredients Overview: What You’ll Need

For the Pie Crust:

• All-Purpose Flour: The base for the flaky pie crust.

• Cold Butter: Butter provides the flakiness and richness to the crust.

• Cold Water: Helps bring the dough together without melting the butter, which is key for a flaky crust.

• Sugar: Adds a bit of sweetness to the crust.

For the Apple Filling:

• Apples: Use a tart apple variety like Granny Smith or a mix of tart and sweet apples (like Gala or Honeycrisp) for the best flavor.

• Sugar: Sweetens the apples and helps create a syrupy filling.

• Brown Sugar: Adds depth and a caramelized flavor to the filling.

• Cinnamon: The perfect spice to complement the apples.

• Nutmeg: Adds warmth and enhances the cinnamon flavor.

• Lemon Juice: Adds brightness and helps balance the sweetness of the apples.

• Cornstarch: Helps thicken the apple filling so it doesn’t get too runny during baking.

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Step-by-Step Instructions: How to Make Mini Apple Pies

Step 1: Prepare the Pie Crust

1. In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt.

2. Add 1 cup cold butter, cut into small cubes. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Gradually add 6-8 tablespoons cold water, one tablespoon at a time, mixing with a fork until the dough starts to come together.

4. Turn the dough out onto a floured surface and knead it gently until it forms a ball. Divide the dough into two discs and wrap them in plastic wrap. Refrigerate for at least 30 minutes to chill.

Step 2: Prepare the Apple Filling

1. Peel, core, and slice 4 medium apples (about 4 cups of apple slices). Try to keep the slices uniform in size for even cooking.

2. In a large bowl, toss the apple slices with 1/4 cup sugar, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice.

3. Sprinkle 2 tablespoons cornstarch over the apples and toss again to coat. The cornstarch will help thicken the filling as it bakes.

Step 3: Roll Out the Pie Crust

1. Preheat your oven to 375°F (190°C).

2. Roll out one of the chilled dough discs on a floured surface to about 1/8 inch thick. Using a round cutter or a glass, cut out 8-10 circles (about 4 inches in diameter) from the dough.

3. Carefully press each dough circle into a muffin tin, making sure it fits snugly into the bottom and sides of each muffin cup.

Step 4: Assemble the Mini Apple Pies

1. Spoon the prepared apple filling into each pie crust, dividing the filling evenly among the muffin cups.

2. Roll out the second disc of dough and cut out 8-10 smaller circles (or you can cut strips if you prefer a lattice topping). Place a circle or lattice on top of each pie.

3. Pinch the edges of the top and bottom crusts together to seal the pies. If using a full circle, make a small slit in the center of the top crust to allow steam to escape.

Step 5: Bake the Mini Apple Pies

1. Brush the tops of the pies with a little milk or egg wash (1 beaten egg mixed with 1 tablespoon water) to give them a golden finish as they bake.

2. Sprinkle the tops with a little sugar for added sweetness and crunch.

3. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

4. Let the pies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Serve and Enjoy!

Serve the mini apple pies warm, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

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Tips, Variations, and Substitutions

Tips for Perfect Mini Apple Pies:

• Use a variety of apples: A mix of tart and sweet apples (like Granny Smith and Honeycrisp) creates a well-balanced flavor.

• Chill the dough: Make sure to chill the dough before rolling it out to keep the butter cold. This ensures a flaky crust.

• Don’t overfill: Be careful not to overfill the pie crusts with apples, as they will bubble up and overflow during baking.

Variations:

• Caramel Apple Pies: Add 1/4 cup caramel sauce to the apple filling for a decadent caramel apple flavor.

• Nutty Topping: Add 1/4 cup chopped walnuts or pecans to the apple filling for added crunch.

• Cranberry Apple Pies: Add 1/2 cup fresh cranberries to the apple filling for a tart contrast to the sweetness.

Substitutions:

• Dairy-Free: Use vegan butter and non-dairy milk to make the crust dairy-free.

• Gluten-Free: Use a gluten-free pie crust or a gluten-free all-purpose flour blend in place of regular flour for the crust.

• Egg-Free: Skip the egg wash, and brush the pies with non-dairy milk or a simple sugar syrup for a golden finish.

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Serving Ideas & Best Occasions

When to Serve:

• Family Gatherings: These mini pies are the perfect individual-sized dessert for family gatherings or casual get-togethers.

• Holiday Celebrations: Serve these mini pies during the holidays like Thanksgiving, Christmas, or Fourth of July.

• Potlucks and Picnics: Mini desserts are easy to transport, making these pies ideal for potlucks or picnics.

What to Serve With It:

• Ice Cream: Vanilla or cinnamon ice cream complements the warm, spiced apple filling perfectly.

• Whipped Cream: A dollop of whipped cream adds a light, creamy touch to each mini pie.

• Caramel Sauce: Drizzle warm caramel sauce over the pies for a rich, decadent finish.

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Nutritional Information (Approximate per Mini Pie)

• Calories: 250–300 per pie

• Fat: 15g (from butter and crust)

• Carbs: 35g (from sugar and flour)

• Protein: 2g (from the crust and apples)

• Fiber: 3g (from apples)

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Frequently Asked Questions (FAQ)

1. Can I make these mini pies ahead of time?

Yes! You can assemble the mini pies the night before and store them in the fridge. Bake them the next day when you’re ready to serve.

2. Can I freeze these mini apple pies?

Yes! These mini pies freeze well. After baking, let them cool completely, then wrap them tightly in plastic wrap and foil. They can be stored in the freezer for up to 2 months. To reheat, simply bake them in the oven at 350°F (175°C) for 10-15 minutes.

3. Can I use a store-bought pie crust?

Yes, you can use store-bought pie crust for convenience. Just make sure it’s well-chilled before using, and follow the same steps for assembly and baking.

4. Can I make these pies without a muffin tin?

Yes! You can also make these pies in tart pans or simply free-form them on a baking sheet. Just be sure to adjust the baking time depending on the size of the pan.

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