Description
This delightful Mini Apple Pie recipe features a buttery, flaky crust encasing a sweet and spiced apple filling. Perfectly portioned for individual servings, these pies are easy to make and bake to a golden perfection with a crisp, sugared top. Ideal for any occasion, they bring traditional comfort pie flavors in a charming mini form.
Ingredients
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the filling:
- 4 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon butter (to dot the pies)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Make the Crust: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter, using a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just holds together without overworking it. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the Apple Filling: Peel, core, and thinly slice the apples. In a bowl, toss the apple slices with granulated sugar, lemon juice, cinnamon, nutmeg, and flour to evenly coat the fruit and help thicken the filling during baking.
- Assemble the Mini Pies: Preheat the oven to 375°F (190°C). Roll out one dough disc on a lightly floured surface to approximately 1/8 inch thickness. Using a 4-inch round cookie cutter or glass, cut circles and press them into muffin tin cups to form the pie bases.
- Fill the Pies: Spoon the prepared apple filling into each dough-lined muffin cup generously. Dot the filling with small pieces of butter. Roll out the second dough disc and cut out matching circles for the pie tops. Place these over the filling, sealing the edges by crimping or creating a lattice pattern as desired. Beat the egg and brush the tops for a glossy finish, then sprinkle with coarse sugar for texture and sweetness.
- Bake: Place the assembled mini pies in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pies to cool slightly in the muffin tin before carefully removing and serving warm or at room temperature.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for the best balance of sweet and tart flavors.
- Be careful not to overwork the dough to keep the crust tender and flaky.
- Adjust sugar in the filling to taste depending on the sweetness of your apples.
- Egg wash and coarse sugar on top create a beautiful golden crust with a slight crunch.
- You can make a lattice crust for a decorative top instead of full circles.
- Let pies cool slightly before removing from muffin tin to avoid breaking.
