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Mini Homemade Apple Pies

Delightful mini apple pies with a flaky crust and warm spiced apple filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Rolling Pin

Ingredients
  

Pie Crust Ingredients

  • 2 cups All-Purpose Flour Forms the base of the pie crust.
  • 1 cup Unsalted Butter Chilled and cubed for a flaky crust.
  • 1/4 cup Granulated Sugar Used in both crust and filling.
  • 1/2 teaspoon Salt Enhances flavors in crust and filling.
  • 6-8 tablespoons Ice Water Binds the dough without making it tough.

Apple Filling Ingredients

  • 4 medium Apples Peeled, cored, and sliced.
  • 1 teaspoon Cinnamon Adds warmth and depth to the filling.
  • 1/4 teaspoon Nutmeg Adds subtle spice to the filling.
  • 1/4 cup Brown Sugar Adds moisture and caramel flavor.
  • 1 tablespoon Lemon Juice Brightens flavors and prevents browning.

Egg Wash

  • 1 large Egg For brushing on top of pies.
  • 1 tablespoon Water Mixed with egg for egg wash.

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour and salt. Mix them together to ensure even distribution.
  • Add the chilled unsalted butter cubes to the flour mixture. Cut the butter into the flour until it resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together.
  • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Toss until apples are well coated.
  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Roll out one disc of dough on a floured surface until 1/8 inch thick. Cut out circles for the bases of the mini pies.
  • Place the dough circles into a muffin tin, pressing gently into the molds.
  • Fill each pie crust with the apple filling, packing it slightly without overfilling.
  • Roll out the second disc of dough and cut out smaller circles or shapes for the tops. Place over the filled pies.
  • Trim excess dough and pinch edges to seal. Cut small slits in the tops to allow steam to escape.
  • Brush the tops with the egg wash for a golden color.
  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and filling is bubbling.
  • Allow the pies to cool for a few minutes before transferring to a wire rack.
  • Serve warm or at room temperature, optionally with ice cream.

Notes

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Keyword Easy