Description
These Mini Apple Pies are a delightful handheld twist on the classic apple pie, bursting with warm spices and tender apples wrapped in flaky pie crust. Perfect for fall, they can be enjoyed warm with a scoop of vanilla ice cream or cooled for a sweet treat anytime.
Ingredients
Filling
- 2 cups chopped apples, roughly chopped to ¼ inch pieces (about 2 large apples; Honeycrisp and Granny Smith recommended)
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon apple pie spice (or ½ teaspoon ground cinnamon and a pinch of ground nutmeg)
- ½ teaspoon vanilla extract
Crust and Topping
- 14 ounces refrigerated pie crust (thawed if frozen)
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sanding sugar or turbinado sugar (optional, for topping)
Instructions
- Prepare Oven and Pan: Preheat your oven to 425℉. Lightly spray a 12-cup muffin pan with nonstick cooking spray and set it aside to prepare the crust.
- Mix the Filling: In a large bowl, combine the chopped apples, granulated sugar, brown sugar, apple pie spice, and vanilla extract. Stir well until all apple pieces are evenly coated with the spice mixture, ensuring flavors meld.
- Make Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon water. Set this egg wash aside; it will be used to seal and glaze the pies.
- Cut Pie Crust Circles: Gently unroll the refrigerated pie crust sheets. Using a 3 ½ inch round cookie cutter, cut out 12 circles from the dough. These will form the base of each mini pie. Press each circle gently into a muffin pan cavity, fitting it to line the base and sides.
- Brush Base With Egg Wash: Lightly brush the bottom and sides of each pie crust circle inside the muffin pan with some of the egg wash. This helps seal the crust and adds color to the bottom crust.
- Prepare Lattice Strips: Gather the dough scraps, roll them out to about ¼ inch thickness, and cut into thin strips that are slightly longer than the muffin pan cavities. Each mini pie will require six strips to create a lattice top.
- Fill Pies and Add Lattice Top: Spoon the apple filling evenly into each pie crust-lined muffin cup. Then lay the lattice strips in a crisscross pattern over the top of the filling, gently pressing the edges to seal. Brush the lattice crust with the remaining egg wash.
- Sprinkle Sugar and Bake: Optionally, sprinkle sanding sugar on top of each lattice crust for a sweet, crunchy finish. Bake in the preheated oven for 18 to 22 minutes until golden brown and bubbly.
- Cooling and Serving: Remove the pies from the oven and let them cool in the pan for about 15 minutes. Carefully loosen each pie with a butter knife or thin spatula before lifting out. Cool on a wire rack or serve warm with vanilla ice cream and caramel sauce for an indulgent treat.
Notes
- Use a combination of tart and sweet apples for balanced flavor and texture.
- Make sure to thaw refrigerated pie crust fully for easier handling and better texture.
- The lattice strips should be thin enough to cook through but sturdy enough to hold shape.
- If you don’t have apple pie spice, use a mix of cinnamon and a pinch of nutmeg as a substitute.
- These pies can be enjoyed warm or at room temperature and freeze well for later enjoyment.
