Bubbly Apple Pies
Indulge in the cozy flavors of fall with these delightful Bubbly Apple Pies, a perfect twist on a classic dessert. These mini treats feature a flaky homemade pastry crust that cradles a warm, spiced apple filling, sweetened with a blend of granulated and brown sugars, and infused with hints of cinnamon and nutmeg. Prepared in a muffin tin or individual ramekins, these charmingly portioned pies are topped with golden, buttery crusts, brushed with a glistening egg wash and sprinkled with coarse sugar for an irresistible crunch. With their bubbling centers and perfectly crisp edges, they’re as visually stunning as they are delicious, making them an excellent choice for dinner parties, potlucks, or holiday gatherings. Serve warm with a dollop of vanilla ice cream for a dessert destined to impress! Perfect for "mini apple pie" and "easy dessert" recipe searches.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 500 grams Apples (peeled, cored, and diced)
- 2 tablespoons Lemon juice
- 1 tablespoon Cornstarch
- 1 whole Egg
- 1 tablespoon Milk
- 20 grams Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F) and grease a muffin tin or small ramekins.
In a medium saucepan over medium heat, combine the granulated sugar, brown sugar, ground cinnamon, and ground nutmeg. Add the diced apples and lemon juice, stirring well.
Cook the apple mixture for 5-7 minutes until the apples begin to soften. Stir in the cornstarch and cook for an additional 2 minutes, or until the mixture thickens. Remove from heat and let cool slightly.
Roll out the chilled dough on a floured surface to a thickness of about 3-4mm. Use a round cutter slightly larger than your muffin tin or ramekin openings to cut out circles for the crust.
Press the dough circles into the muffin tin or ramekins, leaving some overhang around the edges. Fill each crust with the apple mixture.
Gather the remaining dough, roll it out again, and cut smaller circles or decorative shapes to top the pies. Place the tops over the apple filling, pressing the edges gently to seal. Use a fork or your fingers to crimp the edges.
Whisk the egg and milk together to make an egg wash. Brush the tops of the pies with the egg wash and sprinkle with coarse sugar, if desired.
Cut small slits in the top of each pie to allow steam to escape.
Bake the pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pies to cool slightly before removing them from the muffin tin or ramekins. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 481.0 g | 175% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 220.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 225 mg | 17% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
