Mini Apple Pies
Satisfy your sweet cravings with these delightful Mini Apple Pies, the perfect bite-sized treat packed with cozy flavors of cinnamon, nutmeg, and tender, caramelized apples. Crafted with a buttery, homemade pie crust and topped with a charming lattice design, these individual pies bring all the joy of a classic apple pie in a convenient muffin-tin format. With minimal prep time and simple ingredients like brown sugar, cornstarch, and fresh lemon juice, they’re easy to make yet impressively delicious. Perfect for holiday gatherings, potlucks, or a weekend baking project, these golden, flaky creations are best served warm, alongside a dollop of whipped cream or a scoop of vanilla ice cream. Whether enjoyed as a dessert or a snack, these mini pies are sure to become your go-to recipe for cozy fall flavors!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 4 tablespoons Cold water
- 3 Apples, peeled, cored, and diced
- 50 grams Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 Egg
- 1 tablespoon Milk
Instructions
To prepare the pie crust, combine flour, granulated sugar, and salt in a large bowl.
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water gradually, mixing with a fork until the dough just begins to come together. If the dough is too dry, add an additional tablespoon of water.
Turn the dough onto a floured surface and gently knead it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
In a medium bowl, mix diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir until the apples are evenly coated.
Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thickness.
Using a cookie cutter or a glass, cut out circles from the dough and gently press them into the muffin tin to form the crust bases.
Fill each crust with the apple mixture, ensuring not to overfill.
Re-roll the remaining dough and cut small strips to create lattice tops or use a smaller cutter to make shapes for the tops of the pies.
In a small bowl, beat the egg with the tablespoon of milk to make an egg wash.
Brush the lattice tops or dough shapes with egg wash, ensuring an even coating.
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the crust is golden and the filling bubbly.
Let the mini pies cool in the tin for 10 minutes before carefully removing them onto a wire rack to cool completely.
Serve the mini apple pies warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.7 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 72 mg | 2% | |
*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.
