Mini Apple Pies So Easy Not Much Hassle
Indulge in the cozy flavors of fall with these *Mini Apple Pies So Easy Not Much Hassle*! Perfectly portioned and baked in a muffin tin, these charming handheld treats are a stress-free take on a classic dessert. Featuring tender, cinnamon-spiced apple filling nestled in flaky, golden pie crusts, these mini pies come together effortlessly with the help of refrigerated dough. With just 20 minutes of prep time and a few simple ingredients like Granny Smith or Honeycrisp apples, brown sugar, and a touch of nutmeg, this recipe is ideal for beginner bakers or anyone short on time. Customize the tops with lattice finishes or cut-out shapes, and watch them bake to perfection in under half an hour. Perfect for parties, holidays, or a cozy weeknight treat, these easy mini apple pies are as delightful to eat as they are to make!
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Recipe Information
Ingredients
- 2 rolls Refrigerated pie crusts
- 2 medium Apples (such as Granny Smith or Honeycrisp)
- 0.33 cups Brown sugar
- 2 tablespoons Granulated sugar
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Nutmeg
- 2 teaspoons All-purpose flour
- 1 tablespoons Unsalted butter
- 1 large Egg
- 1 teaspoons Water
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or line it with paper liners.
Unroll the refrigerated pie crusts on a clean surface. Use a 3-4 inch round cookie cutter or the edge of a cup to cut out 12 circles. Gently press 6 of the circles into the wells of the muffin tin to form mini crusts.
Peel, core, and dice the apples into small cubes (about 1/4 inch). Place them in a medium mixing bowl.
Add the brown sugar, granulated sugar, cinnamon, nutmeg, and flour to the diced apples. Stir until the apples are evenly coated.
Divide the apple mixture evenly among the crust-lined muffin wells. Gently press down to pack the filling slightly.
Cut the tablespoon of butter into 6 small pieces and place one piece on top of each apple filling mound.
Use the remaining 6 pie crust circles to create lids for your mini pies. You can leave them whole, slice them into strips for a lattice top, or cut out small shapes using a cookie cutter for venting. Place the lids on top of each pie and seal the edges by crimping with a fork or pressing gently with your fingers.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the pies with the egg wash to give them a golden, shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the filling is bubbling.
Remove the pies from the oven and let them cool in the muffin tin for about 10 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 300.6 g | 109% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 108.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 153 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 677 mg | 14% | |
*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.
