Mini Dutch Apple Pies
Elevate your dessert game with these delightful Mini Dutch Apple Pies! Perfectly portioned and brimming with the warm, spiced flavors of Granny Smith or Honeycrisp apples, these bite-sized treats feature a buttery pie crust base and a sweet, crunchy crumb topping. With hints of cinnamon and nutmeg enhancing the apple filling, every bite delivers the cozy essence of a classic Dutch apple pie in a handheld size. Ideal for parties, holidays, or an indulgent snack, these mini pies bake to golden perfection in just 25 minutes. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert experience. Easy to make and guaranteed to impress, these mini pies are a must-try for apple lovers and pastry enthusiasts alike!
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Recipe Information
Ingredients
- 2 sheets Refrigerated pie crust
- 3 Apples (Granny Smith or Honeycrisp, peeled, cored, and diced)
- 50 grams Granulated sugar
- 50 grams Brown sugar
- 20 grams All-purpose flour
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Nutmeg
- 2 tablespoons Unsalted butter (melted)
- 60 grams All-purpose flour (for crumb topping)
- 50 grams Brown sugar (for crumb topping)
- 4 tablespoons Unsalted butter (cubed, for crumb topping)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin and set it aside.
Unroll the refrigerated pie crust sheets and cut out 12 circles slightly larger than the muffin tin cups using a round cutter or the rim of a glass.
Press each circle of pie crust into the muffin tin cups, making sure the crust goes slightly up the sides. Set aside.
In a medium bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and melted butter. Mix well to coat the apples evenly.
Spoon the apple mixture into each prepared muffin cup, filling to just below the top edge of the crust.
Make the crumb topping: In a small bowl, mix the flour and brown sugar. Add the cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the apple filling in each mini pie.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the muffin tin from the oven and let the mini pies cool for 10 minutes before carefully removing them from the tin.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 179.9 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 603 mg | 13% | |
*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.
