Isn’t it true that everyone enjoys a traditional apple pie? What’s not to love about golden buttery crusts with a sweet apple pie filling? So, what’s better than a good old-fashioned apple pie? Mini Apple Pies!
While I enjoy regular pie, there’s something about mini pies that elevates them to new heights. Perhaps it’s because they’re perfectly portioned, or because they make a simple dessert that you can just pick up and enjoy. Maybe it’s because you can eat two without feeling guilty.
These little tasty treats are easy to make and filled with a simple homemade apple pie crust and filling. These handheld treats are ideal for the fall season and will be a hit at your holiday gatherings. Serve warm from the oven with a scoop of ice cream and homemade caramel sauce, or prepare ahead of time and have them ready to serve to your guests.
This recipe was requested by my daughter as she wanted something without the need of being cut. They taste exactly like apple pie, only smaller and easier to eat. They are ideal for bringing to a party because they do not require cutting or serving. We enjoy them with vanilla ice cream.
To begin, you’ll need a 6-count small pie pan.
You’ll also need two pie crusts, which you can make from scratch or purchase in a box from the store. Store-bought pie crusts typically come in packs of two, making them ideal for this recipe.To be honest, I always use my homemade crust because it is so simple and easy to make. Try my recipe for home made pie crust
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Cut the pie crust into circles large enough to fill each cavity in the pan using a 3.5-inch cookie cutter. If you don’t have a suitable circle cookie cutter, simply use any glass or circle pan lid.
This filling is simply a blend of chopped apples, sugar, flour, cinnamon, vanilla, and nutmeg.
When I make apple pie, I like to use a combination of sweet and tart apples; however, due to the small quantity, I used sweet freshly picked apples for this recipe.
You can also personalize the tops of these miniature apple pies. You won’t need all of the pie crusts for the bottoms, so save some for the tops. I like to use it to make a simple lattice topping or to cut out cute pie crust decorations with small cookie cutters for the top.
You can also make these even easier by removing the top entirely, and they will still taste delicious! I like to top them with a scoop of ice cream and a drizzle of caramel.
Can Mini Apple Pies be prepared in advance?
Make the pie crust ahead of time to save some time later. When you’re ready to prepare the mini pies the next day, prepare and roll out the crust into rounds, then stack them between floured sheets of waxed paper in the refrigerator. Don’t worry if the dough seems a little crumbly and dry before chilling it; the time in the fridge will help it come together properly
Let’s take a look at what you’ll need:
- Chopped apples – about 1 cup of roughly chopped apples, about ¼ inch pieces. You will need about 1 large apple.
- Brown sugar and granulated sugar
- Flavour – If you don’t have apple pie spice, use a half teaspoon of ground cinnamon and a dash of ground nutmeg instead.
- Vanilla extract
- Refrigerated pie crust – You must thaw frozen crust before using it. Of course, you can also make your own pie crust.
Apple Pie Mini’s
Ingredients
Instructions
- Preheat oven to 425°F.
- On a lightly floured surface, roll out the pie crusts to 1/8" thickness. Cut 6 circles from the pie crusts with a 3.5-inch cookie cutter (or a cup / lid). To cut out the circles, re-roll any scrap pieces of pie dough as needed. Fill each cavity of a small pie pan with a circle of pie crust. Gently press the dough down and around the sides of the pan, making sure it fits snugly in each cavity. Refrigerate the pie pans and any leftover pie crust dough while you make the filling.
- In a large mixing bowl, combine the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg. Remove the muffin pans from the refrigerator and evenly distribute the apple pie filling among all of the cavities (about 2-3 tablespoons per mini pie).
- Remove the extra pie dough from the fridge, cut out your designs for the pies' tops, and arrange them on top.
- Bake the mini pies for 20-25 minutes at 425°F or until the filling is bubbly and the pie crust is just slightly browned. Remove from the oven, and allow to cool for ten to fifteen minutes. Remove the mini pies from the pan and place them on a wire rack to cool completely.
- Refrigerate any leftover mini apple pies for up to 4 days. Before serving, reheat in the microwave.
