Description
Warm, flaky mini apple pies deliver homemade comfort straight from grandma’s kitchen. Buttery pastry and cinnamon-spiced apples create a delightful dessert that invites you to savor each sweet, nostalgic bite.
Ingredients
Scale
Pie Crust:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (227 grams) unsalted butter, cold and cubed
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon salt
- 1/2 cup (120 milliliters) ice water
Apple Filling:
- 3 medium apples, peeled and diced
- 1/4 cup (50 grams) brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
Egg Wash:
- 1 egg
- 1 tablespoon sugar (for sprinkling)
Instructions
- Prepare a 375F oven and generously coat a muffin tin with non-stick spray to ensure easy pie removal.
- Create a buttery pastry dough by blending flour, chilled butter, granulated sugar, and a pinch of salt until crumbly, then gradually incorporate ice water to form a cohesive mixture.
- Gently roll out the prepared dough and use a circular cutter to create round bases that perfectly fit inside each muffin cavity, pressing dough smoothly against sides and bottom.
- Craft a spiced apple filling by combining diced apples with brown sugar, a touch of flour, and warm cinnamon, ensuring each apple piece is evenly coated.
- Distribute the fragrant apple mixture into each dough-lined muffin cup, filling them generously but avoiding overfilling to prevent spillage during baking.
- Transform remaining dough into delicate lattice strips, carefully weaving them across the top of each mini pie to create an intricate, golden-brown pattern.
- Enhance the pies’ appearance by brushing the lattice tops with beaten egg and sprinkling a light dusting of coarse sugar for added crunch and sweetness.
- Bake in the preheated oven for 22-27 minutes until the crust turns a rich golden color and the apple filling becomes bubbly and caramelized.
- Allow mini pies to cool in the tin for 10 minutes before gently removing, permitting the filling to set and ensuring clean, intact pastry edges.
Notes
- Choose firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture in your mini pies.
- Chill the dough for 30 minutes before rolling to ensure a flaky, tender crust that won’t shrink during baking.
- Use a sharp knife or pizza cutter to create clean, even lattice strips for a professional-looking presentation.
- Swap traditional flour with gluten-free flour blend to make these mini pies suitable for those with gluten sensitivities.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 251
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 27 mg