Small Apple Pies
Perfectly portioned mini apple pies with a flaky crust and a sweet, cinnamon-spiced apple filling. Ideal for intimate desserts, date nights, or small gatherings!
Ingredients
- 1 1/2 cups all-purpose flour for the crust
- 8 tablespoons unsalted butter cold, cut into cubes
- 1/4 cup granulated sugar for the filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt for balance
- 2 cups Granny Smith apples peeled, cored, and diced
- 1 tablespoon cornstarch for thickening the filling
- 1 tablespoon lemon juice to prevent apples from browning
- 1 large egg for egg wash
- 1 tablespoon milk for the egg wash
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the diced apples, sugar, cinnamon, cornstarch, lemon juice, and a pinch of salt. Toss to coat and set aside.
- On a lightly floured surface, roll out the pie dough to about 1/8 inch thickness. Use a 4-inch round cutter to cut out dough circles.
- Gently press the dough circles into the wells of a 6-cup mini pie pan or muffin tin.
- Fill each dough-lined well with the prepared apple mixture, distributing evenly.
- Roll out the remaining dough and cut lattice strips or decorative tops for the mini pies.
- Cover the pies with the dough topping, pressing the edges to seal.
- Beat the egg with milk to create an egg wash, then brush it over the tops of the pies.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pies to cool for 10-15 minutes before serving. Enjoy!
Notes
For best results, use a combination of tart and sweet apples. Store leftover pies at room temperature for 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes.