Description
These Mini Apple Pies are perfect bite-sized treats featuring a flaky, buttery crust filled with a spiced apple mixture. Made with fresh Granny Smith or Honeycrisp apples and a hint of cinnamon and nutmeg, these pies are ideal for sharing at any gathering or enjoying as a delightful dessert.
Ingredients
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the filling:
- 4 medium apples (Granny Smith or Honeycrisp)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon butter (to dot the pies)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Make the Crust: In a large bowl, mix together the flour, sugar, and salt. Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it. Divide the dough into two balls, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Apple Filling: Peel, core, and thinly slice the apples. In a bowl, combine the apple slices with granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Stir well until the apples are evenly coated.
- Assemble the Mini Pies: Preheat the oven to 375°F (190°C). Roll out one dough disc on a lightly floured surface to about 1/8-inch thickness. Use a 4-inch round cookie cutter or glass to cut out dough circles. Place them gently into muffin tin cups to form pie bases.
- Fill the Pies: Spoon the apple mixture into each dough-lined muffin cup generously. Dot the filling with small pieces of butter. Roll out the second dough disc and cut out circles to form the tops. Place a top crust over each pie and crimp the edges to seal. Optionally, create a lattice crust for decoration. Beat the egg and brush the tops for a golden finish. Sprinkle coarse sugar on top for added texture.
- Bake: Bake the mini apple pies in the preheated oven for 30-35 minutes until the crust is golden brown and the filling bubbles. Allow the pies to cool slightly before serving.
Notes
- Use cold butter and ice water to achieve a flaky crust.
- Adjust sugar amount in filling based on apple sweetness.
- Let pies cool briefly to avoid burning from hot filling.
- For lattice tops, cut dough strips and weave before sealing edges.
- Substitute coarse sugar with turbinado sugar for a different texture.
