Mini Apple Pies -

5 from 3 votes

Mini Apple Pies

These Mini Apple Pies are baked in a muffin tin for an easy and fun twist on a classic apple pie. Grab some apples at a local orchard and whip up a batch of these pies for dessert!

Prep Time35

Cook Time25

Chilling Time2 30

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: apple, apple pie, mini

Servings: pies

Calories: 379kcal

Author: David

Ingredients

For the Dough

2⅔ cups all-purpose flour
¼ cup brown sugar
½ tsp salt
1 cup unsalted butter cold
¼ cup vodka see note
2-4 Tbsp cold water

For the Filling

2 Tbsp unsalted butter
2 pounds apples peeled, cored and sliced into ¼” slices (~3-4 large apples)
¼ cup granulated sugar
¼ cup brown sugar
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground ginger
¼ tsp salt
2 Tbsp all-purpose flour
2 Tbsp cornstarch
1 Tbsp lemon juice
1 large egg beaten with 1 Tbsp of water
2 Tbsp coarse sugar such as sanding sugar or turbinado

Instructions

For the Dough

Using a food processor, add flour, brown sugar and salt; pulse until well combined.
Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
Working on a well-floured surface, roll pie dough until it is ¼” thick. (Note: This will be an approximately 12”x15” rectangle.)
Using a 4” round cookie cutter, cut out as many circles as possible. Reroll the dough and continue cutting circles until you get 12 total circles of dough. (Note: Save excess dough for the top lattice.)
Gently press each circle into the bottom and sides of each muffin tin cup. Place muffin tin in the refrigerator while you cook the filling.

For the Filling

Using a large, deep skillet, add butter and place over medium-high heat.
Once butter has melted, add apples, sugar, brown sugar, cinnamon, allspice, ginger and salt; stir until well combined. Let cook for 5-7 minutes, or until apples have begun to soften.
Add flour and cornstarch; stir until well combined. Continue cooking, stirring occasionally, for 4-5 more minutes.
Transfer apples into a large bowl. Add lemon juice; stir until well combined. Let mixture cool completely (~30 minutes).
Preheat oven to 425°F.
Remove muffin tin from refrigerator and divide apple filling evenly into the pie crusts.
Cut the remaining dough into thin ¼” strips and add a woven lattice on top of each pie.
Brush tops of dough with the beaten egg wash. Sprinkle coarse sugar on top.
Bake for 16-18 minutes, or until tops of pies are golden brown.
Let pies cool for 30 minutes before serving. (Note: To remove pies from muffin tin, slide a butter knife around the outer edge of each pie first.)

Notes

The alcohol in the crust will evaporate while baking. Substituting vodka (or another 80-proof alcohol) for some of the liquid in pie dough will lead to a flakier crust once baked. Try it out! (If you don’t want to use vodka, you can use water instead.)

Nutrition