Description
These delightful Mini Apple Pies are the ultimate handheld crowd-pleaser for autumn gatherings. Perfectly portioned and featuring a rustic, golden-brown crust filled with tender Granny Smith apples tossed in warm cinnamon and nutmeg, they capture the true essence of the harvest season. Simple to assemble and easy to share, these bite-sized treats are the perfect addition to any Thanksgiving table or cozy fall celebration.
Ingredients
2 packages refrigerated pie crust
4 cups Granny Smith apples, peeled and diced small
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon all-purpose flour
1 egg (for egg wash)
Coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
In a large bowl, toss the diced apples with sugars, lemon juice, cinnamon, nutmeg, and flour until evenly coated.
Roll out the pie crusts and use a 3-4 inch cookie cutter to create 12 circles for the base and press them into the muffin tin.
Spoon the apple mixture into each crust-lined cup, piling them slightly high in the center.
Cut the remaining pie dough into thin strips and create a lattice top for each pie, or use a small festive cookie cutter to create shapes.
Brush the tops with an egg wash and sprinkle with coarse sugar.
Bake for 20-25 minutes until the crust is golden and the filling is bubbling.
Let them cool in the pan for 10 minutes before removing.
Notes
Keep leftovers in an airtight container at room temperature for 2 days or refrigerated for 5 days. Reheat in a warm oven. Honeycrisp or Braeburn apples make excellent alternatives if Granny Smiths are unavailable.
- Prep Time: 20
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg