Mini apple pies are a popular fall dessert. These traditional American pies are rich of flavor and simple to prepare. A wonderful flaky pie crust is filled with an appealing tangy apple pie filling. Mini Apple Pies are the perfect pastry treats to serve to guests at your fall festivities.
INGREDIENTS:
Apple Pie Filling:
2 Apples (peeled and diced)
1 Tsp Unsalted Butter
1/3 cup Brown Sugar
1 Tsp Vanilla Extract
1 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1/4 Tsp Allspice
1/8 Tsp Salt
1 Tbsp Cornstarch Slurry
Pie Crust:
- Store-bought pie crust (Pillsbury)
- 2 standard size crusts
- All-purpose Flour for dusting
Assemble The Pies:
- 1 Beaten Egg wash
- 1 tbsp Water
- Brown Sugar for sprinkling
INSTRUCTIONS:
Preheat the oven to 375°F or as directed on the pie crust packet.
Peel and core the apples, then cut them into 1/4-inch dice.
To save time, use 2 frozen store-bought pie crusts. My favorite brand is Pillsbury. Put the pie crusts in the refrigerator overnight. Defrost to room temperature before use. If the pie crusts get too sticky to deal with, return them to the freezer for a few minutes to chill them.
Remove the pie crusts from the fridge. Before molding them into Mini Apple shapes. Roll one piece of pie dough out on a lightly floured surface on a baking sheet lined with parchment paper.
To make the apple shapes, use an apple cookie cutter. Simply set it on top of the rolled-out dough pressing down and then cut around it with a small paring knife. However, if you cut the slits too close to the edge, the pie crust may shatter when crimped.
In a saucepan over medium heat, combine the unsalted butter, diced apples, brown sugar, ground cinnamon, ground nutmeg, ground ginger, allspice, salt, and vanilla extract. Then, mix until the apples are equally coated. Add the cornstarch slurry, stir gently to thicken, and boil for 3-4 minutes. Remove from the heat and allow to cool slightly. Set aside.
Once the half apple shapes have been created and the filling has been prepared, spoon 1 Tbsp of it into the center of each one. Then, whisk together one egg and two tablespoons of water to produce an egg wash.
For a crisp and golden crust, use a pastry brush to apply egg wash to the edges of each Mini Apple Pie dough. Place the top layer of dough over the filling, then gently press the two pieces together with your fingers. Crimp the edges using a fork.
Do not pierce them too deeply. Simply add a small crimp border around the edges, similar to 1/4 inch border.
Brush the tops with the remaining egg wash. Then, cut many slits in the crust to let steam escape. It helps keep the crust from becoming too moist. This also allows you to sprinkle a layer of brown sugar on top of each mini apple pie. Brown sugar adds a hint of crunch and sweetness before baking for the ideal texture.
These Mini Apple Pies only need 20-25 minutes to bake. When the centers are puffy, the rims are light golden brown, and the apple pie filling is bubbling up from the holes in the crust, you know they’re done.
After removing the pies from the oven, allow them to cool on the baking sheet for about 10-15 minutes before transferring to a wire rack to finish cooling. The pies’ bottoms harden up during this rest period, making them easier to transfer. If the pans are well-greased, they will readily come out when scooped with a spoon.
Mini Apple Pies: Allow to rest for 10-15 minutes at room temperature. Warming these pies enhances their flavor.
Store-bought Pie Crusts: The major ingredient in the pies. It rolls out better when brought to room temperature. Purchase a store-bought pie crust package that includes two crusts. Pillsbury’s has the best pie crusts.
All-purpose Flour: To dust the pie crust.
Unsalted Butter: Provides more control over the flavor and texture of the finished pie.
Apples: Granny Smith is the best brand for baking. However, feel free to use your preferred apples.
Ground Cinnamon: Enhances the flavor of the Mini Apple Pies.
Ground Nutmeg: Adds a toasty flavor to the apple filling. It also works nicely with the other traditional apple pie spices.
Ground Ginger: Adds a warm, spicy spice to the small apple pies, balancing the apples’ sweetness.
Allspice: Gives the filling its distinct flavor.
Brown Sugar: Gives these pies a deeper, molasses-like flavor. It also accentuates the natural sweetness of the apple pie filling.
Salt: A pinch of salt enhances all of the flavors. It also balances out the pie’s sweetness.
Vanilla Extract: Helps to balance out the sweetness.
Cornstarch Slurry: An excellent choice for thickening the delightful liquid from the apple filling.
Egg Wash: It gives a beautiful golden-brown texture to baked foods. It’s a basic mixture of one beaten egg and one tablespoon of water.
