Mini Apple Pies

ByCole Matthews
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Mini Apple Pies

There’s something irresistibly charming about Mini Apple Pies that evokes warm memories of family gatherings and cozy kitchen aromas. These delightful little treats are perfect for satisfying your sweet tooth while allowing you to enjoy that classic apple pie taste in a fun, bite-sized format. A simple yet satisfying recipe, Mini Apple Pies bring a personal touch to dessert and are sure to please everyone at the table.

Why Make This Recipe

  • Perfect Portions: Mini Apple Pies deliver the delicious flavors of a classic apple pie in a convenient, individual size—great for parties or snacking.
  • Nostalgic Comfort: These little pies are reminiscent of home, offering a warm sense of comfort that can transport you back to fond memories.
  • Quick & Easy: With premade dough and a straightforward filling, making these treats is quick and hassle-free.

These Mini Apple Pies are special for their ability to bring joy with every bite, making them a fantastic addition to any dessert spread.

Simple Way to Prepare Mini Apple Pies

Making Mini Apple Pies at home isn’t just simple, it’s a delightful journey into the world of pastry and warmth. Let’s get started!

Ingredients

  • 2 Apples (medium-sized, peeled, cored, and diced)
  • ⅓ cup Brown Sugar
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Allspice
  • ¼ tsp Ground Ginger
  • Pinch of Salt
  • 1 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch Slurry
  • 1 Package of Premade Pie Dough (contains 2 crusts)
  • All-purpose Flour (for dusting)
  • 1 Beaten Egg (for egg wash)
  • 1 tbsp Milk, Cream, or Water (for egg wash)
  • Additional Coarse Brown Sugar (for sprinkling)

Directions

For Filling, Assembly and Baking:

  1. Preheat your oven: Begin by preheating your oven to 375°F (190°C). This ensures that your Mini Apple Pies will bake evenly.

  2. Prepare the apple filling: In a mixing bowl, combine the diced apples with the brown sugar, ground cinnamon, nutmeg, allspice, ginger, and a pinch of salt. Stir until the apples are well coated in the fragrant spice mix.

  3. Add the buttery goodness: In a small saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and stir in the vanilla extract. Pour this mixture over the spiced apples, mixing to combine.

  4. Thicken the filling: In a separate small bowl, prepare the cornstarch slurry by mixing cornstarch with a little water to create a smooth paste. Add this onto the apple mixture to help thicken the filling as it bakes.

  5. Roll out the pie dough: Lightly dust your work surface with all-purpose flour. Roll out the premade pie dough until it’s slightly thinner, then cut out approximately 5-inch circles.

  6. Assemble the pies: Take a dough circle and place a generous spoonful of the apple filling in the center. Fold the dough over, creating a half-moon shape, and crimp the edges to seal. Repeat this process with the remaining dough and filling.

  7. Prepare for baking: Place the assembled Mini Apple Pies onto a parchment-lined baking sheet. Brush each pie with the beaten egg mixed with milk, cream, or water to give them a shiny golden finish.

  8. Top it off: Sprinkle a bit of coarse brown sugar on top of each pie for an extra sweet crunch.

  9. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the pies are golden brown and bubbly.

  10. Cool and serve: Once baked, allow the Mini Apple Pies to cool slightly before serving. Enjoy them warm or at room temperature!

Mini Apple Pies

Storage Tips for Mini Apple Pies

To keep your delicious Mini Apple Pies fresh:

  • Room Temperature: Store them in an airtight container at room temperature for up to 2 days.
  • Refrigerator: For longer freshness, keep them in the fridge for up to a week, again in an airtight container.
  • Freezer: You can freeze unbaked Mini Apple Pies for up to 3 months. When ready to bake, just thaw and proceed with baking as directed.

How to Serve Mini Apple Pies

Serving these delightful little pies is as fun as making them!

  • A la Mode: Serve warm Mini Apple Pies with a scoop of vanilla ice cream on the side for an irresistible treat.
  • With Whipped Cream: Top with fresh whipped cream for added richness.
  • Garnish with Cinnamon: A light dusting of cinnamon over the top adds a nice touch visually and flavor-wise.

Tips to Make Mini Apple Pies

  • Tip: Ensure your apples are firm and tart for the best flavor; Granny Smith apples work wonderfully!
  • Variations: Experiment with different spices or add chopped nuts to your filling for extra texture. Include a tablespoon of lemon juice to brighten with some acidity.

Variations

  • Caramel Apple Pies: Drizzle caramel sauce over the filling for an indulgent twist.
  • Mixed Fruit Pies: Substitute apples with a combination of pears and berries for a vibrant, fruity flavor.

FAQs

Q: Can I use fresh apples instead of frozen?
A: Yes! Fresh apples provide the best flavor and texture in your Mini Pies.

Q: How do I keep the crust from getting soggy?

  • Ensure you are using a cornstarch slurry with your apple filling, as it will help absorb excess moisture during baking.

Q: Can I make Mini Apple Pies ahead of time?
A: Absolutely! You can prepare them up to a day in advance and store them in the refrigerator before baking.

With these delightful Mini Apple Pies, you’re sure to add a joyful touch to any gathering or simply enjoy a comforting dessert at home. Happy baking!

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Mini Apple Pies

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful bite-sized treats that capture the classic apple pie taste, perfect for any gathering.

Ingredients

Scale
  • 2 Apples (medium-sized, peeled, cored, and diced)
  • ⅓ cup Brown Sugar
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Allspice
  • ¼ tsp Ground Ginger
  • Pinch of Salt
  • 1 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch Slurry
  • 1 Package of Premade Pie Dough (contains 2 crusts)
  • All-purpose Flour (for dusting)
  • 1 Beaten Egg (for egg wash)
  • 1 tbsp Milk, Cream, or Water (for egg wash)
  • Additional Coarse Brown Sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the diced apples with the brown sugar, cinnamon, nutmeg, allspice, ginger, and salt.
  3. Melt the butter in a small saucepan, then stir in the vanilla extract and pour over the apples.
  4. Prepare the cornstarch slurry and mix it into the apple filling.
  5. Roll out the premade pie dough and cut out 5-inch circles.
  6. Place a spoonful of filling in the center of each circle, fold over, and crimp edges to seal.
  7. Brush the pies with beaten egg mixture and sprinkle coarse brown sugar on top.
  8. Bake for 20-25 minutes or until golden brown.
  9. Allow to cool slightly before serving.

Notes

Serve warm or at room temperature. These pies can be made ahead of time and stored in the refrigerator before baking.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pie
  • Calories: 250
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 40mg

Keywords: mini apple pies, dessert, apple pie, baking, easy dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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