Description
These Mini Apple Pies are delightful bite-sized treats made with a classic cinnamon-spiced apple filling encased in flaky, golden refrigerated pie crusts. Perfect for dessert or a sweet snack, they are easy to prepare and bake to perfection with a crisp top sprinkled with turbinado sugar for extra texture and flavor.
Ingredients
Scale
Apple Filling
- 2 large apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Pie Crust and Finishing
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon unsalted butter, cut into small pieces
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Apple Filling: In a medium bowl, mix the diced apples with granulated sugar, cinnamon, flour, lemon juice, and vanilla extract. Stir well to evenly coat the apples with the spices and thickeners.
- Cut Dough Circles: On a lightly floured surface, roll out the refrigerated pie crusts. Use a 4-inch round cookie cutter or the rim of a glass to cut circles from the dough for individual mini pies.
- Assemble Pies: Place one tablespoon of the apple filling in the center of each dough circle. Dot with small pieces of unsalted butter to enhance flavor and richness.
- Seal Pies: Brush the edges of the dough with beaten egg to help seal, then fold dough over the filling to form a half-moon shape. Press edges firmly with a fork to secure and prevent leakage during baking.
- Prepare for Baking: Place assembled pies on the lined baking sheet. Brush the tops with the remaining beaten egg for a golden finish and sprinkle with turbinado sugar if desired for extra crunch and sweetness.
- Vent Pies: Cut small slits on top of each mini pie to allow steam to escape, avoiding soggy crusts and ensuring even baking.
- Bake: Bake in the preheated oven for 20-25 minutes until the pies are golden brown and the apple filling is bubbly, indicating doneness.
- Cool and Serve: Remove pies from the oven and allow to cool slightly on a wire rack before serving to let the filling set and prevent burning the mouth.
Notes
- Use firm apples like Granny Smith or Honeycrisp for a good texture that holds up during baking.
- The refrigerated pie crust makes preparation quick but you can make your own crust if preferred.
- Brush the tops with egg wash for a beautiful, glossy finish; turbinado sugar adds a lovely crunch and sparkle but is optional.
- Mini pies can be made ahead and reheated gently before serving.
- Ensure the steam vents are cut adequately to avoid bursting pies in the oven.
