Mini Apple Pies
Mini Apple Pies are bite-sized treats filled with juicy apples and warm spices, wrapped in a flaky crust. Perfect for sharing or enjoying on your own!
Servings: 12 servings
Calories: 220kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Rolling Pin
Ingredients
Ingredients
- 2 pieces ready-made pie crusts
- 3 cups diced Granny Smith apples (about 4 medium apples)
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter (cut into small pieces)
- 1 piece egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard muffin tin.
- Peel and dice your apples into small chunks. Toss them in a bowl with sugar, cinnamon, and lemon juice. Let sit for a few minutes while you prep the crust.
- Roll out your pie crusts and use a round cutter (4–5 inches wide) to cut circles. You’ll need two circles for each pie—one for the bottom and one for the top.
- Press one dough circle into each muffin tin cavity, pressing up the sides gently to form a shell.
- Spoon about 1–2 tablespoons of the apple mixture into each crust. Don’t overfill—leave a little space at the top.
- Add a small piece of butter on top of the filling in each pie for added richness.
- Place the second dough circle over each filled pie and seal the edges with a fork. Cut 2–3 small slits in the top of each for steam to escape.
- Beat the egg and brush it over the tops of the pies for a shiny, golden finish.
- Place in the oven and bake for 20–25 minutes, or until golden brown and bubbling.
- Let cool for 10 minutes before serving. These are best enjoyed warm!
Notes
Try mixing apple varieties like Granny Smith and Honeycrisp for deeper flavor. Store leftovers in the fridge for up to 4 days or freeze before baking for up to 3 months.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin C: 5mg | Iron: 1mg