Mini Apple Pies
Delightful little desserts filled with sweet and spiced apple filling, perfect for gatherings or as a treat after dinner.
Ingredients
For the Pie Crust
- 2 pieces refrigerated pie crusts
For the Apple Filling
- 2 medium Granny Smith apples, peeled, cored, and finely diced
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour helps absorb moisture
- 1 teaspoon lemon juice
For the Assembly
- 1 tablespoon butter, cut into small pieces to dot on top of filling
- 1 piece egg, beaten for egg wash
- to taste sprinkle coarse sugar for topping (optional)
- as needed spray Non-stick cooking spray or butter for greasing muffin tin
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray or butter.
Prepare the Pie Crusts
- Roll out the refrigerated pie crusts on a floured surface. Cut circles about 5 inches in diameter and place them in the muffin cups.
Prepare the Filling
- In a medium bowl, combine the diced Granny Smith apples, granulated sugar, brown sugar, ground cinnamon, flour, and lemon juice. Mix gently to coat the apples.
Assemble the Pies
- Spoon the apple filling into each pie crust. Dot tops with small pieces of butter. Cut smaller circles from remaining pie crusts and place over the filling. Seal edges by pressing together.
- Brush the tops with beaten egg and sprinkle with coarse sugar if desired.
Bake
- Bake in the preheated oven for 20-25 minutes until golden brown and filling is bubbling. Allow to cool for 10 minutes before serving.
Notes
Best served warm with ice cream or whipped cream. Can be stored in an airtight container for up to two days at room temperature or refrigerated for about a week. For freezing, wrap tightly and store in a freezer bag for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 3gSodium: 75mgFiber: 1gSugar: 10g
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