Mini Apple Pies

This mini apple pie recipe transforms the classic dessert into adorable, individual servings that capture all the flavor of traditional apple pie in a charming, portable format. Perfect for gatherings where you want to skip the mess of slicing a full pie, these little treats combine flaky crust with cinnamon-spiced apples for a delightful fall dessert experience.

I first made these mini pies for a fall harvest party, and they disappeared within minutes. The combination of their cute appearance and that classic apple pie flavor made them an instant favorite, and now they're my go-to dessert whenever I need something special but don't have time for complicated baking.

Ingredients

• Refrigerated pie crusts: Provide a quick and reliable base for perfect texture every time
• Granny Smith apples: Offer the ideal balance of tartness and firmness that holds up during baking
• Granulated sugar: Sweetens the filling while allowing the apple flavor to shine
• Light brown sugar: Adds depth and caramel notes that complement the apples
• Cinnamon: Brings essential warmth and that signature apple pie aroma
• Nutmeg: Provides a subtle depth that enhances the cinnamon beautifully
• All-purpose flour: Thickens the filling to prevent a soggy bottom crust
• Vanilla extract: Rounds out the flavor profile with aromatic sweetness
• Egg wash: Creates that golden shine on the lattice crust
• Sanding sugar: Gives a professional bakery finish and pleasant crunch

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 425°F and prepare your muffin tin with a light coating of nonstick spray. This temperature creates the perfect environment for the crust to become flaky while allowing the apples to cook through completely without burning the edges.

Create Egg Wash:

Combine one egg with a tablespoon of water and beat with a fork until completely blended. This wash will act as both an adhesive for your lattice and create that beautiful golden finish on your pie tops.

Prepare Apple Filling:

Dice the peeled and cored apples into small, uniform cubes about ¼ inch in size. Smaller pieces ensure even cooking and make the mini pies easier to eat. Toss them thoroughly with vanilla, flour, sugars, and spices until every apple piece is coated evenly with the delicious mixture.

Form Pie Crusts:

Cut twelve 4-inch circles from your refrigerated pie crusts and carefully press each one into a muffin cup cavity. Work gently to avoid tearing while ensuring the dough reaches all the way up the sides of each cavity.

Apply Base Egg Wash:

Brush the bottom and sides of each pie crust with egg wash. This creates a barrier that helps prevent the juicy filling from making the bottom crust soggy during baking.

Fill The Crusts:

Divide your apple mixture evenly between all twelve crusts. Resist the urge to overfill, as the apples will bubble up during baking and could overflow if packed too high.

Create Lattice Tops:

Roll the remaining crust scraps thin and cut into strips for your lattice topping. Weave six strips across each pie in a classic lattice pattern, trimming excess and pressing the edges to seal the design in place.

Finish And Bake:

Brush the lattice tops generously with egg wash and sprinkle with sanding sugar for sparkle and crunch. Bake for 20-25 minutes or until the crusts are golden brown and you can see the filling bubbling through the lattice.

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I discovered that the ratio of cinnamon to nutmeg is absolutely crucial in this recipe. My grandmother always said that nutmeg should whisper rather than shout in apple pie, and this perfect quarter-teaspoon gives just enough warmth without overpowering the delicate apple flavor that makes these mini pies so special.

Smart Storage Solutions

These mini apple pies maintain their quality remarkably well at room temperature for a day, stored under a cake dome or loosely covered with foil. For longer storage, refrigerate them in an airtight container for up to four days. When you're ready to enjoy them again, warm them in a 325°F oven for about 10 minutes to restore that fresh-baked texture and aroma.

Perfecting Your Lattice

Creating a beautiful lattice top might seem intimidating, but it's actually quite simple with these mini pies. The key is cutting your strips thin enough to work with the small surface area but thick enough that they won't break. About ¼ inch width is ideal. If your kitchen is warm and the dough becomes too soft to work with, simply place it in the refrigerator for 5-10 minutes to firm up before continuing.

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Serving Suggestions

These mini apple pies shine on their own, but they reach new heights when paired thoughtfully. Serve them slightly warm with a small scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of lightly sweetened whipped cream. For brunch gatherings, pair them with a sharp cheddar cheese for that classic New England combination that balances the sweetness beautifully.

Frequently Asked Questions

→ Can I use homemade pie crust instead of store-bought?

Yes, homemade crust works perfectly for this recipe. Just prepare and roll out the dough to a similar thickness as store-bought crusts for even baking.

→ What type of apples work best?

Granny Smith apples are ideal due to their tart flavor and ability to hold shape during baking, but other firm varieties like Honeycrisp or Braeburn work as well.

→ Can I make these pies ahead of time?

Absolutely! You can prepare and store them in an airtight container at room temperature for a day or refrigerate for up to 4 days. Reheat in the oven for best results.

→ Do I have to use an egg wash?

While optional, the egg wash gives the crust a shiny, golden finish and helps the sanding sugar stick. You can skip it if preferred, but the pies may appear less glossy.

→ How do I prevent the pies from sticking to the pan?

Lightly grease the muffin pan with nonstick spray and gently loosen the pies using a thin spatula or knife before removing them to avoid any sticking.

→ Is it possible to freeze mini apple pies?

Yes, you can freeze baked pies for up to 3 months. Allow them to cool completely, wrap tightly, and store in an airtight container. Reheat in the oven before serving.