Mini Apple Pies (Print Version)
# Ingredients:
01 -
2 refrigerated pie crusts
02 -
3 cups chopped Granny Smith apples (approximately 4 medium-small apples)
03 -
1/4 cup granulated sugar
04 -
1/4 cup light brown sugar
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
07 -
2 tablespoons all-purpose flour
08 -
1 teaspoon vanilla extract
09 -
1 egg
10 -
1 tablespoon water
11 -
Sanding sugar (optional)
# Instructions:
01 -
Preheat the oven to 425℉. Lightly spray a standard 12-count muffin pan with nonstick cooking spray and set aside.
02 -
Using a fork, slightly beat the egg and 1 tablespoon of water, and set aside.
03 -
Peel, core, and dice apples into small, 1/4-inch cubes and place in a medium bowl. Add 1 teaspoon vanilla, 2 tablespoons flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir well until the apples are evenly coated, and set aside.
04 -
Unroll the pie crusts and, using a 4-inch round cookie cutter, cut out 12 circles. Gently press each circle into the cavity of the muffin pan.
05 -
Brush the bottom of each crust with the egg wash.
06 -
Divide the apple mixture evenly between the crusts in the muffin pan.
07 -
Gather all pie crust scraps and roll them out thin. Using a sharp knife or pizza cutter, cut strips less than 1/4-inch thick for the lattice top crust. Cut strips slightly longer than the muffin pan cavities and arrange 6 strips into a lattice pattern for each pie. Trim excess crust and gently press the strip edges down to secure.
08 -
Brush the lattice tops with the egg wash and sprinkle with sanding sugar if desired.
09 -
Bake in the preheated oven for 20-25 minutes, or until the crust is lightly golden brown and the filling is bubbly.
10 -
Remove the muffin pan from the oven and let cool for 5-10 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling. If necessary, use a thin knife or spatula to release the pies from the pan.
11 -
Serve the mini pies warm or cooled. Store leftovers covered on the counter for 1 day, or refrigerate for up to 4 days.
# Notes:
01 -
Use a 4-inch cookie cutter to ensure uniform crust sizes.