Mini Apple Pies (Print Version)
# Ingredients:
01 -
2 refrigerated pie crusts
02 -
3 cups chopped apples (about 4 medium Granny Smith apples)
03 -
¼ cup granulated sugar
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¼ cup light brown sugar
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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2 tablespoons all-purpose flour
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1 teaspoon vanilla extract
09 -
1 egg
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1 tablespoon water
11 -
Sanding sugar for topping (optional)
# Instructions:
01 -
Heat your oven to 425 degrees. Spray a standard 12-cup muffin pan lightly with cooking spray and set it aside.
02 -
Beat the egg and water together with a fork in a small bowl. Set aside.
03 -
Peel, core, and dice the apples into small quarter-inch cubes. Put them in a medium bowl. Add the vanilla, flour, both sugars, cinnamon, and nutmeg. Stir everything together until the apples are evenly coated. Set aside.
04 -
Unroll the pie crusts and use a 4-inch round cookie cutter to cut out 12 circles. Press each circle gently into a muffin cup.
05 -
Brush the bottom of each crust with some egg wash. Divide the apple mixture evenly among the cups.
06 -
Gather all the leftover pie crust scraps and roll them out thin. Cut strips less than a quarter inch wide using a sharp knife or pizza cutter. Make them just slightly longer than the muffin cups. You'll need 6 strips for each pie. Weave them into a lattice pattern on top of each pie. Trim any excess and press the edges down to seal.
07 -
Brush the lattice tops with egg wash and sprinkle with sanding sugar if using. Bake for 20 to 25 minutes until the crust is lightly golden and the filling is bubbling.
08 -
Let the pies cool in the pan for 5 to 10 minutes. Carefully remove them and transfer to a wire rack to finish cooling. If they stick, run a thin knife around the edges. Serve warm or cooled.
# Notes:
01 -
Granny Smith apples work best because they hold their shape and aren't too sweet
02 -
The lattice top is optional - you can use full circles or cut-outs instead
03 -
Store on the counter covered for one day, or refrigerate for up to 4 days
04 -
These are perfect for fall gatherings and parties
05 -
Serve with vanilla ice cream or whipped cream for extra indulgence