Mini Apple Pies (Print Version)
# Ingredients:
→ For the Apple Filling
01 -
4 tart apples like Granny Smith or Honey Crisp
02 -
1 tablespoon lemon juice (fresh squeezed or bottled)
03 -
1/4 cup granulated white sugar
04 -
1/4 cup white flour
05 -
1 teaspoon ground cinnamon
06 -
2 tablespoons salted butter
→ For the Crust
07 -
2 store-bought or homemade pie crusts
08 -
1 large egg
09 -
1 tablespoon water
10 -
1 tablespoon turbinado sugar or granulated white sugar
# Instructions:
01 -
Preheat your oven to 400°F. Remove pie crusts from refrigerator and let them sit at room temperature for 15 minutes to soften slightly.
02 -
Peel, core, and slice the apples into 1/4-inch pieces. Place in a large bowl and toss with lemon juice to prevent browning.
03 -
Mix the cinnamon, sugar, and flour together, then toss with the apples until evenly coated. Transfer to a medium saucepan, top with butter, cover, and simmer over medium heat until apples are soft.
04 -
Unroll pie crusts on a lightly floured surface. Using a 3.25-3.5 inch biscuit cutter, cut out 12 circles. Gently press each circle into the cups of a standard muffin tin.
05 -
Fill each crust with about 2 tablespoons of apple filling. From remaining dough, either cut thin strips to create a lattice pattern or use a smaller 2.5-inch cutter to create top crusts.
06 -
Whisk together egg and water to make an egg wash. Brush over the tops of each pie, then sprinkle with turbinado sugar. Place muffin tin on a parchment-lined baking sheet and bake for 15 minutes until golden brown.
# Notes:
01 -
The baking sheet under the muffin tin will catch any potential spills and make cleanup easier