Description
These Mini Apple Pies are a delightful handheld dessert perfect for any occasion. Made with a sweet cinnamon-spiced apple filling wrapped in flaky refrigerated pie crusts, then baked to golden perfection, these pies are easy to prepare and sure to impress with their classic flavor and charming presentation.
Ingredients
Scale
Apple Filling
- 2 large apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Pie Crust & Finishing
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon unsalted butter, cut into small pieces
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Apple Filling: In a medium-sized bowl, combine the diced apples, granulated sugar, ground cinnamon, all-purpose flour, lemon juice, and vanilla extract. Stir well to evenly coat the apples with the mixture.
- Cut Dough Circles: On a lightly floured surface, roll out the refrigerated pie crusts. Use a round cookie cutter or the rim of a glass about 4 inches in diameter to cut circles from the dough.
- Add Filling: Place about one tablespoon of the apple mixture in the center of each dough circle. Dot each filling portion with a small piece of unsalted butter for richness.
- Seal Mini Pies: Brush the edges of the dough circles with the beaten egg to help seal. Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork to seal completely.
- Prepare for Baking: Transfer the sealed mini pies to the lined baking sheet. Brush the tops with the remaining beaten egg and, if desired, sprinkle with turbinado sugar for added crunch and sweetness.
- Create Steam Vents: Cut small slits on top of each pie to allow steam to escape during baking, preventing sogginess and ensuring an even cook.
- Bake Pies: Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown and the filling is bubbly and cooked through.
- Cool and Serve: Remove the mini pies from the oven and let them cool slightly on a wire rack before serving to allow the filling to set and avoid burning your mouth.
Notes
- Using tart apples like Granny Smith will give a nice balance of sweet and tangy flavor.
- The flour in the filling helps thicken the juices so the pies are not soggy.
- Brushing with egg wash gives the crust a beautiful golden shine.
- Turbinado sugar adds a delightful crunch and sparkling texture on top—optional but recommended.
- Ensure the slits on top are large enough for steam to escape to prevent filling leakage.
- Mini pies can be made ahead and reheated in the oven for a few minutes before serving.
