Mini Apple Pies

Don’t you just love little desserts you can eat with your fingers? Little finger desserts that keep people coming back for more.  That’s what I love.  Nothing is better than when you create a dish you are really proud of and whoever is eating it just keeps coming back for more.  Can’t. Get. Better. Than. That.!

These mini pies do just that.  Everyone just keeps coming back for more.

You can make these mini pies as complicated as you want, or you can cheat your way though the entire recipe.  Go ahead, it’s ok, I wont tell.  I’ve done it, believe me.  No one can ever tell anyway.

Let’s start off with the real complicated version, if you can call it that.  By complicated I mean making your own filling and homemade pie dough.  I’m not always the biggest fan of making my own pie dough, pretty much because I don’t have the patience to let the dough chill in the refrigerator.  Same with sugar cookies.  I hate having to wait for the sugar cookie dough to chill!  But guess what?  I have a sugar cookie recipe  that doesn’t require you to chill the dough!  I’ll share that later.  Ok, back to the pies.

To cheat your way completely through these pies you can use refrigerated pie dough and pie filling out of the can.  Which is so ok!

Since I didn’t make my own pie dough lets talk about the half way cheat version. Refrigerated pie dough is such a wonderful creation, don’t you think? 

We’ve got our pie dough, so lets make pie filling.

Before we get to the pie filling, don’t let this recipe hold you back.  You can make or use any type of store bought pie filling.  If you have blueberry on hand make blueberry pies, or raspberry, cherry, blackberry.  The options are endless.

Peel and dice your apples. I used one Fuji, one granny smith and a half of a honeycrisp.  You want to dice your apples pretty small, but not too small so they don’t turn to mush. Melt a half of a stick of butter in a saucepan and toss in your apples.  Let the apples cook for a few minutes until they begin to soften.  Then you can toss in the sugar and brown sugar.  Let the sugar dissolve and then you will basically be left with what looks like soften apples swimming in brown water.  Don’t fear!  Stir in some corn starch and your filling is now complete.  Doesn’t this just look delicious?

Mini Apple Pies

I like to pour this pie filling over my pancakes too! Yum!

Lets grab the refrigerated (or home made) pie dough.  Flour your work surface and lay the dough out.  I just used a glass to cut out my rounds.  Use a round cookie or biscuit cutter if you’ve got one.  I seem to have every shape cookie cutter except for a circle and a square.  Go figure.

Mini Apple Pies

Lay half your rounds out on a parchment lined baking sheet.

Mini Apple Pies

Top with the filling.

Mini Apple Pies

Use the egg wash to moisten the edges of the bottom and top piece of your mini pie.  Use a fork to crimp the edges.

Mini Apple Pies

Use a paring knife to cut little slits in each pie, so the steam can escape.

Mini Apple Pies

Brush the tops with the remaining egg wash and sprinkle with turbinado sugar.

Bake at 375 for 35 minutes.

Mini Apple Pies

Mini Apple Pies
Serves 16
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 boxes (4 sheets) refrigerated pie dough
  2. 2 eggs, beaten - for the egg wash
Filling
  1. 1/2 stick butter
  2. 1 granny smith apple, peeled and diced
  3. 1 Fuji apple, peeled and diced
  4. 1/2 honey crisp apple, peeled and diced
  5. 1/4 cup sugar
  6. 1/2 cup brown sugar
  7. 5 tsp. cornstarch
Instructions
  1. Preheat oven to 375.
Filling
  1. Melt butter in a saucepan.
  2. Stir in diced apples. Let cook until the apples begin to soften, about 5 minutes.
  3. Mix in sugars and let dissolve.
  4. Stir in cornstarch.
  5. Remove from heat and set aside.
Assembly
  1. Cut 32 2 to 2 1/2 inch rounds out of the pie dough and place half of the rounds on parchment lined baking sheets.
  2. Place about 1 tablespoon of filling in the center of each of the 16 pie dough rounds.
  3. Moisten the edges of all 32 pie dough rounds with the egg wash. Place the top round, egg wash side down over the filling and press with your fingers to seal.
  4. Use a fork to crimp the edges of the dough together.
  5. Using a paring knife, cut a slit or two into the top of each pie.
  6. Brush the tops with the egg wash and sprinkle with turbinado sugar.
  7. Bake in the preheated oven for 35 minutes or until the tops turn golden brown.
In the kitchen with Lauren http://inthekitchenwithlauren.com/
Mini Apple Pies

 

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *