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Mini Apple Pies Recipe

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These Mini Apple Pies offer a delightful twist on the classic dessert with perfectly spiced apple filling encased in a thin, flaky crust. Ideal for personal-sized servings, these pies feature a crisp lattice top and are best enjoyed warm, optionally paired with vanilla ice cream for an indulgent treat.

Ingredients

Units Scale

Pie Dough

  • Store-bought pie dough (such as Pillsbury), enough for 4 mini pies

Filling

  • 3-4 medium Honeycrisp apples (or any baking apples), peeled, cored, and chopped small
  • 1/4 cup light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Toppings and Finishing

  • 1 large egg, beaten (for egg wash)
  • Coarse or sanding sugar for sprinkling
  • Vanilla ice cream (optional, for serving)

Instructions

  1. Prepare Pie Dough: Lightly flour your work surface and roll out the pie dough to about 1/8 inch thickness. Using a 7-inch round cutter or a similar tool, cut out 4 circles. Gently press the circles into 4 mini pie pans, making sure to center and press up the sides. Tuck under and crimp the edges, trimming excess dough. Re-roll leftover dough scraps to the same thickness and cut into 24-32 strips approximately ⅓ inch wide and 7 inches long for the lattice tops. Place all pieces on parchment-lined baking sheets and refrigerate while preparing the filling.
  2. Make the Filling: In a large mixing bowl, combine the chopped apples with brown sugar, granulated sugar, cornstarch, cinnamon, salt, and vanilla extract. Mix well to evenly coat the apple pieces, ensuring the cornstarch is fully incorporated to help thicken the filling.
  3. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking your pies evenly.
  4. Assemble Pies: Remove the pie shells from the fridge and evenly divide the apple filling among the 4 pans. Brush the edges of each shell lightly with the beaten egg wash to help the lattice strips adhere.
  5. Create Lattice Tops: Lay 3-4 strips across the filling vertically. Lift every other strip carefully and place a strip horizontally across them. Lower the lifted strips and continue weaving the lattice pattern until the pies are fully covered. Trim excess lattice dough from the edges and crimp the edges to seal. Brush the lattice with more egg wash and sprinkle with coarse or sanding sugar for extra sparkle and crunch.
  6. Bake the Mini Pies: Place the pies on baking sheets and bake in the preheated oven for 35-40 minutes or until the filling is thick, bubbly, and the crust is golden brown and crisp.
  7. Serve: Allow pies to cool slightly before serving. For an extra special treat, serve each warm mini pie with a scoop of vanilla ice cream.

Notes

  • Using a baking ruler helps maintain the dough thickness at about 1/8 inch for an optimal crust-to-filling ratio.
  • If you only have larger pie pans (5” or 6”), increase the dough and filling quantities accordingly.
  • If you don’t have an egg for the wash, a milk wash can be used as a substitute, but the crust will be less shiny.
  • Any baking apple variety works, but Honeycrisp apples provide a nice balance of sweetness and tartness.
  • Adding cornstarch in the filling helps ensure a jammy texture despite the natural pectin in apples.
  • Store-bought vanilla ice cream pairs beautifully with the warm pies but is optional.
  • Keep leftover lattice strips refrigerated to prevent dough from becoming too warm and difficult to handle.

Find it online: https://queenrecipe.com/mini-apple-pies-recipe/