Mini Apple Pies
Simple, delicious, and SO. GOOD. These Homemade Mini Apple Pies are everything a perfect pie should be. Every bite is perfectly sweet and spiced with loads of apple. The crust is buttery, flakey, and not too sweet. It's the perfect combination and a great treat to serve during the holiday's!
Ingredients
Pastry
- 2⅔ cups all purpose flour
- 2⅔ Tablespoons granulated sugar
- 1⅓ teaspoons salt
- 1 3/16 cups unsalted butter cold
- ½ cup ice water
Filling
- 4 cups chopped apple
- ½ cup granulated sugar
- 1 Tablespoon apple pie spice
- 1½ Tablespoons cornstarch
- 2 Tablespoons unsalted butter
Assembly
- heavy cream
- coarse sugar
Instructions
Pastry
- Chop butter into small pieces.
- Remove ¼ cup butter and return rest to refrigerator.
- Combine flour, sugar, salt, and ¼ cup butter in bowl of stand mixer.
- Turn mixer on low speed and mix until mixture is the texture of corn meal, 3-4 minutes.
- Add rest of butter.
- Mix on medium low speed until combined. (You should still have chunks of butter in mixture.)
- Reduce speed to low.
- Add ice water 1 Tablespoon at a time until dough comes together.
- Turn out onto parchment paper.
- Divide into fourths.
- Form each ¼ into a round.
- Wrap in plastic wrap.
- Refrigerate for at least 4 hours.
- Working with one disc at a time, remove from refrigerator.
- Roll out on a non-stick surface (marble, parchment paper, silicone mat) into a circle that is 3/16 inch thick.
- Cut out a 6" circle and fit it into pan. Reserve scraps.
- Repeat with the 3 other pieces of dough.
- Place pie crusts in refrigerator.
- Re-roll pie crust scraps.
- Cut into a rectangle.
- Cut into ½" wide strips.
- Braid strips to form 4 lattice tops. (See step by step photos above.)
- Place lattice in refrigerator.
Filling
- Peel, core, and slice apples.
- In a large bowl, combine apples, sugar, apple pie spice, and cornstarch.
- Divide butter into 4 pieces.
- Cut each piece into thirds. Set aside.
Assembly
- Heat oven to 375℉.
- Remove crusts from refrigerator.
- Place ½ cup apple mixture in each of the pie molds.
- Add 3 pieces of butter to each.
- Top with ½ cup apple mixture, being sure to press filling down into molds.
- Top each pie with lattice and seal edges.
- Brush the top of each pie with heavy cream and sprinkle with coarse sugar.
- Place pies in oven and bake for 25-30 minutes, until golden brown.
Notes
- When making the pie crust, remember to keep the second addition of butter in larger chunks.
- The fridge is your best friend! With the high butter content, the dough can become soft quickly...especially on hot days!
- Don't overwork the dough in the mixer. Follow the instructions for best results.
- Use fresh apples for the filling for the best flavor and texture.
- Don't skip pressing the filling down! This helps ensure lots and lots of apple in each mini pie.
- Sealing the lattice is important! Use your fingers to press it down or use a butter knife. You may also need to cut off excess dough. Trim as needed.
- Be sure to lightly brush each pie with heavy cream! It helps the lattice evenly brown.
- 1 - 3/16 cups = 1 cup + 3 Tablespoons!
- 4 cups of apple is about 2 1/2 large apples.
Nutrition
Serving: 1pieCalories: 1046kcalCarbohydrates: 118gProtein: 10gFat: 62gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 160mgSodium: 789mgPotassium: 252mgFiber: 6gSugar: 46gVitamin A: 1930IUVitamin C: 6mgCalcium: 50mgIron: 4mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.