Mini Apple Pies

apple pie on plate with bite missing, flowers, and fork full of pie next to the plate

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!

Course: Desserts

Cuisine: American

Prep Time: 2

Cook Time: 30

Refrigeration Time: 5

Total Time: 7 30

Servings:

Calories: 1046kcal

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.

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