Mini Apple Pies
These Mini Apple Pies are a must-have dessert during Thanksgiving! They're loaded with apples, juicy without having a soggy crust, and full of flavor. The pie crust is actually super simple to make! All you need is your mixer (no food processor!), some butter, flour, sugar, and ice cold water.
4 Quick Tips For These Mini Apple Pies
01 The fridge is your best friend with this recipe.
02 Don't overwork the dough in the mixer.
03 Use fresh apples for the filling for the best flavor and texture.
04 Be sure to lightly brush each pie with heavy cream! It helps the lattice evenly brown.
Chop butter into small pieces.
Combine flour, sugar, salt, and 1/4 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 and mix on medium low speed until combined.
Add ice water 1 Tablespoon at a time until dough comes together.
Turn dough out on parchment. Divide into fourths.
Form each 1/4 into a round. Wrap in plastic wrap. Refrigerate for at least 4 hours.
Working with one disc at a time, roll out the dough.
Cut out a 6" circle and fit it into pan. Reserve scraps. Repeat with other 3 discs. Place in the fridge.
Re-roll pie crust scraps. Cut into a rectangle.
Cut into 1/2" wide strips.
Braid strips to form 4 lattice tops. Cut and place in the fridge.
In a large bowl, combine apples, sugar, apple pie spice, and cornstarch.
Place 1/2 cup apple mixture in each of the pie molds.
Add 3 pieces of butter to each.
Top with 1/2 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.
Bake at 375 degrees F for 25-30 minutes, until golden brown. Remove from pan and let cool.
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