Mini Apple Pies

Mini Apple Pies are easy to make fall dessert, and they are as succulent as they are adorable! Although these are small, they have really big apple pie flavor. This archetype fall dessert made in bite-sized version will be a huge hit on your next party and the perfect wing to any holiday dessert spread.

If you like to try increasingly twists on traditional apple pie, trammels my Apple Pie Cookies and Copycat Mc Donald’s apple Pie, too.

Apple Pie Cups

Have you overly tried to make a pie in a muffin tin?! Transforming regular pie into a bite-sized treats is so fun.

These Mini apple Pies has all there is to love well-nigh archetype pie, but cups are perfect for parties, and squint winsome on holiday table, too. Also, they are easy to transport, easy to serve, and plane easier to eat. They’re perfectly portioned and this simple dessert you can just pick up and enjoy.

Apple Pie Cups are so easy to make using store-bought pie husks and simple homemade apple pie filling. In short, the perfect mini dessert for fall!

You can serve them soapy and warm straight from the oven with a scoop of vanilla ice surf and caramel on top, or enjoy cooled. However, they are succulent either way!

How To Make Mini Apple Pies

This recipe is tabbed mini, considering these are apple pie cups, but they are baked in regular muffin pan, not in a mini muffin pan.

To make everything easier, use store-bought pie crust. You can make homemade pie crust, but whit recipes like this one, I like to take the shortcuts and use store-bought pie crust.

Preheat the oven to 425℉. Lightly spray standard 12-counts muffin pan with nonstick cooking spray and set aside.

Apple filling is just a simple mixture of chopped apples, sugar, light brown sugar, flour, cinnamon, vanilla, and a soupcon of nutmeg. Combine chopped apples with remaining ingredients and stir together until the apples are evenly coated and set aside.

Unroll the pie crusts, and using a 4-inch round cutter cut out 12 circles. Printing each whirligig into the cavities of the muffin pan and lightly skim the marrow of each pie husks with the prepared egg wash.

Divide the apple pie filling between all of the cavities in the muffin pan.

You can make a lattice top, weave it, or just unify three strips of dough lengthwise and three strips across. And if it seems as a too much bothering to you simply cut a decorations using small cookie cutters and scatter over the filling. Gather all pie husks scraps, and roll out. Using a sharp pocketknife or pizza cutter cut into ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than incision of your muffing pan. Unify the strips into a lattice. Lay out the lattice husks on top of the apple filling and gently printing the whet of the strips lanugo to secure.

Brush the lattice tops with the egg wash, sprinkle some sanding sugar(optional) and torch well-nigh 20-25 minutes, or until the husks is lightly golden brown and the filling is bubbly.

Remove from the oven and set whispered to tomfool for 5-10 minutes, then thoughtfully remove the mini pies from the pan and transfer to a wire rack to finish cooling. If the pies are stuck to the pan, use a thin pocketknife or spatula to run virtually and release the apple pie cups from the pan.

You can serve them warm or cooled. Store leftovers covered on the counter for the next day, and for longer storage place them in the fridge, up to 4 days.

• Prep Time: 1 hour

• Cook Time: 20 minutes

• Total Time: 1 hour 20 minutes

• Yield: 12 mini pies

• Category: dessert

• Method: Bake

• Cuisine: American

Description

Mini Apple Pies are easy to make fall dessert, and they are as succulent as they are adorable!

Ingredients

• 2 refrigerated pie crusts

• 3 cups chopped apples (4 medium-small Granny Smith apples)

• 1/4 cup sugar

• 1/4 cup light brown sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 2 Tablespoons all-purpose flour

• 1 teaspoon vanilla

• 1 egg

• 1 Tablespoon water

• sanding sugar-optional

Instructions

1. Preheat the oven to 425℉. Lightly spray standard 12-counts muffin pan with nonstick cooking spray and set aside.

2. Using a fork, slightly write-up an egg and 1 tablespoon of water, and set aside.

3. Peel, cadre and dice apples into small, ¼ inch cubes and place in a medium bowl. Add 1 teaspoon vanilla and the mixture of 2 Tablespoons flour, ¼ cup sugar, ¼ cup brown sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg and stir well until the apples are evenly coated, and set aside.

4. Unroll the pie crusts and using a 4-inch round cookie cutter, cut out 12 circles. Gently printing each whirligig into the each incision of muffin pan.

5. Brush the marrow of each husks with the egg wash.

6. Divide the apple mixture evenly between cups.

7. Gather all pie husks scraps, and roll out thin. Using a sharp pocketknife or pizza cutter cut into less than ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than incision of your muffing pan. You will need 6 stripes for each top. Unify the strips into a lattice. Lay out the lattice husks on top of the apple filling, trim the glut and gently printing the whet of the strips lanugo to secure.

8. Brush the lattice tops with the egg wash, sprinkle some sanding sugar and torch well-nigh 20-25 minutes, or until the husks is lightly golden brown and the filling is bubbly.

9. Remove from the oven and set whispered to tomfool for 5-10 minutes, then thoughtfully remove the mini pies from the pan and transfer to a wire rack to finish cooling. If the pies are stuck to the pan use a thin pocketknife or spatula to run virtually and release the apple pie cups from the pan.

10. You can serve them warm or cooled. Store leftovers covered on the counter for the next day, and for longer storage place them in the fridge, up to 4 days.

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