Description
These Mini Apple Pies are delightful single-serving pastries filled with a sweet and spiced apple mixture. Perfect for a cozy dessert or snack, they feature a crisp, golden crust with a fragrant cinnamon and vanilla-infused apple filling. Made using refrigerated pie crusts for convenience and baked to perfection, these charming pies are an easy treat to delight family and friends.
Ingredients
Scale
Filling
- 2 large apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Pie Crust and Assembly
- 1 package refrigerated pie crusts (usually contains 2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon unsalted butter, cut into small pieces
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Apple Filling: In a medium bowl, combine the diced apples with granulated sugar, ground cinnamon, all-purpose flour, lemon juice, and vanilla extract. Mix well until the apples are evenly coated with the mixture, ensuring a flavorful filling.
- Cut Pie Dough Circles: Roll out the refrigerated pie crusts on a lightly floured surface to avoid sticking. Use a 4-inch diameter round cookie cutter or glass rim to cut circles from the dough for individual pies.
- Assemble Mini Pies: Place about one tablespoon of the apple filling onto the center of each dough circle. Dot each with a small piece of unsalted butter to add richness as it bakes.
- Seal the Pies: Brush the edges of each dough circle with the beaten egg to help seal. Fold over the dough to create a half-moon shape, enclosing the filling. Press edges firmly with a fork to ensure a tight seal and prevent leakage during baking.
- Prepare for Baking: Transfer the prepared mini pies onto the lined baking sheet. Brush the tops with the remaining beaten egg to promote browning. Optionally, sprinkle with turbinado sugar for added texture and sweetness.
- Vent the Pies: Cut small slits on the top of each pie to allow steam to escape while baking, which helps the pies bake evenly without bursting.
- Bake: Bake in the preheated oven for 20-25 minutes until the crust turns golden brown and the apple filling is bubbly, indicating it is cooked through.
- Cool and Serve: Remove the pies from the oven and transfer them to a wire rack. Let them cool slightly before serving to set the filling and avoid burns.
Notes
- You can use any variety of apples, but tart varieties like Granny Smith work well to balance the sweetness.
- For a dairy-free version, substitute the butter with a vegan butter alternative and skip the egg wash or use a plant-based milk wash.
- Make sure to seal the edges well to avoid filling leakage during baking.
- These pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat leftovers in a warm oven for crispiness rather than microwaving to maintain texture.
