Description
These Mini Apple Pies are delightful bite-sized desserts featuring a warm, spiced apple filling wrapped in flaky pie crust. Perfect for individual servings, they combine the sweetness of cinnamon and sugar with a hint of vanilla and lemon, baked to golden perfection with a buttery finish.
Ingredients
Scale
Apple 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 Topping
- 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) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Apple Filling: In a medium bowl, mix diced apples with granulated sugar, ground cinnamon, all-purpose flour, lemon juice, and vanilla extract. Stir thoroughly to ensure apples are evenly coated with the mixture.
- Prepare Pie Crust Circles: Roll out the refrigerated pie crusts on a lightly floured surface. Using a 4-inch round cookie cutter or the rim of a glass, cut out circles from the dough.
- Assemble Mini Pies: Place one tablespoon of the apple filling in the center of each dough circle. Dot each with a small piece of unsalted butter for added richness.
- Seal the Pies: Brush the edges of each dough circle with the beaten egg. Fold the dough over the filling to form a half-moon shape and press the edges with a fork to seal tightly.
- Prepare for Baking: Transfer the assembled mini pies to the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle turbinado sugar if desired for a sparkling crust.
- Vent the Pies: Cut small slits on top of each mini pie to allow steam to escape during baking, preventing sogginess and ensuring a crisp crust.
- Bake: Bake the mini pies in the preheated oven for 20-25 minutes or until they are golden brown and the filling is bubbling.
- Cool and Serve: Remove the mini pies from the oven and let them cool slightly on a wire rack before serving to allow the filling to set.
Notes
- Ensure apples are diced evenly for consistent cooking.
- The flour in the filling helps thicken the juices released during baking.
- Use a sharp knife to cut the dough circles cleanly for neat edges.
- Egg wash enhances browning and adds a shiny finish.
- Turbinado sugar adds a nice crunch and subtle caramel flavor but is optional.
- Allow pies to cool slightly to avoid burning from hot filling when eating.
