Mini Apple Pies
Apple pie is one of my favorite desserts. I was thinking about making a big one, but while flipping through one of my recipe books I found a recipe for miniature mince pies. I have never had a mince pie- but I thought “I could definitely use this technique to make a bunch of little apple pies!” I was right (of course). This made twelve pies in the end, and they were all incredibly delicious.
I have to admit that I was pleasantly surprised the dough turned out so well considering it was my first time making pie dough. A lot of the time your first time making anything is a huge bust. That wasn’t the case here. I haven’t tried to make them again- but I hope when I do, they turn out just as good. Next time, though, I might go for a different filling. Mix it up a little, ya know?
I also kind of winged it on the apples. I love brown sugar and cinnamon together. So I just made it up as I went- so these are rough estimates for how much brown sugar/cinnamon/etc. you will need. You can add more or less depending on your taste preferences.
Ingredients For the Pie Dough
- 2 cups of flour
- 3/4 cup of sugar
- 1 1/2 cups of butter (softened)
Ingredients for the Baked Apples
- 3 granny smith apples peeled, cored, and chopped
- 1 stick of butter
- 1/2 cup of brown sugar (more or less as needed)
- 1 tsp of cinnamon (more or less as needed)
- 1 tablespoon sugar (more or less as needed)
- Sift the flower and sugar into a bowl. Cut in the butter until the mixture looks like course breadcrumbs. I cut mine in using two butter knives- literally cutting across the flour/butter mixture until it looked right.
- Gather the dough into a bowl and wrap it in plastic wrap, place it in the refrigerator for at least 20 minutes.
- Preheat the oven to 425°. Grease 12 muffin cups.
- While waiting on the dough to refrigerate, melt the stick of butter for the baked apples in a pot. After butter is melted, mix in the brown sugar, cinnamon, and sugar. Give it a taste- see if you need to add more of any of the ingredients.
- Place the chopped apples into the pot. Stir it well. Cover it, and let it simmer. Then stir again. Let the apples cook until they have a good taste. You can leave them crisp or soft- depending on your preferences. I like crisp apples, so I didn’t cook mine as long.
- Leave the apples on low heat while preparing the muffin cups.
- Roll out the pastry to be about 1/4th of an inch thick. Using a lid from a canning jar (or a pastry cutter) cut out 12 rounds.
- Place one round into the bottom of each muffin cup.
- Fill each cup about half way full with the apples.
- After all the cups are filled, cut out 12 more rounds. Place one on top of each filled cup. I pinched the edges of mine together so that it wouldn’t cook open.
- Brush the top lightly with some of the juice left in your pot from baking the apples.
- Bake until golden- anywhere from 15 to 20 minutes. Let them cool before popping them out of the pan. You can dust them with sugar or cinnamon if desired.
Flour and Butter Cut Together
Dough wrapped in plastic wrap
Dough after being refrigerated and removed from wrap
Apple peeled and cored
Cutting the rounds
Dough lined muffin cups
Filled and topped with dough
Just out of the oven
Out of the pans- ready to eat!
Pies with vanilla ice cream!