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.