Some of you already know I love Pinterest. Once I find ideas for recipes I want to try, DIYs, outfit inspiration, what my future home will look like etc., I start pinning away.
A while ago, I found a recipe for mini apple pies. I thought to myself, “wow! those look cute and easy to make.” The next thing I know, I’m in the kitchen making pie crust. And lucky for me, I had just the right amount of apples, too.
I went ahead and used my own apple pie recipe with slight alterations (basically I cut down my regular recipe in half to accommodate the mini pies). I sliced the apples into smaller pieces, used 1-2 tablespoons of filling, and reduced the amount of time needed to bake the pies. The result? A cute, delicious, and personalized size piece of pie!
You can easily customize these mini pies to any flavor you want. So if you want to make a cherry, blueberry, or pecan pie, try it. These will be great to bring to a pot luck, picnic, or any gathering!
Enjoy!
Yield: 12 servings (1 pie per person)
Ingredients
Pie crust (homemade or store bought)
3-4 apples, diced
2 Tbs white sugar
2 Tbs light brown sugar, packed
2 Tbs flour
juice from a lemon (~1/2 Tbs)
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 Tbs very cold unsalted butter (cut into small cubes)
Circular cookie cutter (I used the largest lid from my mason jar)
Optional ingredients (preferred):
Egg wash mixture, optional (1 egg + 1 Tbs milk)
Turbinado sugar, optional
Directions
Preheat oven to 400 degrees and spray cupcake pan with non-stick baking spray.
Using a cookie cutter, cut out 24 circles and gently place 12 of the pie crusts into the prepared cupcake pan. Save the other 12 circles for the top crust.
In a medium sized bowl, mix together your diced apples, sugars, flour, lemon juice, cinnamon, nutmeg, and salt. Using a tablespoon, spoon the mixture into the mini pies. Once you have completed that, take your butter and place some on top of each pie. Now, take your remaining 12 circles and place on top of each pie. ( Make sure you cut little vents on there. Also, make sure you seal the top on really well, otherwise they will pop off when you remove your pies…I would know because it happened to me.)
Optional step: brush top of each pie with egg wash mixture and sprinkle turbinado sugar.
Bake for 20-25 minutes. Allow pies to cool for 10 minutes. To remove pies, simply take a knife and cut around to loosen up the pie and use a fork to help release it.
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