easy mini apple pies recipe

Easy Mini Apple Pies - Individual apple pies made in a muffin tin with store-bought pie crust, and sweet and syrupy apples. Quick and easy dessert recipe with all the classic apple pie flavors.

Easy Mini Apple Pies Recipe

Apples (Tart Apples,

Lemon Juice (Fresh Squeezed Lemon Juice,

Sugar (Granulated White Sugar.)

Flour (White Flour.)

Cinnamon (Ground Cinnamon.)

Butter (Salted Butter.)

Pie Crusts (Store-Bought or Homemade Pie Crust.)

Egg (Large.)

Water

Sugar (Turbinado Sugar or Granulated White Sugar.)

Peel, Core, Slice Apples.

Prepare Apples. Peel, core, and slice 4 apples into 1/4 inch slices.  Place the apples into a large bowl.

Add Lemon Juice.

Add Lemon Juice. Toss apples with lemon juice.

Add Cinnamon, Sugar, Flour.

Make Apple Mixture.  Mix cinnamon and sugar, and flour in with the apples, so that all the apples are coated evenly.

Stew Apples.

Stew Apples. Transfer apple mixture to a medium sized pan, add butter on top, and cover with a lid.  Over medium heat, bring the apples up to a simmer and stew them until they are soft.

Roll Out Dough.

Roll Out Dough. Take 2 sleeves of store-bought pie crust and carefully unroll them.  Because they were taken out of the refrigerator at the start of the recipe, they should be easy to roll out without breaking the dough.

Cut Mini Pie Crusts. Using a large, 3.25-3.5 inch biscuit cutter, cut 12 circles out of the dough.

Line Muffin Tins. Carefully press a dough circle into the bottom and sides of a muffin tin.  Do this to line all 12 muffin tin cups.

Fill Muffin Tins. Fill each muffin tin with 2 tablespoons of the prepared apple pie filling.

Cut Strips and Weave Lattice Top. Cut 1/4 inch strips from the remaining dough for the lattice top.  Remove every other strip and weave them cross-wise with the other strips.

Cut and Lay Mini Lattice Tops. Using a 2.5 inch biscuit cutter, cut 12 lattice top circles and place each on top of a mini pie in the muffin tin.

Egg Wash. Whisk together egg and water to make an egg wash.  Use a pastry brush to dab a little on the top of each mini pie.

Sprinkle.  Sprinkle the top of each mini pie with a little turbinado sugar for that finishing touch.

Bake. Place the muffin tin pan on a baking sheet lined with parchment paper to catch any baking spills. Bake for 15 minutes at 400°F.

Preheat Oven to 400°F. Take Store-Bought Pie Crust Out Of Refrigerator and Set It On The Counter for 15 Minutes.

I made these today using Pillsbury mini crusts.  My family thinks they’re delicious so I will probably be making them again.  Do they need to be refrigerated?

The time and temp was off for my oven anyway

Hi! Excited to make these. I am making them for a Friendsgiving on Friday. Is there anything I can prep the night before? Can I make the apple mixture the night before and store? Or should I bake them all Thursday night and store in fridge to reheat before my event?

Thanks!

This was a lot of fun to do with my husband and adult daughter . They weren’t as pretty as some but they sure are delicious ! 
We can’t wait to make them again soon ! 
Thanks so much for sharing !

I am in love with these little pies and will bake them again  for either Thanksgiving or Christmas. Everyone loved this recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694804820/od1uhrunkb4gdlyz3e9s.mp4

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