mini apple pies

Delicious home made apple pie filling and caramel surrounded by flakey pie crust. These mini pies are absolutely additive. Ingredients

Mini Apple Pies

pie crusts (homemade

caramel

apples (baking apples like Golden Delicious Cortland

lemon juice (freshly squeezed)

sugar (plus more for sprinkling on the pie)

unsalted butter

tsp ground cinnamon

nutmeg

egg (for the egg wash)

tbsp milk (or cream, for the egg wash)

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.

Roll your pastry dough out to about 1/4&quot; thick or a bit thinner. One round of the dough is for the bases and the other is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.

Cut into circles then transfer to baking sheets lined with parchment paper, spacing each about two inches apart.

Brush with centers with caramel then add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.

Roll out and cut the other disk of dough into 1/2 inch strips. Arrange the lattice tops over each disk and brush with egg wash again.

Cut and remove excess with the same round cutter you used for the base.

Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.

https://www.youtube.com/watch?v=jDXW12DYxnE

How to Make Apple Pie cookies 
Full Recipe: https://preppykitchen.com/apple-hand-pies/

These apple pie cookies are stuffed with delicious home made apple pie filling and caramel, then surrounded by flakey pie crust. These mini pies are absolutely additive, although I’m still not sure if they should be called mini pies, cookies or hand pies… 
These mini apple pies are an autumn favorite of mine. I love the way this lattice looks and the taste! I can’t explain how delicious they are and a huge part of that is the home made caramel. Each bite has the perfect combination of apple, caramel and flakey crunch.

A FEW NOTES

*The recipe makes a lot of filling. You can repurpose the leftovers into extra for topping pancakes, ice cream, or snacking.
*It’s easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer.
*If you’re short on time you can use frozen pastry dough; pre-made caramel and/or even store bought pie filling. That said, all the components are easy to make and you will DEFINITELY taste the difference if you take the time to make these from scratch.

How to Make Apple Pie cookies

These mini apple pies may be small, but they’re big on flavor! Little hands can help shape pie crusts with cookie cutters, which means you can have family time while you bake and eat. Pillsbury™ Mini Apple Pies come together fast with a Pillsbury™ pie crust cut into rounds and pressed into a muffin cup. Build the individual apple pies with apples, sugar, flour, cinnamon, and vanilla and put the mini pies into the oven for 20 minutes. 

apples, cored, finely chopped (about 1/4-inch pieces)

sugar

All-purpose flour

cinnamon

vanilla

Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.

In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.

Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

(315 grams) chopped apples

(50 grams) granulated sugar

(15 grams) all-purpose flour

vanilla extract

Preheat oven to 425°F.

Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.

Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.

In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).

Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.

Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Looking for an apple pie cookie recipe? These Apple Cutie Pies are the best.

Apple Pie Cookies

butter

Granny Smith apples, finely chopped

brown sugar

cornstarch

lemon

All-purpose flour,

refrigerated pie crusts (such as Pillsbury)

c. caramel (warmed in microwave to make spreadable, if necessary)

Egg wash,

cinnamon sugar,

Made these for Thanksgiving. Super easy and came out adorable and yummy!  Followed the video rather than the written directions, so I made one large "pie" and then cut it into the cookie size. We even cooked up the scraps and they were delicious too.  I think a key to success is giving the filling time to cool and thicken. I used only a light layer of caramel since it was already very sweet.  Will definitely make again!

Epic failure. Think caramel was too runny. It spilled out. Burnt edges

Absolute fail. Burnt on my pan and the inside was too runny.

Maybe you were wondering if you can air fry apple pie? The answer is: yes you can! I&#039;m so excited to share this Air Fryer Apple Pies recipe with you! It&#039;s completely made from scratch with a flaky and buttery pie crust filled with irresistibly juicy, soft, and sweet apples.

Air Fryer Apple Pies Recipe: How to Air Fry Apple Pie

all-purpose flour,

tsp salt

tsp sugar

unsalted butter, cold

4-5 tbsp water, cold

apples (peeled), about 3-4 apples

tbsp sugar

tbsp all-purpose flour

lemon juice

tbsp unsalted butter, cold and cut into small pieces

egg wash (1 large egg + 1 tbsp of water)

Place the flour, salt, sugar, and butter in a food processor and pulse 4-5 times until pea-sized butter flakes are still visible. Add one tablespoon of water at a time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump together.

Transfer the crust onto a piece of plastic wrap and shape it into a 1-inch (2.5cm) thick disc. Cover tightly with the plastic wrap and refrigerate for at least 2 hours or up to 2 days. 

Place the apples, sugar, flour, cinnamon, and lemon juice in a large mixing bowl and stir to combine. Let sit for 15 minutes so that the apples start to release some juice.

In the meantime, on a lightly floured surface, cut the dough into 4 equal pieces. Then cut each piece into 2/3 and 1/3 pieces so that you have 4 larger pieces of pie crust for the bottom of the ramekins and 4 smaller ones for the top of the 4 mini apple pies.

Roughly shape each piece into a round disc and roll out until the bottom pieces are big enough to cover the bottoms and sides of the ramekins with a little overhang and the top pieces also cover the tops of the baking forms with a slight overhang on the sides.

Fit the bottom pieces into the forms, spoon the apple pie filling into the crust without any excess liquid, and place a few butter pieces on top. Then place the top pie crust pieces on top of the filling and seal and flute the edges. Cut a few slits in the top to allow the steam to escape while baking. Decorate the pie crust to your liking and brush with egg wash and sprinkle with sugar.

Bake at 350°F (177°C) for 18 minutes. Then reduce the heat to 325°F (163°C) and bake for another 7 minutes. If you notice that it browns too quickly, you can cover the pies loosely with aluminum foil* for the last few minutes if necessary. 

Let cool at room temperature for 2 hours. Then place in the refrigerator and chill for at least 2 hours or up to 4 days. Serve with vanilla ice cream if desired and enjoy!

https://content.jwplatform.com/videos/3EAXqGuR.mp4

Maybe you were wondering if you can air fry apple pie? The answer is: yes you can! I'm so excited to share this Air Fryer Apple Pies recipe with you! It's completely made from scratch with a flaky and buttery pie crust filled with irresistibly juicy, soft, and sweet apples. These delicious air-fried apple pies are as easy as 1-2-3. If you're looking for a new way to enjoy this classic fall dessert, this blog post is for you! If you prefer to use the oven, you can also find the instructions in this post!

These Mini Apple Pies with Puff Pastry are the perfect handheld dessert you can easily make at home with only a few ingredients. In this recipe, Puff Pastry Dough and Apple Pie Filling are married in a muffin tin, topped with walnuts (or pecans), and baked to a golden flaky perfection.

Mini Apple Pies with Puff Pastry

21 oz canned apple pie filling

puff pastry dough

walnuts

tbsps milk (*You can use water as well)

Preheat oven to 350 degrees, and spray your muffin tins with nonstick spray. Set them aside before you begin to unwrap your puff pastry dough.

Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 18 squares/rectangles now.

Place one square of dough into each muffin tin space and gently press them in. 

Fill each space with 1 heaping tablespoon of apple pie filling.

Sprinkle each with cinnamon and some nuts.  

Place them in the oven for 14-15 minutes, or until golden brown. The pastry will be stiff and golden once done. 

Allow them to cool for 15 minutes before icing.

Mix the powdered sugar and the milk/water to make a thick icing.

Add icing to a zippered bag and snip one of the ends off.

Swizzle icing on each puff pastry cup &amp; enjoy.   

https://content.jwplatform.com/videos/pFlWSI1t.mp4

Mini Apple Pies with Puff Pastry are the perfect handheld dessert you can easily make at home with only a few ingredients. In this recipe, Puff Pastry Dough and Apple Pie Filling are married in a muffin tin, topped with walnuts (or pecans), and baked to a golden flaky perfection.

Mini Puff Pastry Apple Pies in a Muffin Tin

Mini Apple Pies are easy to make fall dessert, and they are as delicious as they are adorable!

refrigerated pie crusts

apples

Tablespoons all-purpose flour

water

sanding sugar-optional

Preheat the oven to 425℉. Lightly spray standard 12-counts muffin pan with nonstick cooking spray and set aside.

Using a fork, slightly beat an egg and 1 tablespoon of water, and set aside.

Peel, core and dice apples into small, ¼ inch cubes and place in a medium bowl. Add 1 teaspoon vanilla and the mixture of 2 Tablespoons flour, ¼ cup sugar, ¼ cup brown sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg and stir well until the apples are evenly coated, and set aside.

Unroll the pie crusts and using a 4-inch round cookie cutter, cut out 12 circles. Gently press each circle into the each cavity of muffin pan.

Brush the bottom of each crust with the egg wash.

Divide the apple mixture evenly between cups.

Gather all pie crust scraps, and roll out thin. Using a sharp knife or pizza cutter cut into less than ¼ thick strips for the lattice top crust. Cut the strips so they are just slightly longer than cavity of your muffing pan. You will need 6 stripes for each top. Arrange the strips into a lattice. Lay out the lattice crust on top of the apple filling, trim the excess and gently press the edge of the strips down to secure.

Brush the lattice tops with the egg wash, sprinkle some sanding sugar and bake about 20-25 minutes, or until the crust is lightly golden brown and the filling is bubbly.

Remove from the oven and set aside to cool for 5-10 minutes, then carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling. If the pies are stuck to the pan use a thin knife or spatula to run around and release the apple pie cups from the pan.

You can serve them warm or cooled. Store leftovers covered on the counter for the next day, and for longer storage place them in the fridge, up to 4 days.

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

These delicious apple turnovers with phyllo dough are crunchy, flaky, buttery, and filled with warm, tender apples!

Apple Turnovers With Phyllo Dough

(15 grams) unsalted butter

phyllo

½ cup (113 grams) unsalted butter

In a medium saucepan, combine the apples, brown sugar, cinnamon, and vanilla.

Cook over medium-low heat, slightly covered and stirring every minute, until the apples are tender. This takes between 7-10 minutes, depending on your heat source.

Mix the cornstarch and the water together in a small bowl or cup to make a slurry.

Add the slurry to the apples and cook the filling until it thickens, about a minute. Take it off the heat and set it aside to cool a bit before assembling the turnovers.

Make the filling

Preheat the oven to 375℉ / 190℃. Line a baking sheet with parchment paper. Set it aside.

Melt the ½ cup (113g) butter.

Unroll the phyllo dough and lay one sheet of phyllo dough vertically on a flat surface (&amp; make sure to keep the remaining phyllo sheets covered with a damp kitchen towel so they don&#39;t dry out).

Drizzle the sheet with melted butter all over and quickly brush the edges. (You don&#39;t have to thoroughly brush the surface, just drizzle it.)

Fold the sheet in half vertically (longways). Then drizzle with a little more melted butter, and fold it in half again.

Starting at the bottom, add about 1 ½ tablespoons of apple filling, one inch inside from the edges of the pointed corner (see picture tutorial in post for details).

Fold the bottom edge of the phyllo sheet over the filling to form a triangle.

Then fold the entire left side to seal the filling. If the apple filling is too close to the edge and you can&#39;t fold over the left edge, just nudge the filling to the right with your fingers and then fold the left side of the phyllo dough (see picture tutorial in post for details).

Then fold the phyllo sheet, diagonally, flag-style, to form a triangle all the way to the top when you reach the end. Then place it on the prepared baking sheet.

Repeat the process for the remaining sheets and filling. Brush the tops with the remaining melted butter and bake the turnovers for about 20 minutes, or until they are golden brown (since ovens vary, check them after about 15 minutes, so they don&#39;t burn.)

When done, let the turnovers cool for a few minutes before serving.

Enjoy!

Assemble the dessert

Love these! They are so good with coffee! Thanks, Voula!

Apple Hand Pies are small, flaky pastries filled with cinnamon-spiced apples and finished with a simple vanilla glaze. Made with store-bought pie crust for quick assembly.

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The most viewed mini apple pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine