Mini Baked Apple Pies

There’s something uniquely comforting about the aroma of freshly baked apple pie wafting through the air. It evokes memories of family gatherings, cozy evenings, and cherished traditions, where the warm, spiced scent mingles with laughter and conversation. Apple pie has long been a symbol of home and heart, representing the perfect blend of sweet and tart flavors nestled in a flaky crust. However, for those looking to add a fun twist to this classic dessert, mini baked apple pies offer a delightful variation that is both shareable and adorable.

Delight in the cozy flavors of fall with mini baked apple pies! This adorable twist on a classic dessert captures the essence of sweet and tart apples, warm spices, and flaky crust all in a bite-sized treat. Perfect for gatherings or cozy nights at home, these easy-to-make pies are great for sharing. Use a mix of Granny Smith and Honeycrisp apples for a delicious filling, and enjoy them warm with a scoop of ice cream or a drizzle of caramel.

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Ingredients

2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter

1 package (14 oz) refrigerated pie crusts (or homemade if preferred)

1 large egg (for egg wash)

1 tablespoon coarse sugar (for sprinkling)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by spraying it with non-stick cooking spray or lining it with paper liners to ensure easy removal of the mini pies later.

Prepare the Apple Filling: In a medium saucepan over medium heat, melt the butter. Once melted, add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally and cook for approximately 5-7 minutes until the apples are slightly tender but not mushy. Once done, remove from heat and let the filling cool slightly.

Roll Out the Pie Crusts: On a lightly floured surface, unroll the refrigerated pie crusts. Using a round cookie cutter or a drinking glass, cut out circles roughly 4-5 inches in diameter (aim for about 12 circles). Gather any dough scraps, re-roll them, and cut out additional circles as needed.

Assemble the Mini Pies: Gently press each pie crust circle into the bottom and up the sides of the muffin tin cups. Fill each crust with a generous tablespoon of the cooled apple filling. Top each with another pie crust circle, crimping the edges together firmly to seal the filling inside.

Prepare the Egg Wash: In a small bowl, beat the egg until well mixed. Brush the egg wash over the top of each mini pie to give them a golden hue as they bake. Finish by sprinkling a pinch of coarse sugar over each pie to add an appealing crunch and sweetness.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep a close eye on them as they bake; the crusts should turn a lovely golden brown.

Cool and Serve: Once baked, remove the mini pies from the oven and allow them to cool in the muffin tin for about 10 minutes. Carefully transfer them to a wire rack to cool further. These pies are delightful served warm or at room temperature, especially with a scoop of vanilla ice cream or a drizzle of caramel sauce!

Prep Time, Total Time, Servings: 20 minutes | 45 minutes | Yields 12 mini pies.

Enjoy making these delightful treats that bring the flavors of fall right to your table!