Description
These Easy Mini Apple Pies are the perfect individual dessert treat featuring a tender, buttery crust filled with a sweet and cinnamon-spiced stewed apple filling, topped with a beautiful lattice crust. Perfect for serving at parties, family dinners, or any occasion, these mini pies bake quickly at 400°F to golden perfection.
Ingredients
Scale
Apple Filling
- 4 tart apples (such as Granny Smith or Honey Crisp)
- 1 tablespoon lemon juice (fresh squeezed or bottled)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons salted butter
Pie Crust and Topping
- 2 pie crusts (store-bought or homemade)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar or granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Remove the store-bought pie crusts from the refrigerator and let them sit at room temperature for about 15 minutes to soften slightly for easier rolling.
- Prepare Apples: Peel, core, and slice the apples into 1/4 inch thick slices. Place the sliced apples in a large mixing bowl.
- Add Lemon Juice: Toss the sliced apples with the lemon juice to prevent browning and add a subtle tang.
- Mix Dry Ingredients: In a small bowl, combine the ground cinnamon, granulated sugar, and all-purpose flour. Add this mixture to the apples and toss to coat all slices evenly.
- Stew Apples: Transfer the coated apple mixture into a medium-sized saucepan. Place the butter on top, cover with a lid, and cook over medium heat. Bring to a simmer and stew the apples until they are soft but not mushy, stirring occasionally.
- Roll Out Dough: Unroll both pie crusts gently on a clean surface. Because the dough was softened earlier, it should be pliable and easy to roll out without tearing.
- Cut Mini Pie Crusts: Using a large biscuit cutter (3.25 to 3.5 inches), cut out 12 circles from the rolled dough.
- Line Muffin Tins: Press each dough circle into the bottom and up the sides of a 12-cup muffin tin to form mini pie shells.
- Fill Muffin Tins: Spoon approximately 2 tablespoons of the stewed apple filling into each mini pie crust.
- Create Lattice Tops: Roll out remaining dough and cut 1/4 inch strips. Weave the strips into a lattice pattern, then use a 2.5 inch biscuit cutter to cut out 12 mini lattice tops.
- Place Lattice Lids: Carefully place each lattice circle on top of the filled mini pies in the muffin tins.
- Prepare Egg Wash: Whisk together the egg and water. Using a pastry brush, gently brush the egg wash over the lattice tops to promote browning.
- Sprinkle Sugar: Lightly sprinkle the tops of the pies with turbinado sugar or granulated sugar for added crunch and sweetness.
- Bake: Place the muffin tin on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 15 minutes, until the crust is golden brown and the filling is bubbling.
Notes
- Use tart apples like Granny Smith or Honey Crisp for the best balance of flavor and texture.
- Letting the pie crust sit at room temperature makes it easier to roll out and shape without cracking.
- Stewing the apples before filling ensures a soft, flavorful filling with no raw apple texture.
- Using a lattice top allows steam to escape and adds a beautiful decorative touch.
- Turbinado sugar on top provides a nice crunchy finish but can be substituted with regular granulated sugar.
- Line your baking tray with parchment underneath the muffin tin to easily clean up any spills during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini apple pies, individual apple pies, easy apple pie recipe, lattice pie crust, fall dessert, quick apple pies
