There’s something incredibly comforting about the aroma of baking apples, cinnamon, and butter that seems to envelop a home in warmth. It’s a scent that can make even the most modern kitchen feel like a cozy nook in a rustic cottage. Today, I’m thrilled to share with you a recipe that captures all that homey goodness in bite-sized delights – Mini Apple Pies.
Who Is This Recipe For?
This recipe is a love letter to all who cherish the timeless charm of apple pie but are looking for a fun twist or a more convenient serving option. Whether you’re a bustling host looking to dazzle at your next gathering, a parent in search of kid-friendly kitchen activity, or simply a dessert enthusiast eager to experiment, these mini pies are for you. Their individual servings make them an excellent choice for potlucks, picnics, or as sweet little gestures of love packed in lunch boxes.
The Essentials: Kitchen Equipment Needed
Before diving into the heart of this recipe, let’s ensure your kitchen is equipped with the necessary tools:
- Rolling pin
- Wide-mouth mason jar ring or a round cookie cutter
- Muffin tin
- Pastry brush
- Apple peeler and corer
- Mixing bowls
- Measuring cups and spoons
- Knife for butter and dough cutting
Creating the Magic: The Recipe
Let’s bake some magic with the traditional flavors of apple pie, transformed into a modern miniature form.
- 12 tablespoons of all-purpose flour
- 1 1/2 cups of granulated sugar
- 4 heaping teaspoons of ground cinnamon
- 1/4-1/2 teaspoon of ground nutmeg (to taste)
- 4 tablespoons of chilled unsalted butter, cut into 24 equal portions
- Two boxes of Pillsbury pie crusts (four chilled crusts)
- Your favorite apple variety for filling
Begin by preheating your oven to 400 degrees Fahrenheit. This high temperature is key to achieving a golden, flaky crust.
Unroll your first pie crust onto a flat surface sprinkled with a bit of flour to prevent sticking. With your mason jar ring or cookie cutter, press out circles slightly larger than the cups of your muffin tin. You’ll need 24 circles in total.
Press each crust circle gently into the cups of your muffin tin, forming the base of your mini pies. In a bowl, toss your peeled, cored, and diced apples with flour, sugar, cinnamon, and nutmeg until well coated.
Spoon the apple mixture into each crust-lined cup, mounding slightly. Then top each with a portion of chilled butter.
With leftover dough, create lattice tops or simply cover with a full circle of dough. Make sure to cut slits if covering completely to let steam escape.
Brush the tops with melted butter for that irresistible golden sheen.
Bake for 18-22 minutes, or until the pies are bubbly and golden brown. Let cool for a few minutes before serving, as the filling will be very hot.
Recipe Tips and Variations
- If you’re short on time, a pre-made apple pie filling can be a handy substitute.
- Swap out the apples for pears or peaches for a different yet delicious take.
- For those who enjoy a bit of texture, add a sprinkle of chopped pecans or walnuts to the filling.
These mini pies are best enjoyed fresh, but if you find yourself with leftovers, they can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. To reheat, simply place them in a warm oven for a few minutes until heated through.