Print

Mini Apple Pies Recipe

Print Recipe

★★★★★

4.1 from 66 reviews

These Mini Apple Pies are a delightful American dessert featuring a sweet and spiced apple filling encased in flaky premade pie dough. Perfectly portioned into small hand pies, they are easy to make and bake to golden perfection, offering a classic warm treat with a crunchy sugar topping.

Ingredients

Scale

Filling

  • 2 medium-sized Apples, peeled, cored, and diced
  • ⅓ cup Brown Sugar
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Allspice
  • ¼ tsp Ground Ginger
  • Pinch of Salt
  • 1 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tbsp Cornstarch Slurry (cornstarch dissolved in water)

Assembly and Baking

  • 1 Package of Premade Pie Dough (contains 2 crusts)
  • All-purpose Flour for dusting
  • 1 Beaten Egg for egg wash
  • 1 tbsp Milk, Cream, or Water for egg wash
  • Additional Coarse Brown Sugar for sprinkling

Instructions

  1. Prepare the Filling: In a saucepan over medium heat, combine diced apples, brown sugar, ground cinnamon, ground nutmeg, allspice, ground ginger, a pinch of salt, vanilla extract, and unsalted butter. Toss the mixture ensuring the apples are evenly coated, then cook for about 5 minutes until the apples are slightly softened. Add the cornstarch slurry and stir gently to thicken the filling. Remove from heat and let cool slightly.
  2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) or follow the premade dough package instructions. Line a baking sheet with parchment paper to prevent sticking.
  3. Roll and Cut Dough: On a lightly floured surface, unroll the premade pie dough. Using a round cutter, cut out an even number of dough circles. You may gather and re-roll scraps as needed to make 12 circles total (for 12 mini pies).
  4. Assemble Mini Pies: Place half of the dough circles on the lined baking sheet as the bottom crust. Spoon about one tablespoon of the apple filling onto the center of each bottom circle. Cut small slits into the remaining dough circles for the pie tops to allow steam to escape.
  5. Seal and Decorate: Place the top dough circles over the filled bottoms and press the edges together firmly using the back of a fork to seal each mini pie. In a small bowl, whisk together the beaten egg and milk (or cream or water) to make an egg wash. Brush the tops of each pie with the egg wash and sprinkle with coarse brown sugar for a crunchy finish.
  6. Bake: Bake the pies in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving.

Notes

  • You can use a different fruit such as pears or peaches for variation.
  • Ensure apple pieces are diced evenly for uniform cooking.
  • Use cold butter to help the filling remain rich and not greasy.
  • Allow pies to cool a bit before handling as the filling will be hot and can cause burns.
  • For a gluten-free option, use premade gluten-free pie dough.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: mini apple pies, apple hand pies, American dessert, baked apple pies, fruit pies, easy dessert recipe, apple dessert

Find it online: https://epicrecipebox.com/mini-apple-pies-recipe/