Mini apple pies recipe 

Making these mini apple pies is simple, and the filling is just apple pie filling you make at home. This little dessert is great for fall!

– 2 pie crusts homemade or store-bought – 2 ½ cups chopped apples (315 grams) – ¼ cup granulated sugar (50 grams) – 2 tablespoons all-purpose flour measured correctly (15 grams) – 1 teaspoon ground cinnamon – 1 teaspoon pure vanilla extract – ⅛ teaspoon ground nutmeg – 1 tablespoon unsalted butter (15 grams) optional

Ingredient

Direction

Heat oven to 425°F (220°C). To 1/8-inch thickness, roll pie crusts on lightly floured surface. Make 12 3.5-inch cookie cutter or cup pie crust circles. Scrap pie dough rounds.

1

One pie crust circle per 12-count muffin pan. Muffin pans should fit dough snugly after gently pressing down and around sides. Chill muffin tins and pie crust dough before filling.

2

Combine diced apples, sugar, flour, ground cinnamon, vanilla, and nutmeg in a large bowl. Place 3 teaspoons apple pie filling in each muffin tray after taking it from the fridge.

3

Each pie should have 12 little butter slices on top of the filling. Remove additional pie dough from the fridge, cut and install pie top designs.

4

Bake pie crust 18–23 minutes until lightly golden brown and filling bubbling. After baking, cool 10–15 minutes. Cool mini pies on wire rack after leaving pan.

5

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Banoffee pie recipe