Mini Apple Pies
1 h 5 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Flaky all-butter mini apple pies with jammy cinnamon Honeycrisp filling, brightened with lemon and finished with an egg wash and crunchy sugar; classic apple pie flavor, just handheld and dangerously poppable.
Perfect for bake sales, lunchboxes, or a Thanksgiving dessert board, these little guys bring big cozy flavor without forks, and the cornstarch keeps it thick because I do not do soggy bottoms.
Ingredients (12 servings)
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Ingredients for the Pie Dough
- 2½ cups all-purpose flour all-purpose flour 0.69 lb
- 1 Tbsp granulated sugar granulated sugar
- 1 tsp salt salt
- 2 sticks unsalted butter, cold, cubed unsalted butter 8 oz
- 6 Tbsp ice water ice water
Ingredients for the Apple Filling
- 2 medium Honeycrisp apples, peeled, cored, diced Honeycrisp apples 1 lb medium
- 2 Tbsp unsalted butter unsalted butter 1 oz
- ¼ cup light brown sugar, packed light brown sugar 1.72 oz
- 1 Tbsp granulated sugar granulated sugar
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- 1 tsp fresh lemon juice lemon 0.11 ct (for fresh lemon juice)
- 1 Tbsp cornstarch cornstarch 0.29 oz
Ingredients for Assembly
- 1 large egg (for egg wash) large egg 1 ct
- 1 Tbsp whole milk whole milk 0.5 fl oz
- decorating sugar (for sprinkling) decorating sugar 0.2 oz
How to Make Mini Apple Pies
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Make the dough
Whisk flour, sugar, and salt in a large bowl to evenly distribute the seasoning.
Add the cold cubed butter and cut it in with a pastry cutter or fingertips until you see a mix of pea and dime sized bits.
-
Hydrate and chill
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork until the dough holds together when pinched.
Divide into two equal disks, wrap tightly, and chill for 1 hour so the flour hydrates and the butter firms up.
-
Cook the apple filling
Melt butter in a skillet over medium heat, then add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.
Cook 4 to 6 minutes, stirring, until the apples soften slightly and the juices begin to release.
-
Thicken and cool
Stir cornstarch with 1 tablespoon cool water to make a smooth slurry, then pour it into the apples.
Simmer 1 minute until glossy and thick, then scrape into a shallow dish and cool completely to prevent soggy bottoms.
-
Prep the tins and roll the base
Lightly butter a standard 12 cup muffin tin or spray with baking spray to prevent sticking.
On a lightly floured board, roll one dough disk to about 1/8 inch thick and cut twelve 3.5 inch rounds for the bases, rerolling scraps as needed.
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Fit and fill
Press the rounds gently into the muffin cups, letting the dough rise about 1/8 inch above the rim for sealing.
Spoon cooled filling evenly into cups, leaving a tiny headspace so the lids seal without leaks.
-
Top crust and vents
Roll the second disk 1/8 inch thick and cut twelve 3 inch rounds for lids or cut strips for a simple lattice.
Place the lids over the filling, crimp edges firmly with your fingers or a fork, and cut a small X on top for steam vents if not using lattice.
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Egg wash and sugar
Whisk the egg with milk until smooth, then brush the tops lightly for shine and color.
Sprinkle with coarse sugar for crunch and sparkle that also protects the crust.
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Chill then bake
Chill the assembled pies in the fridge for 15 minutes while you preheat the oven to 400 F.
Bake 22 to 25 minutes until deep golden and the juices bubble at the vents.
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Cool and release
Cool in the tin 10 minutes to set the crust and thicken the filling.
Run a thin knife around each pie and lift out to a rack to cool until just warm and irresistible.
Substitutions
- Apples -> Granny Smith or Pink Lady
- Granny Smith brings a tart pop that keeps the filling bright and not cloying, while Pink Lady stays firm and perfumy, both holding shape beautifully in mini format.
- Cornstarch -> Tapioca starch
- Tapioca starch gives a glossy, freeze stable set that stays clear and jammy, great if you plan to make ahead and rewarm without weeping.
- Egg wash -> Heavy cream or plant milk
- Brushing with heavy cream or unsweetened plant milk still yields browning and a tender sheen, ideal if you are avoiding egg without sacrificing that bakery look.
Tips
- Keep it cold for flakes
- Cold butter and chilled dough create steam pockets that puff into flaky layers, so chill the dough, the shaped pies, and even your muffin tin if your kitchen runs hot.
- Do not skip cooling the filling
- Warm filling will melt the butter in the dough and gluey up the base, so spread the apples in a thin layer to cool fast and keep that bottom crisp.
- Crimp with intent
- Press the lid to the overhanging base firmly all around or use a fork to crimp, because a confident seal prevents leaks and keeps the edges beautifully defined.
- Vent for clean slices
- A small X or lattice lets steam escape so the lids do not balloon and the filling sets instead of bursting out the sides.
- Sugar is texture, not just sparkle
- Coarse sugar caramelizes into a delicate crunch that contrasts the soft apple center, so do not be shy with that sprinkle.
- Release like a pro
- Run a thin offset spatula or paring knife around each pie while still warm to avoid sticking, then lift from the side rather than prying from the center.
- Store smart
- Keep leftovers in a glass container loosely covered at room temp for one day or chilled up to three days, then re-crisp in a 350 F oven for 8 to 10 minutes.
Nutrition Facts *
| Energy | 442 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 22 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my crust turn out tough?
- You likely added too much water or worked the dough past just combined, so next time stop adding water once it holds when pinched and use a light hand to avoid developing gluten.
- How do I prevent soggy bottoms?
- Cool the filling completely, keep the dough cold, and bake on the lower third rack so the bottom gets direct heat, and do not overfill which can spill and steam the crust.
- The tops browned fast but the centers were pale, what now?
- Rotate the pan at the 15 minute mark and tent lightly with foil if the tops are already golden, then continue baking until the bottom edges are richly colored.
- My pies stuck to the muffin tin, how do I avoid that?
- Lightly butter or spray the cups, avoid filling overflow by leaving headspace, and loosen edges promptly with a thin knife after a short cool so the sugar does not glue them in place.
- Can I make hand pies instead of muffin tin pies?
- Yes, cut 4 to 4.5 inch rounds, add 2 tablespoons filling, fold into half moons, crimp, vent, egg wash, and bake on a parchment lined sheet at 400 F for 18 to 22 minutes.
- Can I freeze them?
- Freeze unbaked, egg washed pies on a sheet until solid, then bag for up to 2 months, and bake from frozen at 400 F for 26 to 30 minutes until bubbling.
Serving Suggestions
Serve these warm with a scoop of salted vanilla ice cream or a drizzle of thick maple cream, which heightens the apple spice and gives you that bakery window energy at home.
If you want a twist, fold a handful of tart dried cranberries into the filling or brush the tops with a whisper of apple cider before sugaring for extra aroma and a deeper burnished crust.
More pairings:
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