Mini Apple Pies Baked Easy

Mini apple pies transform a classic fall comfort into irresistible handheld treats. Perfect for gatherings or just a cozy night in, these little gems pack all the warmth and flavor of traditional apple pie without any fuss.

I first baked these mini apple pies for a school bake sale and ended up needing two batches since the first tray disappeared in minutes. People are always surprised by how much like the full-size version each bite tastes.

Ingredients

• Refrigerated pie crusts: for convenience and consistent results select ones that feel cold and pliable with no cracks in the packaging
• Granny Smith apples: provide bright tartness and hold their shape look for firm and unbruised fruits
• Sugar and light brown sugar: for balanced sweetness always break up any brown sugar lumps before measuring
• Cinnamon and nutmeg: for that classic apple pie warmth buy fresh ground spices for fullest aroma
• All-purpose flour: thickens the filling so juices do not run out sift for a smooth mixture
• Vanilla: rounds out the flavors choose pure vanilla extract for best taste
• Egg: for golden color and sealing crust seek out eggs with intact shells and no cloudy whites
• Water: combines with egg for egg wash filtered water if possible
• Sanding sugar: for sparkle and crunch use if you want extra texture on top

Step-by-Step Instructions

Prepare the Equipment:

Lightly spray a standard twelve-count muffin pan with nonstick spray and set it aside The pan needs to be completely dry before spraying so the pies do not stick

Make the Egg Wash:

In a small bowl beat the egg with one tablespoon water using a fork until very well mixed Then set aside for later use

Make the Apple Filling:

Peel core and cut apples into very small quarter inch cubes Make sure the pieces are even so they cook evenly Place apples in a medium bowl Add vanilla and then sprinkle the flour sugar brown sugar cinnamon and nutmeg directly over the apples Stir everything together until all apples are coated and the mixture looks glossy

Cut the Pie Crusts:

Unroll the pie crusts on a lightly floured surface Cut out twelve rounds with a four-inch cutter Gather any scraps and set aside Work quickly so the dough stays cold

Line the Muffin Pan:

Gently press a dough circle into each muffin cavity Press from the center outward so no air is trapped Brush the bottom of each crust with the egg wash to form a moisture barrier

Fill the Pies:

Using a spoon divide the apple mixture evenly among the crusts Pack the apples down slightly to fit as much filling as possible in each cavity

Make and Place the Lattice Tops:

Roll the leftover dough thin and cut into strips less than a quarter inch wide Make the strips slightly longer than the muffin cup width Arrange six strips for each pie in a lattice pattern Overlap strips then press the edges gently into the rim to seal

Finish and Bake:

Brush the lattice with the egg wash and sprinkle sanding sugar if using Bake in a preheated oven at four hundred twenty five degrees for about twenty to twenty five minutes until the crust is golden and juices bubble Place the pan on the center rack for even browning

Cool and Remove:

Let the mini pies cool in the pan for five to ten minutes Run a thin knife or small spatula around each pie to loosen if needed Transfer carefully to a wire rack to finish cooling They firm up as they cool

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My favorite part is watching the sanding sugar bubble and sparkle in the oven It always reminds me of baking with my grandmother who sprinkled sugar over everything for a festive touch These are guaranteed to be a hit at any holiday party

Storage Tips

Store leftover mini apple pies covered on the counter overnight For longer freshness keep them in the fridge for up to four days Warm gently in the oven or toaster to restore their crispness Paper towels in the container help absorb any excess moisture and keep crusts flakey

Ingredient Substitutions

You can use homemade pie dough or your favorite gluten free crust in place of ready made If Granny Smith apples are not available try Honeycrisp or Braeburn for similar tartness and texture Add a splash of lemon juice if the apples you use are especially sweet

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Serving Suggestions

Serve mini apple pies warm with a scoop of vanilla ice cream or drizzle of caramel sauce They make wonderful additions to lunchboxes or as hand pies for picnics For a special touch dust each with a hint of powdered sugar before serving

American Pie Tradition

These mini pies take their cue from classic American apple pie a symbol of comfort at fall gatherings Miniaturizing the dessert lets everyone enjoy their own special serving reminiscent of individual treats at state fairs and bake sales

Recipe FAQs

→ What type of apples work best for mini apple pies?

Granny Smith apples are ideal for their tart flavor and firm texture, but Honeycrisp or Braeburn are also good choices.

→ Can I use homemade pie crust instead of store-bought?

Yes, homemade crust works wonderfully and adds a personal touch—just roll to the same thickness for even baking.

→ How do I prevent the pies from sticking to the muffin pan?

Lightly coat the muffin pan with nonstick spray and gently run a thin knife around the edges after baking to release each pie.

→ Is it necessary to use egg wash on the crust?

Egg wash gives the crust a lovely golden sheen and helps sanding sugar adhere, but it can be omitted if desired.

→ How long will these mini pies stay fresh?

Store covered at room temperature for a day, or refrigerate in an airtight container for up to four days for best results.

→ Can these pies be made ahead for parties?

Yes, they can be baked one day in advance and kept covered until serving. Reheat briefly for a warm dessert.