Mini Apple Pie Recipe

[ 20 ] November 19, 2012 |

 

Mini Apple Pie These mini Apple Pies or Apple Pie Cupcakes are adorable, delicious and fun to make. They are made in muffin tin.

Easy and quick to put together, they can be made in advance.

Mini Apple Pie Recipe

They are two-three bite sized treats, they will disappear fast.

The buttery crust, with a scrumptious filling is all you want from your apple pie.

Mini Apple Pie Recipe

With Thanksgiving being in only a couple of days, there is still some time to bake some pie.

Top with ice cream or whipped cream for a delicious dessert!

5.0 from 3 reviews
Mini Apple Pie Recipe
 
Author:
Serves: 7-8
Ingredients
  • 1 cup flour
  • 6 tablespoons butter, cold and cubed
  • 2 tablespoons (or a little more) ice water
  • 1 tsp salt
  • 1 tsp sugar
  • Ingredients for the filling:
  • 4-6 apples
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 tbs flour
  • 1 tsp vanilla extract
Instructions
  1. Cut your butter into small cubes. Using a mixing bowl and a fork, mix butter into the flour.
  2. Add salt and sugar. Then add your ice water and mix well until a dough forms. Start with the 2 tablespoons of ice water, and if it isn’t coming together like a dough, start adding a little bit more at a time. Wrap dough in saran wrap and leave in the fridge for 30 minutes.
  3. Peel and chop your apples
  4. Mix brown sugar, white sugar, cinnamon, flour, salt and vanilla extract together in the mixing bowl
  5. Add those apples to the above mixture
  6. Get the dough out from the fridge.
  7. Place ¾ of the dough between two lightly floured pieces of wax or parchment paper and roll out until it is pretty thin
  8. Use a small bowl (I used a custard bowl or ramekin) to cut out little circles of dough that are slightly larger than the size of the circles in the cupcake tin
  9. Place circles into an un-greased cupcake tin, using a fork to poke little holes in the bottom
  10. Fill them up with apple mixture!
  11. Roll out the remaining ¼ of dough and cut small strips to use as the lattice top.
  12. Bake the pies for 35-40 minutes at 375 degrees.

 

 

Mini Apple Pie Recipe

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Desserts, Sweets

Comments (20)

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Sites That Link to this Post

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  1. Great fingerfood. Ideal for all types of get-togethers and parties. Must add this one to my collection. Many thanks

  2. Christin says:

    I had a lot of apples from my local orchard that were about to go bad and I wanted something different than the average pie. I just made these and they are perfect! I especially liked this recipe because my Mom has a severe peanut allergy, but without nutmeg I can bring her over a batch. These were so delicious I didn’t miss the nutmeg or alternative ‘pumpkin pie spice’ most recipes call for.

  3. Laurie says:

    These were delicious, but how many should it make? I only had enough dough for 7…did I not roll it thin enough?

  4. Cassandra says:

    What wonderful little pies! I have always wanted to try making pastries this small but never got around to it. Thank you for sharing with the world!

  5. Ryan says:

    Just tried this recipe and it came out wonderful. Thank you so much for sharing this. I’ll be sure to add it to my collection of recipes and use it again in the future!

  6. Andy says:

    Really good little pies!!! My family loved them!!!!!

  7. Teala says:

    If I opted to use canned pie filling would I still add the sugars and other ingredients listed under Filling? Thank you!

  8. Shannon says:

    Would store-bought/pre-made pie crusts work?

  9. rita says:

    How do I keep my dough from shrinking?

    • Marie Poulin Marie Poulin says:

      Rita, rest the pie dough for about 5 minutes after you roll it out onto your work surface and before you press it into your pie plate. Once it is in the pie plate, put it back in the fridge (or leave it on the counter if your kitchen is very cool) to rest for about 15 minutes before baking. This resting gives the gluten time to relax and will help keep your crust from shrinking during baking.

  10. Mariam says:

    Great pies!!

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