These mini pies actually use the same recipe as my traditional apple pie, I’m just using a muffin tin to make 12 individual pies. Because who doesn’t want to eat their very own pie!
Well aren’t these the cutest things ever! I think they will be making an appearance at Thanksgiving this year for sure.
Mini Apple Pies
- one recipe of Perfect Pie Crust
- 6 apples, peeled, cored and thinly sliced (Granny Smith, Fuji, Braeburn, Pink Lady)
- 3/4 cup sugar
- 1/4 cup flour
- 2 Tbsp. melted unsalted butter
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
Roll out dough on floured surface. Cut out rounds (should be about 4-5 inches in diameter) using an appropriate sized tupperware or lid of a large container. Place dough disk into muffin cup, gently pressing down to conform to cup. Mound apple slices into cup. Top with another disc of crust, crimping edges to seal. Alternatively, weave a lattice top crust.
Optional: brush with heavy cream and sprinkle with coarse sugar.
Preheat oven to 425 degrees F. Bake for 25 minutes, or until golden brown and bubbling. Let cool completely before removing from muffin tins. Makes 12.