Description
Mini apple pies are a delightful fall treat featuring sweet and spiced apple filling encased in flaky, golden-brown pie crusts. These bite-sized pies combine the warmth of cinnamon, nutmeg, allspice, and ginger with tender apples for a perfect year-round dessert that’s easy to make and share.
Ingredients
For the Filling
- 2 medium-sized Apples, peeled, cored, and diced
- ⅓ cup Brown Sugar
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Allspice
- ¼ tsp Ground Ginger
- Pinch of Salt
- 1 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch Slurry (1 tbsp cornstarch mixed with 1 tbsp cold water)
For Assembly and Baking
- 1 Package Premade Pie Dough (contains 2 crusts)
- All-purpose Flour for dusting
- 1 Beaten Egg for egg wash
- 1 tbsp Milk, Cream, or Water for egg wash
- Additional Coarse Brown Sugar for sprinkling
Instructions
- Prepare the filling: In a medium saucepan over medium heat, combine diced apples, brown sugar, cinnamon, nutmeg, allspice, ginger, salt, vanilla extract, and unsalted butter. Toss to coat the apples evenly and cook for about 5 minutes until the apples slightly soften. Stir in the cornstarch slurry gently to thicken the mixture. Remove from heat and allow the filling to cool slightly.
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) or follow the premade dough package instructions. Line a baking sheet with parchment paper.
- Roll and cut dough: On a lightly floured surface, unroll the premade pie crust. Use a round cutter to cut circles from the dough. Re-roll scraps as needed to achieve an even number of circles. Half of the circles will be the bottom crust, and the other half will be for the tops.
- Assemble pies: Place half of the dough circles on the prepared baking sheet as the bottom layer. Spoon about one tablespoon or more of the cooled apple filling into the center of each bottom dough circle. Use a knife to cut slits in the remaining dough circles to create vents for the tops.
- Seal pies: Place the top dough circles over the filled bottom crusts. Use the back of a fork to press down the edges, sealing the pies securely.
- Apply egg wash: In a small bowl, whisk together the beaten egg and milk, cream, or water to make an egg wash. Brush the top of each pie with the egg wash and sprinkle coarse brown sugar on top for a crunchy finish.
- Bake: Bake the mini pies for 20 to 25 minutes until they turn golden brown and the filling bubbles visibly. Remove from the oven and let cool slightly before serving.
Notes
- Make sure not to overfill the pies to prevent the filling from leaking during baking.
- The cornstarch slurry helps thicken the filling; stirring gently prevents lumps.
- You can substitute premade pie dough with homemade pastry dough if preferred.
- These mini pies freeze well; freeze before baking and bake from frozen, adding a few extra minutes to the baking time.
- Adjust spices to taste if you prefer a stronger or milder spice flavor.
- Use a round cookie cutter approximately 3-4 inches in diameter for perfect mini pies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
