Mini Apple Pies

13 Mini Pies
1 hr 5 min

Apple pie is classic that I love. There is nothing like a piece of warm apple pie with a scoop of vanilla ice cream on top. So I thought making these mini apple pies was a great idea. Then you don’t have to worry about cutting anything. You can just grab your pie and go. This recipe makes 13 mini apple pies. If you would like to make the apple filling in advance it can be stored in an air tight container in the fridge for several days or in the freezer for longer storage. I hope you enjoy this recipe as much as I do.

Recipe details
  • 13  Mini Pies
  • Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min
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Ingredients

  • 2 Large Apples
  • 2 T Unsalted Butter
  • 1/4 c Brown Sugar
  • 1 T Corn Starch
  • 1/2 tsp Apple Pie Spice
  • Pinch of Salt
  • 1 t Vanilla Extract
  • 1 t Lemon Juice
  • 4 - 9 inch pie circles
  • ***When working with your dough be careful not to over work it. If your dough is roll and rerolled too many times it will become tough and not tasty. That is one reason I recommend four pie crusts and we will only reroll scraps one time in this recipe.
Egg Wash
  • 1 Egg
  • 1 T Water
Instructions

In a little container mix together your brown sugar and corn starch. Make sure to mix it really well. You don't want to have any lumps or bumps from the corn starch in your pie filling later.
In a pan add your butter, apples, brown sugar corn starch mix, apple pie spice, and your salt.
With your pan on a medium to low heat. Mix the apples with your spatula to get them nice and coated with the brown sugar and spices.
Casually stir the apples in the pan while they cook for 5 minutes. A dark brown juice will start to form in the pan. It will be runny at first but it will begin to thicken up. Don't worry.
As it starts to thicken add your vanilla and lemon juice.
Continue to cook the apples on a medium heat until the brown juices are thickened and coats the apples. When you tilt the pan the juice should very slowly slide down the pan, and coat your apples thickly.
Put your filling in a bowl and place it in the fridge to cool while you prep your pie crusts.
***When working with your dough be careful not to over work it. If your dough is roll and rerolled too many times it will become tough and not tasty. That is one reason I recommend four pie crusts and we will only reroll scraps one time in this recipe.
Roll out your first two 9 inch pie crusts and cut thirteen 3 inch circles out of them. You should be able to get 7 out of one crust and 6 more out of the second crust.
Save the left over dough scraps from cutting your circles. Push them together and reroll them into a 9 inch long strip about a quarter of an inch thick.
Cut the dough into strips for your lattice. Your strips should be a half of an inch wide. Then cut the strips in half to be four and a half inches long per strip. If you have a pizza cutter this goes quickly.
Take your last two pie crusts and cut each of them into half inch strips. Then cut the strips in half. Your strips should be four and a half inches long each.
Now its time to assemble your pies.
Place your pie circles flat on a baking sheet lined with parchment paper or pan spray.
Use a pastry brush to brush the outer edges of the circles with a little egg wash.
Put some apple pie filling in the middle of each dough circle. Make sure each circle has roughly the same amount. You should have just enough for all 13 pies.
For the lattice each pie is going to get eight strips total. Four of them will be going horizontally and four of them will be going vertically. The way we are laying these out is not traditional and I think is a little easier and creative.
Starting with your first pie lay one strip vertically across the pie.
Then lay another strip horizontally across the pie. Repeat this until all eight strips are on the pie. Four going horizontally and four going vertically. When placing the strips leave a little bit of room between the strips for air flow while the pies are baking.
Now take your circle cutter and press it down around the edges of your pie to cut off the excess dough around the sides. Before you pick up the circle cutter remove the extra pie crust from around the pie and save it just in case you need it to make more strips later.
Then gently pick up your cutter from around the pie. You should have a cute neat pie.
Press down the edges of the pie to secure the top strips to the bottom crust.
Now repeat these steps to the rest of your pies. ** If you run out of strips us the extra dough from the cut edges and try to only re roll them once.
Once all of your pies are done brush the top of each pie with egg wash. Make sure to brush all the nooks and corners so your crust can bake to a nice golden brown.
Pre heat your oven to 375 degrees.
Bake your pies for 30 to 35 minutes or until they are a beautiful golden brown.
Let them cool and enjoy!
Tips
  • ***When working with your dough be careful not to over work it. If your dough is roll and rerolled too many times it will become tough and not tasty. That is one reason I recommend four pie crusts and we will only reroll scraps one time in this recipe.
  • ** If you struggle with making a lattice and would like a visual guide on how to make this recipes please see the YouTube video above.
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