Mini Deep Dish Apple Pies

Whisked Away
by Whisked Away
6 pies
1 hr

This year we are celebrating the holidays a little bit differently. Most likely, we will have fewer people around our tables which means less food. That led me to the idea of mini, or personal, desserts. So fun! I thought pies in a muffin tin would be perfect but then when I looked at a muffin tin it looked a little TOO small! Good thing I had a jumbo muffin tin because that was the perfect size. I opted for apple pies and they worked perfectly. They turned out to be Mini Deep Dish Apple Pies which, as it turns out, go very well with vanilla ice cream.

Mini Deep Dish Apple Pies
Recipe details
  • 6  pies
  • Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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For the crust
  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar, plus more for top of pies
  • 2 sticks unsalted butter, cubed
  • 4 tablespoons cold water
For the filling
  • 5 apples (I like fuji + galas)
  • 6 tablespoons granulated sugar
  • 4 tablespoons all purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 tablespoons heavy cream, for the tops of the pies
For the crust
In the bowl of a food processor, add flour, salt and sugar. Pulse to combine.
Add the butter and pulse until the biggest piece of butter is not bigger than the size of a pea.
Add the water, 1 tablespoon at a time, pulsing in between each addition.
Once the dough starts to form a ball, remove from the food processor. Place on plastic wrap, press into a disk, wrap in plastic and place in fridge until you are ready to assemble the pies.
For the filling
Peel, core, quarter and slice apples (about ¼” thick). Add to a medium bowl with sugar, cinnamon, flour, cinnamon and allspice. Mix well.
Cover and refrigerate for at least two hours. You can also leave them overnight in the fridge.
To assemble the pies
Preheat the oven to 400ºF.
Roll the dough into a disk about ¼” thick. With a 4 ½” cookie cutter, cut 6 circles. Roll each circle into a 6” circle. Place in jumbo muffin cups.
Re-roll the dough and cut into strips about ½” wide (for the lattice top).
Fill each muffin cup with apples. It will seem like a lot but they shrink when they cook.
Form a lattice on top of each cup. Trim edges and pinch to seal. Brush with heavy cream and sprinkle with sugar.
Bake for 10 minutes on 400ºF. Reduce the oven temperature to 350ºF and bake another 25 minutes or until crust is golden brown and the filling is bubbling.
Let cool in tin for 5 minutes then gently remove to serving plates.
  • You are the boss of the pie dough! No one will know if you have a patched a hole or a crack.
Whisked Away
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