Mini Apple Pies Recipe

I adore how the aromas of apple and cinnamon mingle with hints of lemon juice and granulated sugar in these Mini Apple Recipes. Using flaky refrigerated pie crusts and Granny Smith apples, this treat captivates me with its balance and simplicity. I find satisfaction in each naturally sweet bite today.

I’ve always been fascinated by how a simple dessert can totally transform an afternoon, and these Mini Apple Pies are no exception. I love working with ingredients that bring a bit of adventure into your kitchen.

I start with 2 refrigerated pie crusts that I thawed just right and fill them up with 4 medium Granny Smith apples which I carefully peeled, cored and diced. I mix in 1/3 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

Then I add a tablespoon of lemon juice, 2 tablespoons all-purpose flour (or cornstarch if you prefer a thicker filling), a pinch of salt, and mix in 2 tablespoons of diced unsalted butter. Whether you’re into recipes that feel like mini apple pie in a cup or a sort of apple pie muffins twist, this recipe promises a deliciously playful take on a classic treat.

Enjoy experimenting and tweaking as you go.

Why I Like this Recipe

1. I love how when I start making these apple pies my whole kitchen fills up with an amazingly warm and comforting smell, kinda like a big, cozy hug that reminds me of home.
2. I like that the recipe is super simple yet fun to make; even if I mess up a little with the dough or filling sometimes, it still turns out delicious and that makes me feel pretty proud.
3. I really enjoy the mix of textures and flavors, like the crispness of the apples mixed with the tender, buttery crust, that tasty combo always makes me smile.
4. I appreciate how flexible the recipe is; I can tweak little things like the amount of lemon juice or even try using cornstarch if I want the filling thicker, which makes the whole process a cool little adventure in the kitchen.

Ingredients

• Granny Smith Apples: High in fibre and vitamins; they deliver a tart, crisp bite balancing the filling’s sweetness.
• Granulated Sugar: Loaded with simple carbs, it makes the filling sweet and gives energy bursts.
• Ground Cinnamon: Brings warm aromas and a spicy note, enhancing the pie’s overall comfort taste.
• Lemon Juice: Adds a zingy, tangy twist that counteracts the sugars, brightening every bite nicely.
• Unsalted Butter: Lends creaminess and helps bind the filling, creating a flaky, rich crust youll love.
• All-Purpose Flour: Works as a thickener to hold apple juices, ensuring a smooth, well-rounded filling texture.
• Ground Nutmeg: Subtly spices the mix with earthy hints, giving a warm finish to the flavor.

Ingredient Quantities

• 2 refrigerated pie crusts (thawed, or use your own dough)
• 4 medium Granny Smith apples, peeled, cored and diced
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour (or cornstarch if you want a thicker filling)
• 2 tablespoons unsalted butter, diced
• A pinch of salt

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper

2. In a bowl, toss together the diced Granny Smith apples with the granulated sugar, brown sugar, ground cinnamon, nutmeg, lemon juice, flour, and a pinch of salt

3. Let the apple mixture sit for a few minutes so the flavors can mingle

4. On a lightly floured surface, roll out both pie crusts – if they’re not already thinly rolled – then cut them into roughly 4-inch rounds (a cup rim works fine here)

5. Place half of the rounds on the baking sheet and spoon a generous amount of the apple filling in the center of each, making sure to leave about a ½-inch border

6. Scatter a few small cubes of unsalted butter evenly over the filling

7. Top each with another round of dough and gently press the edges together to seal them, being careful not to squeeze out the filling; you can use a fork to help press the edges if you want

8. Cut a small slit on the top of each pie to let the steam escape

9. Bake for about 20 to 25 minutes or until the crust turns golden brown and the apple filling is bubbly. Let them cool a bit before serving Enjoy!

Equipment Needed

1. Oven (preheat to 375°F)
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and measuring spoons
6. Knife (for dicing apples and cutting slits in pastry)
7. Rolling pin
8. A cup rim or similar object to cut 4-inch rounds
9. Spoon or spatula (for scooping apple filling)
10. Fork (to help press and seal the dough edges)
11. Cooling rack or plate (for letting the pies cool)

FAQ

Mini Apple Pies Recipe Substitutions and Variations

• If you cant find Granny Smith apples, you can use a mix of tart apples like Honeycrisp or Pink Lady to get a similar flavor.
• If you dont have granulated sugar, kokosnuss sugar or even regular white sugar with a tiny bit less might work fine.
• If unsalted butter is missing from your fridge, go ahead and use salted butter instead, just cut down on the extra salt in the recipe.
• If you are low on lemon juice, mix a little bit of lime juice or even white vinegar diluted with water to keep the acid balance, but use less at a time.
• If you dont have all-purpose flour, you can use a gluten free blend or even stick to cornstarch for a thicker filling, though the texture might change a bit.

Pro Tips

1. Let the apple mixture sit for a bit longer than you normally would so all the flavours have time to really blend, making the filling even more delicious.

2. When you’re sealing the crust, make sure to not squeeze out all the filling. Using a fork to press the edges gently can help but just be careful.

3. If you want a thicker filling, you might try substituting some of the flour with cornstarch, but keep an eye on the consistency so it doesn’t get too gloopy.

4. For a beautifully browned crust, consider brushing a light egg wash on top prior to baking. It makes the pies look extra inviting and gives them a nice shine.