Made the cutest mini apple pies this weekend! This mini apple pies recipe has a filling that was perfect and full of that great fall cinnamon flavor. I served these at a small get together this weekend and they were perfect for that bite size dessert you are looking for! I highly recommend serving them warm if possible, but they were still amazing cooled off.
Let me start my review of these by saying that the tops took forever. I’ve never latticed a pie before and doing it on a mini scale for 18 pies was crazy. It took a long time and some of them turned out terrible because I couldn’t get the dough to cooperate with me! But once you push through and get everything done, they look absolutely adorable and are the perfect single serving of apple pie. The filling was easy enough to make. Like I’ve mentioned in previous reviews, peeling, coring and dicing several cups of apples is most of the prep work. I will say this recipe made too much filling, mainly because I think I used too many apples. But even with the 1/2 cup extra apples I filled twice as many muffins and still had filling leftover.
I would definitely make sure to buy two packages of dough. One package will be solely for the bottoms of the mini apple pies and one package solely for the tops of the apple pies. That would be my biggest suggestion based on my experience with this recipe. I would also be sure to let the dough thaw to room temperature so its easy to work with. Overall, this mini apple pies recipe turned out super cute and tasted great! I have no complaints with the taste and while they took a long time to make they were well worth the time!
Overall Review: 4.5/5
How to Make Mini Apple Pies
- 5 cups Apples peeled, cored and diced
- 1 tbsp Lemon Juice
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- pinch salt
- 2 cups Water
- 1 or 2 packages (2 9") store-bought pie crust
- 1 Egg beaten for egg wash
- Preheat oven to 425 degrees
- Grease a 12 cup muffin tin (and a 6-cup tin if making full amount) and set aside for later
- Peel, core and dice apples and put into bowl. Drizzle lemon juice on top and toss
- In another bowl mix granulated sugar, brown sugar, cinnamon, nutmeg and salt.
- Transfer to a saucepan on medium heat. Pour in water and stir to combine. Continuously stir to prevent sticking at bottom.
- While still on medium heat bring to a boil for 3 minutes so mixture gets thicker.
- Add apples and mix well. Bring to a boil again. Then reduce heat to low and let simmer for 10 minutes
- Once apple mixture is done simmering set aside to cool.
- While mixture is cooling (or done earlier) – take first pie crusts and a 3 1/2" circle to cut the bottoms of the pies. once you have your circles, place them in the pan and push them to cover the bottom and sides.
- On another pie dough, cut the pie into 1/2" strips and then into 2 1/2" smaller strips. Take 6 of the strips and criss cross them into the lattice form.
- For the lattice form, just cross them one over the other and repeat. The middle will be different than the bottom and top.
- Once the bottom crust is in, fill the muffin pin with the apple filling. About 2/3 full.
- After the filling is in, place your lattice tops on the top and cut any extra off.
- Use your egg wash to brush the tops of the pies
- Place in oven for about 15 minutes until tops are lightly golden.
- Absolutely best served warm and with some ice cream!