Mini Apple Pies

So I was perusing Pinterest — in an effort to try something new — when I fumbled upon these miniature, apple pies. I had to give it a go! That said, I differed from the original recipe in the respect that I didn’t want to use canned apple pie filling or pre-made pastry dough. That wouldn’t be the “preppy” way to go about it! Long story short… the extra steps were totally worth it! Don’t you agree?

If you’ve tried these mini pies out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!  

These mini apple pies are an autumn favorite of mine. I love the way this lattice looks and the taste! I can’t explain how delicious they are and a huge part of that is the home made caramel. Each bite has the perfect combination of apple, caramel and flakey crunch.

If you’ve tried these cookies out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

A FEW NOTES

• The recipe makes a lot of filling. You can repurpose the leftovers into extra for topping pancakes, ice cream, or snacking.
• It’s easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer.
• If you’re short on time you can use frozen pastry dough; pre-made caramel and/or even store bought pie filling. That said, all the components are easy to make and you will DEFINITELY taste the difference if you take the time to make these from scratch.

STEPS TO MAKE THESE MINI PIES

1. Toss apples with sugar, spices and lemon juice. In a large pan melt butter butter then add apple mixture and cook at medium-high for about 2 minutes, cover reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
2. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
3. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.
4. In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. You can also  whiz together in a food processor. Shape into two disks, wrap in plastic and chill for 20 minutes.
5. Roll your pastry dough out to about 1/4″ thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.
6. Cut half of the dough into circles.
7. Cut the other half of the dough into narrow strips. You should keep this dough chilled until it’s time to assemble.
8. Brush with caramel you’ve made. Leave a border at the edge.
9. Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.
10. Arrange the lattice top and brush with egg wash again.
11. Cut and remove excess with the same round cutter you used for the base.
12. Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.

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Mini Apple Pies

Delicious home made apple pie filling and caramel surrounded by flakey pie crust. These mini pies are absolutely additive. Ingredients

Course Dessert

Cuisine American

Keyword mini apple apple pie, mini apple pies, personal apple pie

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 Mini Pies

Calories 134 kcal

Author jkanell

Ingredients

For the Filling:

• 2 tablespoons freshly squeezed lemon juice
• 3 pounds baking apples like Golden Delicious Cortland or Mutsu
• 2/3 cup sugar plus more for sprinkling on the pie
• 1/4 cup unsalted butter
• 1/4 teaspoon ground cinnamon
• Generous pinch of ground nutmeg
• 1 large egg lightly beaten

For the Dough:

• 2 1/2 cups flour plus more for rolling
• 4 tbs granulated sugar
• 1/2 tsp sea salt
• 16 tbs unsalted butter chilled
• 4 tbs ice water
• 2 tsp cinnamon
• 1 tsp all-spice
• 1/2 tsp ginger
• 1 egg for the egg wash

For the Caramel

• 1 cup brown sugar
• 5 tbsp butter unsalted
• 1/2 cup cream
• 1 tbsp vanilla extract
• 1 pinch salt generous

Instructions

For the Caramel

1. Combine ingredients in small pot and heat over medium-low heat while whisking. Cook 7-8 minutes. You will notice when the caramel begins to thicken.
2. Remove from heat and set aside.

For the Filling

1. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
2. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
3. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.

For the Crust

1. In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. You can also whiz together in a food processor.
2. Shape into two disks, wrap in plastic and chill for 20 minutes.
3. Roll your pastry dough out to about 1/4" thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.
4. Cut into circles.
5. Brush with caramel.
6. Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.
7. Arrange the lattice top and brush with egg wash again.
8. Cut and remove excess with the same round cutter you used for the base.
9. Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.

Recipe Video

https://www.youtube.com/edit?o=U&video_id=GPFBO5Rg0Fw

Recipe Notes

• The recipe makes a lot of filling. You can repurpose the leftovers into extra for topping pancakes, ice cream, or snacking.
• It’s easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer.
• If you’re short on time you can use frozen pastry dough; pre-made caramel and/or even store bought pie filling. That said, all the components are easy to make and you will DEFINITELY taste the difference if you take the time to make these from scratch.

Nutrition Facts

Mini Apple Pies

Amount Per Serving (1 mini pie)

Calories 134 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 3mg 1%

Sodium 130mg 5%

Potassium 180mg 5%

Total Carbohydrates 35g 12%

Dietary Fiber 4g 16%

Sugars 15g

Protein 2g 4%

Vitamin C 4%

Calcium 2%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

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