Apple Mini Pies

My in-laws called and said they were coming over and I didn't have time to go to the store. All I had was one crust that I hadn't used and 4 Gala apples.  I knew I didn't have enough to make a whole pie so I thought of just a few small ones for dessert.  Mini desserts are just as good! Right?

It was like making a pie, but a small version of it.  I used a muffin tin pan and from one single crust got 6 mini pies. I also had some apple filling left over. I think 3 apples would have been enough. I used a 4 inch cutter to make my pies. 

You could make a crumble for the top and had a few more pies, but I only needed 6 so I cut 3 inch rounds and then cut them into stripes for the top. 

If you have a 2 pie crust package, you would get 12 mini pies from this recipe. This recipe is for 12 mini pies. I made a half recipe.

Recipe                                                            Print

Apple Mini Pies

INGREDIENTS:

• 2 pie crusts homemade or store-bought
• 2 and 1/2 cups  chopped apples
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon ground nutmeg

INSTRUCTIONS:

• Preheat oven to 425°F.
• Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 4-inch cookie cutter (or a glass) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
• Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits tightly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
• In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (fill almost to the top).
• Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
• Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

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