Ingredients
Scale
- 2 medium apples (I like Granny Smith for a tart contrast, but you can use your favorite variety)
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (helps thicken the filling)
- 1 package (about 2 crusts) of refrigerated pie dough (store-bought makes it so easy!)
- 1 tablespoon butter (cut into small cubes)
- 1 egg (for egg wash)
- A pinch of salt (to balance out the sweetness)
- Optional: 1/4 cup chopped walnuts or pecans (for a little extra crunch)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). This gives it time to heat up while you’re assembling the pies.
- Prepare the apples: Peel, core, and slice your apples into thin wedges (about 1/4-inch thick). I like to use a mandoline slicer for uniform slices, but a sharp knife works just fine.
- Make the filling: In a medium bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. This creates a syrupy coating that will make the filling perfectly sweet and spiced. Add the cornstarch to thicken it up—this ensures the filling doesn’t turn runny while baking.
- Prepare the pie crust: Roll out the pie dough onto a floured surface. Use a round cutter (about 4 inches in diameter) to cut out circles of dough. You’ll need 16 circles in total (8 for the bottom and 8 for the tops).
- Assemble the mini pies: Press one dough circle into each cup of a muffin tin (make sure the cups are greased or lined with paper). This will form the base of your mini pies. Fill each cup with a heaping tablespoon of the apple filling. Then, place another dough circle on top of the apples and gently press around the edges to seal. You can crimp the edges with a fork for a decorative touch!
- Add butter and egg wash: Dot each mini pie with a tiny cube of butter, which helps the filling become rich and golden. Then, whisk the egg and brush the tops of the pies with the egg wash—this gives them that perfect golden, glossy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden and the filling is bubbly. If you notice that the crust is getting too dark before the pies are done, cover the edges with aluminum foil.
- Cool and serve: Let the pies cool for about 5 minutes before removing them from the muffin tin. Serve them warm, with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra indulgent!
Nutrition
- Serving Size: 8
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 2g