Mini Apple Pies are straightforward to make fall dessert, and they’re as scrumptious as they’re cute! Though these are small, they’ve actually ny pie taste. This traditional fall dessert made in bite-sized model shall be an enormous hit in your subsequent celebration and the right addition to any vacation dessert unfold.
If you happen to wish to attempt extra twists on conventional apple pie, examine my Apple Pie Cookies and Copycat Mc Donald’s Apple Pie, too.
Apple Pie Cups
Have you ever ever tried to make a pie in a muffin tin?! Remodeling common pie right into a bite-sized treats is so enjoyable.
These Mini Apple Pies has all there’s to like about traditional pie, however cups are excellent for events, and look cute on vacation desk, too. Additionally, they’re straightforward to move, straightforward to serve, and even simpler to eat. They’re completely portioned and this easy dessert you’ll be able to simply choose up and luxuriate in.
Apple Pie Cups are really easy to make utilizing store-bought pie crust and easy home made apple pie filling. Briefly, the right mini dessert for fall!
You’ll be able to serve them effervescent and heat straight from the oven with a scoop of vanilla ice cream and caramel on prime, or take pleasure in cooled. Nevertheless, they’re scrumptious both manner!
How To Make Mini Apple Pies
NOTICE!!! This recipe is known as mini, as a result of these are apple pie cups, however they’re baked in common muffin pan, not in a mini muffin pan.
To make all the pieces simpler, use store-bought pie crust. You may make home made pie crust, however whit recipes like this one, I wish to take the shortcuts and use store-bought pie crust.
Preheat the oven to 425℉. Frivolously spray commonplace 12-counts muffin pan with nonstick cooking spray and put aside.
Apple filling is only a easy combination of chopped apples, sugar, mild brown sugar, flour, cinnamon, vanilla, and a touch of nutmeg. Mix chopped apples with remaining components and stir collectively till the apples are evenly coated and put aside.
Unroll the pie crusts, and utilizing a 4-inch spherical cutter lower out 12 circles. Press every circle into the cavities of the muffin pan and evenly brush the underside of every pie crust with the ready egg wash.
Divide the apple pie filling between the entire cavities within the muffin pan.
You may make a lattice prime, weave it, or simply organize three strips of dough lengthwise and three strips throughout. And if it appears as a an excessive amount of bothering to you merely lower a decorations utilizing small cookie cutters and scatter over the filling. Collect all pie crust scraps, and roll out. Utilizing a pointy knife or pizza cutter lower into ¼ thick strips for the lattice prime crust. Lower the strips so they’re simply barely longer than cavity of your muffing pan. Prepare the strips right into a lattice. Lay out the lattice crust on prime of the apple filling and gently press the sting of the strips right down to safe.
Brush the lattice tops with the egg wash, sprinkle some sanding sugar(non-obligatory) and bake about 20-25 minutes, or till the crust is evenly golden brown and the filling is bubbly.
Take away from the oven and put aside to chill for 5-10 minutes, then rigorously take away the mini pies from the pan and switch to a wire rack to complete cooling. If the pies are caught to the pan, use a skinny knife or spatula to run round and launch the apple pie cups from the pan.
You’ll be able to serve them heat or cooled. Retailer leftovers coated on the counter for the following day, and for longer storage place them within the fridge, as much as 4 days.
Mini Apple Pies
Description
Mini Apple Pies are straightforward to make fall dessert, and they’re as scrumptious as they’re cute!
Components
- 2 refrigerated pie crusts
- 3 cups chopped apples (4 medium-small Granny Smith apples)
- 1/4 cup sugar
- 1/4 cup mild brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 egg
- 1 Tablespoon water
- sanding sugar-optional
Directions
- Preheat the oven to 425℉. Frivolously spray commonplace 12-counts muffin pan with nonstick cooking spray and put aside.
- Utilizing a fork, barely beat an egg and 1 tablespoon of water, and put aside.
- Peel, core and cube apples into small, ¼ inch cubes and place in a medium bowl. Add 1 teaspoon vanilla and the combination of two Tablespoons flour, ¼ cup sugar, ¼ cup brown sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg and stir properly till the apples are evenly coated, and put aside.
- Unroll the pie crusts and utilizing a 4-inch spherical cookie cutter, lower out 12 circles. Gently press every circle into the every cavity of muffin pan.
- Brush the underside of every crust with the egg wash.
- Divide the apple combination evenly between cups.
- Collect all pie crust scraps, and roll out skinny. Utilizing a pointy knife or pizza cutter lower into lower than ¼ thick strips for the lattice prime crust. Lower the strips so they’re simply barely longer than cavity of your muffing pan. You’ll need 6 stripes for every prime. Prepare the strips right into a lattice. Lay out the lattice crust on prime of the apple filling, trim the surplus and gently press the sting of the strips right down to safe.
- Brush the lattice tops with the egg wash, sprinkle some sanding sugar and bake about 20-25 minutes, or till the crust is evenly golden brown and the filling is bubbly.
- Take away from the oven and put aside to chill for 5-10 minutes, then rigorously take away the mini pies from the pan and switch to a wire rack to complete cooling. If the pies are caught to the pan use a skinny knife or spatula to run round and launch the apple pie cups from the pan.
- You’ll be able to serve them heat or cooled. Retailer leftovers coated on the counter for the following day, and for longer storage place them within the fridge, as much as 4 days.
