Mini Apple Pies

Recipe by Jackie LokCuisine: DessertsDifficulty: Moderate
Servings

40

servings
Prep time

2

hours
Cooking time

40

minutes

Ingredients

  • 7 store-bought 9 inch pie crusts

  • 2 1/2 sticks butter, chilled

  • 2 tablespoon all-purpose flour

  • Canola oil cooking spray

  • Apple filling
  • 1100 g chopped apples, chopped (half honeycrisp and half granny smith)

  • 3 1/2 tablespoon lemon juice

  • 175 g brown sugar

  • 52 g all-purpose flour

  • 3 1/2 teaspoon ground cinnamon

  • 3 1/2 teaspoon vanilla extract

  • 1/2 teaspoon ground nutmeg

  • Apple sauce
  • 1/2 cup apple cider

  • 1/2 tablespoon butter

  • 2 teaspoon cornstarch

  • Tool
  • 2 12 count-muffin tins

Directions

  • Preparation
  • Chop the apples and add the lemon juice to prevent browning.
  • Cut each stick of butter in 24 slices. Place it in the fridge until baking.
  • Add the sugar, flour, and spices to the chopped apple until fully combined. Cover with plastic wrap and chill in the fridge until assemble the pies.
  • On a floured surface, roll out the pie crust slightly about 1/2 inch wider than the original pie crust.
  • Use a 3 1/2 inch cookie cutter or cup to cut out 8 circles. Re-roll any scrap pieces to cut out more circles.
  • Transfer the mini pie crusts to a cookie sheet and cover with plastic wrap tightly. Chill in the fridge until assemble the pies.
  • Combine all the apple sauce ingredients in a saucepan over medium heat. Cook until thicken.
  • Spray 2 12-count muffin pan with cooking spray. Remove the mini pie crusts from the fridge. Cut 2 triangles on the edge of each circle opposite of each other. Gently press the mini pie crust down and around the sides of muffin pan. Make sure the mini pie crust fits snuggly. Overlap the seam and press gently to close the seam.
  • Top the mini pie crust with the apple filling to the edge and add 1 teaspoon apple juice or apple sauce.
  • Cooking
  • Preheat the oven to 425.
  • Place a slice of chilled butter on top of each mini pie.
  • Bake for 20-25 minutes until golden brown and bubbly.
  • Remove from the oven and set aside to cool for 10-15 minutes.
  • Once cool to handle, work around the pie crusts with a knife to loosen up the mini pie from the muffin tin. Transfer the mini pies to the wire rack to cool completely.
  • Store in an airtight container without crowding and not layering on top of each pie. Store in room temperature.
  • Re-heating
  • Pre-heat the oven to 350.
  • Bake for 5-10 minutes until warm.

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