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–+ servings
Mini apple pie sliced in half.

Mini Apple Pies

These mini apple pies contain the same fall flavors as the full sized version but in an easy to carry compact treat.
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Prep Time: 15 minutes
Cook Time: 13 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie mini pies, mini apple pies
Servings: 6 pies
Calories: 202kcal
Author: Jenna

Equipment

  • 1 corer
  • 1 peeler

Ingredients

  • 4-5 small apples (about 6 bigger apples)
  • 1/4 cup brown sugar
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon lemon juice
  • 1 tablespoons corn starch
  • 1 tablespoons water
  • 1 double pie crust (the kind from the refrigerated section of the grocery store or a homemade recipe for 2 pie crusts)
  • 1 large egg
  • 1 tablespoon water (for an egg wash)
  • 1 teaspoon granulated sugar (optional)

Instructions

  • Preheat your oven to 400 degrees.
  • Wash, peel, and core the apples.
  • Slice the wedges into 3 to 4 pieces.
  • Add the apples, spices, lemon juice, and brown sugar to a medium skillet set over medium heat.
  • Cook for about 5 minutes or until the apples begin to soften and release their juices.
  • Whisk together 2 tablespoons of water and 2 tablespoons of corn starch in a small bowl and mix into the apples.
  • Remove from heat and allow to cool for a few minutes before assembling the pies.
  • Roll out your pie crusts on a flat surface.
  • Using a mug or cup as a guide, cut 12 rounds out of the pie crust. You will need to smoosh the scraps together and roll them out again, but you should get about 12 total rounds. You could also use cookie cutters to make fun shapes or to make even circles if you have round ones.
  • Lay 6 or half of the pie crust rounds on a prepared cookie sheet. Spraying with non-stick spray can help prevent it from sticking.
  • Scoop about a 1/4 cup of apple pie filling into the center of each pie. If this seems to much, you can take some out or if it is too little, you can add more. You will likely have extra apple pie filling left when done. In either case, you want to leave some room around the edges so you can seal them.
  • For the tops, roll each out slightly to make it a bit wider.
  • Use a pastry brush to lightly dampen the edges of the bottom apple pies.
  • Place the slightly larger pie crust round over top of each filled bottom. You should be able to push the top and bottom pie crust together.
  • Use a fork to press the edges together to create a seal.
  • Once you seal all the mini pies, use a knife to cut one to two slices in the top of each to vent the steam or use a fork to cut a few holes in the center.
  • Before baking, whisk an egg and 1 tablespoon of water to create a wash.
  • Using pastry brush, brush the end wash over the tops and sprinkle with sugar as desired.
  • Place them in the oven and bake for about 12 to 15 minutes or until they turn golden brown.
  • Allow them to cool for a few minutes before serving.

Nutrition

Serving: 1pie | Calories: 202kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 21mg | Potassium: 257mg | Fiber: 5g | Sugar: 39g | Vitamin A: 155IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg
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