Mini Apple Pies Recipe

Mini Apple Pies


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Apple Pie Filling Ingredients
  • 5 Granny Smith Apples, peeled, cored, and thickly sliced
  • 1.5 Cup sugar
  • 4.5 Tbsp sifted cornstarch
  • 3 Tsp lemon juice
  • 1.5 Tbsp pure vanilla extract
  • 1 Tsp ground cinnamon
  • 1/4 Tsp salt
  • 1/4 Tsp ground nutmeg
  • 1.5 Cup brown sugar
Sucré Pie Dough
  • 2 Sticks Unsalted Butter
  • 1/2 Cup Sugar
  • 1/2 Tsp Salt
  • 2 Egg Yolks
  • 3 Cup All Purpose Flour
  • 2 Tbsp Heavy Cream

How to make Mini Apple Pies

Filling Steps
  • In a large bowl combine peeled apples slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, nutmeg and brown sugar together.
  • Mix together until all the apples are coated with ingredients.
  • In large pot cook apples for 10-15 minutes on medium heat. Transfer to a sheet pan to cool.
  • Set aside apple mixture until you are ready to fill your pie shells.
Making the Pie Dough
  • In mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
  • Add salt and egg yolks to butter mixture on low speed, mixing until incorporated.
  • Slowly add flour and heavy cream and mix until dough comes together. Be careful not to over mix. Stop as soon as it comes together.
  • Wrap in plastic and chill in refrigerator for 25 minutes.
  • Roll out dough with a rolling pin on a floured surfaced until it is ¼" in thickness.

    Tip: Try to handle the dough as little as possible to keep it chilled.

  • Cut out an even number of 6” dough circles. This recipe should give you about 8 circles. Use 4 of them for the bottom crust of your pie, and the other 4 for the top crust of your pie. Press the dough circle into your 4" pie or tart pans. Trim the edges with a knife.
  • Cut a venting hole the size of a quarter out of the top layers of your pie dough. This will allow your pie to vent hot air when it is baking.
  • You can use the scraps as decorative accents on top of your pie, such as little hearts, fall leaves or pretty crisscross lattice.
Assembling the Pie
  • Preheat oven to 400°F
  • Once all your pie or tart tins are lined with dough chill for 15 minutes. Once chilled, prick the interior of your pie dough in the pan with a fork. This will prevent it from puffing up when you par bake it.

    Tip: You also have the option to fill your pre-baked shells with pie weightsor dried beans instead of pricking it with a fork. Just remember to line them with aluminum foil if you are doing this method.

  • Par bake for 5-7 minutes at 400 degrees. This will ensure a crispier crust after the filling is poured in.
  • Once your crust has been par-baked, generously fill with your apple mixture. Each shell should hold about 1 cup of apples.
  • Brush the edges of your pie with egg wash. Cover the tops of your pies with the top layer. Press into bottom layer of dough to seal the sides. This can be done with a fork, or crimping the edges with your fingers for a fluted pattern.

    Tip: Egg wash can be made with 1 egg, a little water and a pinch of salt beaten together.

  • Chill for 15 minutes before baking.
  • Lightly brush tops of pie with egg wash for a shiny finish.
  • Bake for 8-10 minutes at 400 in the center of your oven. Turn oven down to 350 and bake for an additional 20-25 minutes, or until crust is a nice golden brown.
  • Cool the pies on a rack until ready to eat. Serve with vanilla bean ice cream and enjoy!
Get all the scoop on Mini Apple Pies!
Question from the Chef

“what are your favorite pie recipes?”

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