Mini Apple Pies

4.50 from 6 votes

These Mini Apple Pies are a cozy treat baked right in your home. With a buttery, flaky crust and cinnamon-spiced apple filling, this dessert for two is perfect for date night!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American, Vegetarian

Keyword: Mini Apple Pies

Servings: mini apple pies

Author: Chelsea Lords

Cost: $4.56

Equipment

2 ramekins
Sheet pan (15" x 10")

Ingredients

Crust

Cooking spray
1 cup flour
1/4 teaspoon salt
1/3 cup shortening butter-flavored
3 tablespoons ice-cold water

Filling

2 small apples I like Honeycrisp! 1¾ cups
1 teaspoon lemon juice
1 teaspoon flour
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 tablespoon unsalted butter

Topping

1/4 tablespoon unsalted butter
1/2 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

US - Metric

Instructions

Preheat the oven to 425℉. Spray two 4-ounce ramekins with cooking spray and set aside.
Combine flour and salt in a small bowl. With a pastry cutter, cut in the shortening until the shortening pieces form small bits. Slowly add in water 1 tablespoon at a time. Knead the dough as little as possible and shape into a large ball. Wrap the ball of dough in plastic wrap and place in the fridge.
Peel, core, and chop apples into small pieces and lightly toss them in lemon juice. In the same bowl, add flour, cinnamon, nutmeg, granulated sugar, and brown sugar, stirring until apples are evenly coated with the spiced mixture.
Remove dough from fridge and roll it out. Using the ramekins inverted, cut out 2 circles of dough. Place the circle of dough in the bottom of the ramekins. Rip off some dough and place the dough around the edges of the ramekins. Make sure dough is thin so it cooks properly.
Stuff apple filling into ramekins and pack tightly. Cut the ½ tablespoon butter into tiny pieces and top the pies equally with butter.
Cover the pie with another circle piece of dough or create a lattice top (see note 1).
From the “Topping section,” melt butter and brush over pies with a pastry brush. Stir together the sugar and cinnamon and sprinkle on top of pies.
Place pies on a sheet pan and bake for 8 minutes at 425℉, then reduce to 350℉ and bake for 25-30 minutes. Cover pies with a foil tent if they brown too much.
Remove from oven, let cool, and enjoy!

Notes

Note 1: For the lattice crust, cutting the two pastry circles for the bottom crust, cut 1/2-inch strips from the remaining dough. Moisten the rim of the bottom crust with a bit of water. Lay two strips in an X, then weave the rest in an in-and-out pattern. When finished, trim the excess dough and crimp the pie crust edges to seal. Brush the lattice crust with melted butter and sprinkle with cinnamon and sugar.

Nutrition