Apple pie is my husband’s favorite dessert. It’s the only dessert that Charles gets excited about. Recently I made Mini Apple Pies and I loved how they turned out. There is nothing cuter than a mini pie, and they much such a lovely presentation at a dinner party. A huge plus is that you don’t need to worry about slicing a serving a full pie – something which can easily turn into a messy disaster.
These Mini Apple Pies walk the line between sweet and tart. Sometimes apple pies can be so sweet that you can miss the flavor of the apple itself. This recipe lets the apple shine through. It’s cooked to the point of being tender, but not mushy. It still has the slightest hint of crispness to it. The vanilla and cinnamon merely exist in the background to compliment and amplify the taste of the apple.
I usually bake with Granny Smith Apples, but this time I picked up Fuji Apples instead, and I preferred them! I think their flavor is a little crisper and bolder. I think that Granny Smiths have a more sour taste than Fuji Apples. I might be using Fuji for all of my baking going forward!
I used store-bought pie crust (the type that comes in rolls) and it is a huge time saver. The active preparation time for this recipe is only 15 minutes. I baked the pies in 4-ounce aluminum foil ramekins. I still have hundreds of these in my closet after using them to make 126 mini quiches for the Steve Harvey Show.
This recipe makes 10 mini apple pies. Just enough to serve at a dinner party. If you are having more guests you could easily double the recipe.
I recommend serving these mini apple pies warm with a scoop of ice cream on top. Vanilla ice cream is a traditional pairing for pie, but sometimes I like to use caramel ice cream instead.
Yields 10 mini pies
20 minPrep Time
30 minCook Time
50 minTotal Time
- 3 Apples
- 3/4 cup Dark Brown Sugar
- 1 teaspoon Vanilla
- 1 tablespoon Lemon Juice
- 1 tablespoon Flour
- 1 pinch of Salt
- 2 tablespoons, plus 1 tablespoon Melted Butter (separated)
- 1/2 teaspoon Cinnamon
- 2 rolls of Pie Crust, at room temperature
- Start by heating your oven to 375 degrees. Then prepare the pie crusts. Use a biscuit cutter to cut out 8 circles from each roll of pie crust. Knead and roll out the remaining dough, cutting 4 more circles. Then roll out 10 of the dough circles increasing their size by 1/3. Place these circles of dough in the ramekins, lightly pressing the dough up the sides of the ramekins. Set the remaining dough circles aside, you will use these for the tops of the pies.
- Peel the apples and chop them into thin slices. Place the apple slices in a medium bowl. Add the brown sugar, vanilla, lemon juice, flour, salt, 2 tablespoons of melted butter, and the cinnamon. Stir to mix.
- Divide the apple filling between the 10 pie crusts. Then place the remaining circles of dough on top of the pies, and use a fork to seal the pie crust in place.
- Bake the pies for 20 minutes. Then remove from the oven and brush with 1 tablespoon of melted butter. Return the pies to the oven for 10 minutes letting them become golden brown. You can serve the pies warm or a room temperature. Add ice cream on top if you like.
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