Mini Apple Pies are one of the most beloved desserts all around the world. Though the recipe has changed over the years, the delicious combination of sweet apples and flaky pie dough crust remains the same.
Whether you enjoy them warm from the oven or cold from the fridge, Mini Apple Pies from a muffin tin are always a welcome treat.
These small pies are simply baked in a muffin tin. You can make larger or smaller muffins, depending on what tin you have.
Measures for this mini apple pie recipe are for UK and the USA.
What kinds of apples to use?
There are many different types of apples that can be used for individual apple pies.
In our recipe we use Gala apples, but you can also use others, like Granny Smith, Honeycrisp, and Golden Delicious. Each type of apple has its own unique flavor that can enhance your pies.
When choosing apples for your mini pies, it is important to consider the texture of the fruit. Some apples, such as Granny Smith, are very firm and will hold up well during baking. Other apples, such as Honeycrisp, are softer and will break down more easily. Golden Delicious apples fall somewhere in the middle and are a good all-purpose choice.
How to store your mini apple pies?
To freeze your individual apple pies, place them in the freezer before they are baked. Wrap them with plastic wrap, then foil. Freeze for up to 1 month.
To serve your frozen baby apple pies: Preheat oven to 180 °C/160 °C fanforced. Unwrap pan. Discard plastic wrap and foil. Place pan on a baking tray. Bake for 45 minutes or until golden and heated through (cover with foil if over-browning). Stand in pan for 10 minutes. Serve.
Easy Mini Apple Pies
- 600 g Sweet Shortcrust Pastry Pie dough (US)
- 8 "Gala"apples peeled, cored and diced evenly
- ½ cup white sugar
- 1 tblsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 tblsps butter melted
- 20 ml cornflour
- Vegetable oil for greasing muffin tin
- Preheat the oven to 180°C (350°F).
- Lightly oil your muffin tin with the vegetable oil.
- On a lightly floured surface, roll the pastry out to a thickness of 3mm. Cut circles for the base of the pies. The circles should be big enough so that the edges extend slightly higher than the edge of the pan. This will enable you to seal the pies properly.
- Cut enough circles for the top of the pies. These should be slightly smaller than the bases. Ease the large pastry circles carefully into the pan.
- In a bowl, combine all the ingredients for the filling together and mix well. Taste to make sure there is enough sugar for your taste.Fill the dough with enough of the filling mixture so that it is heaped high above the edge of the pan.
- Place the pastry tops over the filling. Using a knife or a fork, seal the edges and decorate as you wish. Cut a small slit in the top. Glaze the tops with some milk.
- Bake in the oven for 25-30 minutes.
- Let them cool down until they are just warm and enjoy as is or with some homemade custard.