Description
Flaky, buttery crusts cradle tender apple slices tossed in cinnamon, nutmeg, and a hint of lemon. Baked until golden, these mini pies emerge with sweet steam and crisp edges—perfectly warm and comforting.
Ingredients
- 2 sheet refrigerated pie crusts
- 2 medium apples peeled cored and thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon all purpose flour
- 1 large egg beaten
- 1 tablespoon water
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out pie crusts on a lightly floured surface and cut out 12 circles using a 3-inch cutter.
- In a bowl combine apple slices lemon juice granulated sugar brown sugar flour cinnamon and nutmeg until evenly coated.
- Place 12 crust circles on the prepared baking sheet and divide the apple mixture evenly among them.
- Cover each with a second crust circle pressing the edges together to seal and crimp with a fork.
- Whisk egg and water to make an egg wash and brush over the top of each pie.
- Cut a small slit in the top of each pie to vent and bake for 20 to 25 minutes until golden brown.
- Cool on a wire rack for 10 minutes before serving.
Notes
- Use tart apples like Granny Smith for balanced sweetness.
- Dough can be made from scratch or bought refrigerated to save time.
- Mini pies can be frozen before baking and cooked from frozen adding a few extra minutes.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.