These adorable little pies have a buttery crust and sweet apple filling.
- 1 mini pie crust recipe
- 1 3/4 pounds apples, washed, cored and chopped into pieces the size of dimes
- 1.5 Tablespoons all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 1 1/2 tablespoons unsalted butter
Make Pie Crust: Make one recipe mini pie crust, then cut out and fit 6 circles into the muffin tin, making sure that there are no air bubbles on the bottom or sides of the pan. Chill for 30 minutes while you make your filling.
Make Filling: Adjust oven rack to middle position and preheat oven to 350°F. Upon prepping the apples, sprinkle the lemon juice over the slices to prevent browning. Mix the flour, sugar and spices together and add to the apple slices. Then add the lemon zest and butter, and mix.
Add the apple mixture to a baking dish and cover with aluminum foil. Bake for approximately 10 minutes until the apples are barely fork tender. Remove foil, mix, and cool completely.
Spoon the cooled apple filling into shells, all the way to the top. Lay four strips of lattice horizontally over each mini pie, and four strips vertically. Trim the over hang of the lattice strips, then push the ends of the lattice into the edge of the shells.
Brush all exposed crust with cream or egg wash, and sprinkle liberally with coarse sugar. At this point, if the pastry has gotten a bit warm, place directly into the freezer for 5-10 minutes.
Bake pies for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
After removing the mini pies from the oven, allow them to cool in the pan for 10 minutes before removing them with an offset spatula and placing them on a sheet pan to cool completely.
pastry cutter, pastry brush, baking dish, standard size muffin tin