Imagine biting into a perfectly golden, flaky pastry that cradles a warm, cinnamon-spiced apple filling – these Mini Apple Pies are about to become your new obsession! Whether you're looking to impress guests, treat your family, or simply indulge in a delectable dessert that's both adorable and delicious, these bite-sized pies are the answer to your culinary dreams. With just 40 minutes from start to finish, you'll create a dessert that looks like it came straight from a professional bakery, but can be easily made right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 package puff pastry, thawed
- 3 medium apples, peeled and diced
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with non-stick cooking spray or parchment paper liners.
- Peel and core the apples, then dice them into small, uniform cubes approximately 1/4 inch in size.
- In a medium mixing bowl, combine the diced apples, granulated sugar, cinnamon, and lemon juice. Gently toss until the apples are evenly coated with the sugar mixture.
- On a lightly floured surface, carefully roll out the thawed puff pastry sheet. Use a round cookie cutter or glass approximately 3 inches in diameter to cut out 12 circles for the pie bases.
- Press each pastry circle into the prepared muffin tin, ensuring the dough slightly overlaps the edges of each cup.
- Spoon the prepared apple filling into each pastry-lined cup, filling them about 3/4 full to allow room for the top crust.
- Cut additional pastry circles for the pie tops, slightly smaller than the base circles. You can use a slightly smaller cutter or trim the edges to fit.
- Place the top crusts over the filled pies, pressing the edges gently to seal. Use a fork to crimp the edges and create a decorative seal.
- Brush the top of each mini pie with the beaten egg, which will help create a golden, shiny finish when baked.
- Using a sharp knife, cut 2-3 small slits on the top of each pie to allow steam to escape during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let the mini pies cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for an extra delightful dessert.
Tips
- Keep your puff pastry cold: Thaw it in the refrigerator and work quickly to maintain its flakiness.
- Cut apples uniformly: Consistent 1/4-inch cubes ensure even cooking and a perfect texture.
- Don't overfill: Leave some space in each pie to prevent filling from bubbling over.
- Egg wash is key: A light brush creates that beautiful golden-brown, glossy finish.
- Let them rest: Allowing pies to cool slightly prevents burning and helps set the filling.
- Get creative with toppings: Try a scoop of vanilla ice cream, a drizzle of caramel, or a sprinkle of powdered sugar for extra wow factor.
- Make ahead: These mini pies can be prepared and refrigerated before baking, perfect for advance party prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 20mg
