Apple Cinnamon Mini Pies Recipes

MINI APPLE PIES

Steps:

• Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
• In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
• Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.

APPLE-CINNAMON MINI PIES

Steps:

• Preheat oven to 350°. On a lightly floured surface, unroll pastry sheets. Using a floured 3-1/2-in. round cookie cutter, cut six circles from each sheet., In a small bowl, mix applesauce with 1-1/2 teaspoons cinnamon sugar. Place 2 teaspoons applesauce mixture on one half of each circle; dot with butter. Moisten pastry edges with some of the milk. Fold pastry over filling; press edges with a fork to seal., Transfer to ungreased baking sheets. Brush tops with remaining milk; sprinkle with remaining cinnamon sugar. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm or at room temperature.

MINI APPLE PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.

CINNAMON APPLE PERSONAL PIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix sugar, flour and cinnamon; stir in apple.
• Unroll 1 pie crust on lightly floured surface; roll to 12-inch diameter. Press mold on crust forming 4 dough circles. Turn mold over; place 1 dough circle into one side of mold, pushing down gently to fill mold, making sure dough is stretched to edge of mold.
• Spoon 1/4 cup apple mixture into center of dough circle. Place 5 cinnamon candies evenly over apple mixture. Lightly brush egg on edge of dough circle. Place second dough circle with air vent on top of filling, making sure scalloped edges match. Close mold; press to crimp and seal pie.
• Trace apple shape on pie with table knife, using light pressure. Lightly brush egg over apple design on crust; sprinkle 1 teaspoon red sugar over top.
• Prick top of crust with a fork in two places to allow steam to escape during baking.
• Carefully remove pie from mold; place on parchment paper-lined cookie sheet. Repeat with remaining pie crust dough and filling.
• Bake 20 to 25 minutes or until crust is golden brown. Cool 20 minutes.
• Pipe a small strip of green icing on pretzel stick, and press down on stem portion of apple. Use green icing to pipe a leaf shape on right side of stem. Repeat with remaining three pies.

MINI APPLE PIES

Steps:

• Using a rolling pin, flatten each biscuit into a 3-in. to 4-in. circle. Combine the apple, raisins, sugar and cinnamon; place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling and pinch to seal. , Place in ungreased muffin cups. Bake at 375° for 11-13 minutes or until golden brown.

EASY MINI APPLE PIES

Steps:

• Preheat oven to 350°F
• Spray 8 holes of a muffin tin with canola spray.
• Divide 4 canned biscuits in half. Roll each half on a floured surface until large enough to line a hole in the muffin tin.
• Repeat to line 8 holes.
• Combine apple pie filling, raisins and cinnamon.
• Fill each of the 8 muffin holes with mixture.
• Divide 4 canned biscuits in half. Roll each half on a floured surface until large enough to cover the mini pies. Repeat to cover 8 pies.
• Pinch seams on edges of each pie. Brush tops with egg white, then sprinkle with brown sugar.
• Bake at 350F for 13-16 minutes.

IMPOSSIBLY EASY SALTED CARAMEL APPLE MINI PIES

Steps:

• Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
• In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
• Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.

EASY MINI APPLE PIES

Steps:

• Melt butter in a skillet over medium heat. Cook and stir apples, sugar, cinnamon, vanilla extract, and salt in the melted butter until the apples are tender, about 5 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Flatten biscuit dough on a flat work surface. Place a portion of apple filling into the middle of each dough portion. Fold dough around the filling and pinch the edges together to seal.
• Fry pies in the hot oil until golden brown, about 10 minutes. Drain on paper towels.

MINI DUTCH APPLE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
• Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
• Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
• Scoop ⅓ cup of filling into each crust cup.
• Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
• Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
• Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
• Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
• Enjoy!

EASY APPLE MINI-PIES (APPLE PIE)

Steps:

• Peel, core, and slice the apples, dropping the slices into a bowl that is holding the 2 quarts of cold water and the juice of the 1/2 lemon. When the apples are sliced, stir them with your hand so that all the slices get coated with the lemon water. Then, drain the apples completely and place them in a bowl that has a cover and pour in 3/4 cup of the sugar, 1 tablespoon (3 teaspoons) of the cinnamon, and, 1/2 teaspoon of the allspice. Stir gently and allow this mix to marinate (covered) in the refrigerator for 24-48 hours.
• Once the apples have marinated and you are ready to bake your mini-pies, preheat your oven to 350-degrees F. (If you are having a dinner party, simply prepare the mini-pies in advance, ready to bake, by having them on the baking tray in the refrigerator, covered with cling wrap -- remove the cling wrap and stick them in the oven about 40 minutes before you intend to serve them).
• Lay out some parchment paper, or otherwise prepare a flat surface for rolling out the individual biscuits. Dust the surface with some of the flour and flip a biscuit on it to lightly coat both sides and roll it out with a rolling pin. (The kids LOVE to do this!). Add just a little additional flour to each side as needed to keep the dough from sticking to the rolling pin. (I like to rub flour on to my rolling pin before I start, and as needed thereafter). Continue to roll each biscuit until they are each about eight inches across. THEY DO NOT HAVE TO END UP BEING ROUND, OR PERFECT IN ANY WAY! As each crust is finished, stack them on a plate until they're all finished.
• On a work surface (I use a cookie sheet, but not the one I'll be baking on), lay out a crust and brush the edges with a hand-beaten mixture of the 2 tablespoons of warm water and the egg white. (Save the remaining egg white blend -- you'll need it again!) Then, after stirring the apples but NOT using the juice in the bottom of the bowl, place about 1/3 to 1/2 cup of the sliced apples on the center of the crust. Spoon on 1 1/2 teaspoons sugar over these apples and dot the apples with a little butter, about a teaspoonfull for each mini-pie.
• As each mini-pie crust is filled with the apple blend, fold it over, pressing together the egg-brushed edges so that they stick together. Do this any way you can to get it to stick -- it doesn't have to be pretty!
• Spray a large baking tray (I use a commercial half-sheet) with the cooking spray and lay out the closed pies on it so that they are not touching one another too much (or, at all if you can manage this). Then, poke each pie top 2 or 3 times with a fork as to allow steam to escape.
• Blend the topping by mixing 2 tablespoons of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of ground allspice in a small bowl. Mix these dry ingredients with a fork. Brush the tops of the mini-pies with the remaining egg white and then sprinkle on a good bit of the topping blend.
• Bake the mini-pies at 350-degrees F. for 30 minutes. Some of the butter will leak out onto the baking tray but this is normal. As soon as the mini-pies have baked for 30 minutes, remove them from the oven and use a sharp-edged spatula right away to transfer them either to a platter, or, to individual serving plates. Serve hot or very warm.
• OPTIONAL: A couple of scoops of good vanilla ice cream really gilds the lily on this sweet dessert!