MINI APPLE PIES
These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!
Provided by Danielle
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
- Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
- In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
- Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
- Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
MINI APPLE PIES RECIPE BY TASTY
Katie attempts to make classic apple pie, but miniaturized! These little pies are packed with flavor and are perfect for sharing. Add them to a bowl and pour milk over, or serve them on a platter as tiny desserts!
Provided by Katie Aubin
Categories Desserts
Time 2h10m
Yield 20 pies
Number Of Ingredients 19
Steps:
- Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
- In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
- Preheat the oven to 450°F (230°C).
- Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
- Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
- Add 1 teaspoon of filling into each pie shell.
- Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
- Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
- Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
- Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
- Pipe the meringue into tiny dollops on the prepared baking sheet.
- Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
- Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
- Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams
MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)
These little tasty treats are always a hit. They taste just like an apple pie, except they are mini sized and easy to eat. They are great to take to a party because there is not cutting and serving needed. People always rave about these. I think their pretty tasty too! My hubby loves to eat them warm with vanilla ice cream on the side. Maybe a little caramel sauce drizzled over top! Mmmmm...
Provided by Sarah in New York
Categories Dessert
Time 38m
Yield 12 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
- In food processor blend flour, salt and butter until it looks like little peas.
- Add in water and blend just until it looks like it's sticking.
- Take out and combine it by hand until well blended.
- Roll out on lightly floured surface until about 1/4 inch thick.
- Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
- Note: you can use the rest of the crust for anything you may want to do on top of the pies.
- Press each circle in muffin tins until all the way up each side, to form little bowls.
- Mix by hand all filling ingredients and spoon into muffin bowls.
- Cut up butter into 12 little pieces and place one piece on each pie.
- You can decorate them anyway you like with extra crust, or just leave plain.
- Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
- When cool, just loosen with a spoon and they'll come right out!
MINI APPLE PIES
Steps:
- Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
- For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
- Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
- For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
- To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.
MINI APPLE PIES
My kids set up an assembly line when making these snacks-one chops the apples and mixes the filling, one rolls out the biscuits, and one puts the pies together. -Marsha Dingbaum, Aurora, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
MINI APPLE PIES
I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!
Provided by Lisawas
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 614.3 calories, Carbohydrate 83.1 g, Fat 29.9 g, Fiber 5.2 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 468.6 mg, Sugar 35 g
EASY MINI APPLE PIES
These mini apple pies are easy to make using canned buttermilk biscuits!
Provided by mary
Categories Desserts Pies Apple Pie Recipes
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 650.8 calories, Carbohydrate 34.3 g, Cholesterol 12.8 mg, Fat 56.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 10.5 g, Sodium 560.6 mg, Sugar 12.2 g
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