It is a tradition I make some sort of apple dessert for Christmas dinner. I normally make a big apple tart or apple strudel but this time I wanted to make something smaller and not so complicated. These “Mini Apple Pies” turned out so cute and delicious!
I made my pie crust but only used half of it for this recipe. It made exactly six mini apple pies, perfect for my small family.
I just froze the other halt of the pie crust to use it another time. These pies are the perfect serving and topped with vanilla ice cream are out this world delicious.
Find the recipe below!
Mini Apple Pies
- 2 Granny Smith Apples (about 2 cups, diced)
- 1/8 cup sugar
- 1 tablespoon cornstarch
- pinch of salt
- 1/2 teaspoon cinnamon
- dash of cloves
- 1 egg
- sugar for sprinkling the tops
- –For the dough–
- 3 cups all purpose flour
- 2 tablespoons sugar
- pinch of salt
- 3/4 cup shortening
- 3/4 cup cold butter
- 1 egg
- 1 tablespoon white vinegar
- 5 tablespoons of Ice cold water
- Vanilla ice cream for serving
- Make the dough. In a food processor pulse flour, salt, and sugar until combined. Add the shortening and butter and pulse again until it resembles a coarse meal.
- lightly beat 1 egg with a fork and pour it into the mixture. Add the vinegar and with the motor running add the water, 1 tablespoon at a time and pulse until the dough comes together.
- Dump the dough on a flour surface and roll into a ball. Divide the dough in two and freeze one half for another time.
- Chill the rest of the dough in the refrigerator while you make the apple filling.
- Peel and dice the apple into small cubes, about 1/2″ in size. Transfer to a bowl.
- Add the sugar, cornstarch, salt, cinnamon and cloves, mix until combined and set aside.
- Preheat oven to 375 Degrees.
- Roll out the dough onto a well floured surface, about 1/8″ thick and cut six circles, about 6″ in diameter.
- Arrange each circle in a muffin tin cup, pressing it down and up the edges. Be careful not to stretch the dough too much.
- Fill each cup with the apple mixture.
- Roll out the remaining scraps and cut six smaller circles about 2 1/2″ in diameter or any other shapes.
- Whisk the remaining egg and brush the edge of the mini pie. Top each pie with one circle and gentle press down the edges to seal. Brush the top with the egg and sprinkle with sugar if desired and make a couple of small incisions on the top to let the steam escape.
- Bake for 25 minutes or until golden brown.
- Serve with vanilla ice cream. Enjoy!