Mini Apple Pies
Mini Apple Pies are bite-sized versions of the classic American dessert, featuring flaky pastry crusts, a gooey apple filling, and an irresistible crumb topping.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: 4th of july dessert, classic american dessert, individual dessert, mini apples
Servings: 12 pies
Calories: 358kcal
Author: Jennifer Debth
Crust
- 1 (14.1 oz) box refrigerated pie dough one box should contain 2 (9-inch) crusts
Crumb Topping
- 1/2 cup
old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup chopped pecans
- 1/2 cup brown sugar packed
- 1/2 teaspoon
ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
Filling
- 2 tablespoons unsalted butter
- 4 tablespoons apple juice divided
- 1 teaspoon vanilla extract
- 4 medium granny smith apples peeled and chunked (about 4 - 5 cups)
- 1 teaspoon cinnamon
- 1/2 cup brown sugar packed
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- Ice cream or whipped cream for serving
Crust
Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.
Roll out the 2 pie crusts side by side on a clean surface.
Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).
Combine remaining dough together and roll back out, then cut 4 more rounds. You will end up with 12 rounds of pie crust.
Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside in fridge until ready to use.
Crumb Topping
Place oats, flour, pecans, brown sugar, cinnamon, baking soda, salt, and butter together in a medium sized bowl.
Stir to combine, then set aside.
Filling
Melt butter over medium heat in a medium sized sauce pan.
Stir in 3 tablespoons apple juice, vanilla, apples, cinnamon, brown sugar, and salt.
Bring to a simmer, cover and cook, stirring occasionally, for 4-6 minutes or until the apples have slightly softened.
In a small bowl, whisk together cornstarch and 1 tablespoon apple juice. Slowly stir into the apple mixture.
Continue simmering, uncovered, until the apples are soft and the mixture has thickened, about 2 minutes.
Spoon the apple mixture evenly into the 12 pie dough slots.
Evenly top with the crumb topping.
Bake in prepared oven for 40 minutes, or until the pie crust is golden brown and the filling is bubbly.
Cool for 20 minutes, then remove from the muffin tin and serve with whipped cream or ice cream.
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Serving: 1pie | Calories: 358kcal | Carbohydrates: 51g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 263mg | Potassium: 154mg | Fiber: 3g | Sugar: 25g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg