Mini Apple Pies Recipe
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Last weekend I made my first pastry crust from scratch. It was for a tart recipe that I was trying out. The crust turned out fine but the filling was just kinda not right. I’ll be working on a redo for a later post. Anyway, I prepped two different crusts one that was gluten free for the tart and another regular crust for a second tart of some sort. I was a little tarted out when the first one flopped – kind of a bummer. So in hopes that the weekend wasn’t a total baking bust, I chose to go ahead and proceed with the second batch of pastry dough.
With a bunch of apples on hand I decided on apple pie. But not just one pie, many Mini Apple Pies for something a little different. Certainly just doing one pie would be easier but mini pies are a fun option for a change of pace.
Basically take your favorite pastry dough recipe, combined with apple pie or crisp filling. Pretty easy and really could be used for any type of pie filling.
I used the Rich Tart Crust recipe from one of my favorite cook books, “How to Cook Everything” by Mark Bittman. Normally I would’ve used a pie crust recipe but remember I was in tart mode earlier in the day. Use your favorite pastry crust recipe or even – if you can you even imagine – a prepared pastry dough.
The filling was based on the Apple Crisp recipe from the Betty Crocker cookbook with a few changes.
More pie recipes to try out:
- Pumpkin Pie with Toasted Pecan Praline Topping
- Peach Slab Pie Recipe
- Irish Cream Chocolate Pie Recipe
Mini Apple Pies Recipe
- 1 Pastry Crust Recipe
- 1/4 cup butter
- 4 apples diced, (Granny Smith, Fuji or favorite baking apple)
- 3/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pecans chopped
- 2 tablespoons melted butter
- 1/4 cup rolled oats
- 1 tablespoon brown sugar
- 1 teaspoon flour
- Preheat oven to 425-degrees F.
- Roll out dough to 1/8" thick on floured surface. Using a paper cupcake liner as a template cut out circles a little larger than liners. Line muffin tin with dough circles. Let the extra dough hang over the edge of tin. It's okay if it's not perfect.
- Bake mini pastry shells in oven for 12 minutes or until the shell is no longer raw but still pale. Remove from oven and reduce heat to 350-degrees F.
- In pan over medium heat, melt butter.
- Add apples, brown sugar, cinnamon, nutmeg, ginger and salt. Coat apples well and simmer about 2-3 minutes.
- Add pecans and continue to simmer for 2 more minutes. Remove from heat.
- Scoop a little of the mixture into each pastry shell. Be sure to press mixture down and fill to top.
- Optional Topping: Mix topping ingredients together and sprinkle a little on each mini pie.
- Bake 25-30 minutes in a 350-degrees F oven or until slightly golden brown. Be careful to not let crust burn.
Adapted from Apple Crisp Betty Crocker recipe.