Mini Apple Pies (Easy, Cozy & Freezer-Friendly Treat!)
If you're dreaming of warm cinnamon and buttery crusts that fit right in your hand, these mini apple pies are calling your name. They're everything we love about fall baked into adorable little parcels. Perfect for sharing... or not. You decide.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter cubed
- 6 to 8 tablespoons ice water
- 3 medium apples peeled and diced
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon flour
- 1 egg
- 1 tablespoon milk
Instructions
- In a large bowl, whisk together flour and salt.
- Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Divide in half, wrap each disc in plastic, and chill for at least 30 minutes.
- In a medium bowl, mix the diced apples with brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Toss well to coat and set aside.
- Preheat your oven to 425°F and line a baking sheet with parchment.
- Roll out one dough disc on a floured surface and cut out 3 to 4 inch circles.
- Spoon a little apple mixture into the center of each circle.
- Top with another dough circle and gently press the edges to seal.
- Use a fork to crimp the edges and cut a tiny slit on top for venting.
- Whisk the egg with milk and brush the tops for that golden shine.
- Bake for 18 to 22 minutes or until the crusts are golden and flaky.
- Let cool slightly before serving or storing.
Notes
Use tart apples like Granny Smith for balance. Don’t overfill to avoid bursting, and chill the assembled pies for 10 minutes before baking for best shape.