Easy Mini Apple Pies
An easy, homemade mini apple pie recipe that is perfect for your Thanksgiving dessert table or backyard 4th of July barbeque. The pies are baked in an oven tin and topped with cinnamon and walnuts.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 spatula
- 12-cup muffin tin
- 1 round cookie cutter
- 1 cooling rack
- 1 cutting board
- 1 Chefs knife
Ingredients
- 3 Pie crusts unbaked
- 1/2 cup Butter unsalted, melted and cooled
- 3 Apples medium
- 3/4 cup Walnuts optional
- 3/4 cup Sugar granulated
- 1/2 cup Brown Sugar light
- 2 tbsp Cinnamon
Instructions
Prep
- Preheat oven to 350.
- Remove pie crusts from the refrigerator and let the dough come to room temperature before rolling them out.
- Spray a 12-cup muffin tin with canola oil and set aside.
Prepare apple pie mixture
- Melt the butter in a small bowl. Be careful not to overheat. Set aside.
- Dice the apples into tiny cubes. Place in a large mixing bowl.
- Dice the walnuts. Add to the large mixing bowl with the apples.
- Add the melted butter, sugars, and cinnamon to the large bowl with the apples and walnuts. Mix to combine.
Preparing the pies
- Unroll the room-temperature pie crusts using your hands.
- Using a cookie cutter, create 9 circles on each pie crust, for a total of 27 mini pies.
- Place a mini pie crust in each cavity of the muffin tin.
- Using a large serving spoon, fill the pie crust with the apple pie mixture. Repeat for the remaining 11 cups. (You will need to repeat this entire step two more times, for a total of 27 mini pies).
Bake
- Place the prepared muffin tin in the 350-degree oven for 15-17 minutes.
- Remove from the oven and let the mini pies sit in the tin for 3-5 minutes.
- Transfer the mini pies to a cooling rack to cool completely.