2 ½cupspeeled and chopped apples, about 4 medium apples
⅓cup(66 g) granulated sugar
2tablespoonsflour, or cornstarch
1teaspoonground cinnamon
⅛teaspoonground cloves or allspice
Pinchof salt
½teaspoonvanilla extract
1egg, for egg wash
Coarse sugar for sprinkling on top
Instructions
Preheat oven to 425° F. Grease a standard muffin tin.
Filling: Place apples in a large bowl. Add sugar, flour, cinnamon, ground cloves, salt and vanilla, then stir until apples are evenly coated. Set aside.
Lightly grease a standard 12-cup muffin tin. Roll out the pie dough and use a 4-inch round cookie cutter to cut the dough. Place each dough circle into the prepared muffin tin. Use your thumb to press the dough down in the center and gently up the sides of each cup. Reroll scraps and use mini cookie cutters to cut out shapes as decor on top of the pies.
Transfer filling to prepared muffin tin and fill each cup (about 2 to 3 tablespoons per mini pie). Place cut out shapes on top of the mini pies. Whisk egg with 1 Tablespoon water and brush the crust with the egg wash. Sprinkle with coarse sugar.
Bake mini apple pies for 20 to 25 minutes or until crust is golden brown and filling is bubbling. Let pies cool in the pan for 10 to 15 minutes before transferring to a wire rack to continue cooling. Serve warm or at room temperature.
Notes
Pie crust: Either use my homemade pie crust recipe or use store-bought pie crust.Apples: Granny Smith, Honeycrisp or Braeburn apples are best for baking.Store mini pies in an airtight container in the refrigerator for up to 3 days. Pies are best when they are eaten the day they are baked.Freeze mini pies after they have cooled completely. Place in a freezer bag or airtight container and freeze for up to 3 months. For best results, individually wrap pies in plastic wrap.