Easy Apple Mini Pies Apple Pie Food

MINI APPLE PIES

Steps:

• Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
• In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
• Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.

MINI APPLE PIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper and set aside.
• In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss.
• Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds).
• brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar.
• Bake pies on baking sheets for 20 minutes or until golden.

MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)

Steps:

• Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
• In food processor blend flour, salt and butter until it looks like little peas.
• Add in water and blend just until it looks like it's sticking.
• Take out and combine it by hand until well blended.
• Roll out on lightly floured surface until about 1/4 inch thick.
• Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
• Note: you can use the rest of the crust for anything you may want to do on top of the pies.
• Press each circle in muffin tins until all the way up each side, to form little bowls.
• Mix by hand all filling ingredients and spoon into muffin bowls.
• Cut up butter into 12 little pieces and place one piece on each pie.
• You can decorate them anyway you like with extra crust, or just leave plain.
• Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
• When cool, just loosen with a spoon and they'll come right out!

MINI APPLE HAND PIES WITH PIE CRUST RECIPE | SIP BITE GO

Steps:

• Shape pie crust dough into mini hand pie circles. Line two large baking sheets with parchment paper. Dust a large cutting board with a pinch of flour. To make the hand pie circles, use a 4" round cutter, or use a drinking glass. Spread the pie crust on the lightly floured work surface. You can use a rolling pin, if desired, to flatten out any creases in the dough and make the dough a little thinner, about ¼" thick. Lightly flour the circle cutter, and create as many circles as possible from the dough. To make the most hand pies possible, use all dough by forming leftover scraps into a ball and rolling it out to the same thickness as the other mini pie rounds. Lay the mini pie crust rounds on the parchment paper lined baking sheets, and pop them in the fridge for ~10 minutes to chill while making the apple pie filling.
• Cook apples and add pie flavors. Add butter to a large skillet on medium-high heat. Once butter starts to brown, turn the stove down to medium. Add apples, lemon juice, salt, white and brown sugar. Cook about 5 minutes, stirring regularly, until apples are softened. Add cinnamon and stir for about 1 minute until apples become sticky. Remove the pan from the heat so the apples stop cooking. Cool apple filling for ~10 minutes. To cool apples faster, transfer them to a flat surface like a baking sheet. Working with hot apples (instead of room temperature apples) will melt the dough, making it difficult to form beautiful mini hand pies.
• Assemble mini apple hand pies with pie crust. Preheat oven to 400 degrees F. Whisk together the egg and milk in a small bowl. Use a pastry brush to brush the outer ½" edge of the pie dough rounds with egg wash. Add about 3 apple wedges to the center of the hand pies. Fold over the dough rounds to make a half moon. Use your fingers to push together the egg washed edges of the dough to seal them. Use a fork to squish down the edges for beauty and to make a strong seal. Though, if some of the apple corners poke out, it's okay. Repeat for all mini apple pies. Use a sharp knife to make a 1" cross in the center of each pie, to release the steam while baking. Brush the tops of each hand pie with egg wash.
• Bake mini apple pies. Bake mini apple pies in the oven until the outside is golden brown, about 22-28 minutes. Cool for 20 - 30 minutes before serving.

EASY MINI APPLE PIES

Steps:

• Melt butter in a skillet over medium heat. Cook and stir apples, sugar, cinnamon, vanilla extract, and salt in the melted butter until the apples are tender, about 5 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Flatten biscuit dough on a flat work surface. Place a portion of apple filling into the middle of each dough portion. Fold dough around the filling and pinch the edges together to seal.
• Fry pies in the hot oil until golden brown, about 10 minutes. Drain on paper towels.

MINI APPLE PIES

Steps:

• Preheat oven to 425°F.
• Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
• Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
• In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
• Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
• Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

MINI APPLE PIES RECIPE BY TASTY

Steps:

• Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
• In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
• Preheat the oven to 450°F (230°C).
• Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
• Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
• Add 1 teaspoon of filling into each pie shell.
• Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
• Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
• Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
• Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
• Pipe the meringue into tiny dollops on the prepared baking sheet.
• Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
• Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
• Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
• Enjoy!

EASY MINI APPLE PIES

Steps:

• Preheat oven to 375.
• Lightly pat out one pie crust sheet.
• Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
• Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
• Fold dough over filling, crimp edges with a fork to seal.
• Repeat with remaining pie crust and filling.
• Place on a lightly greased cookie sheet.
• Cut a small slit in the top of each pie.
• Brush with egg and sprinkle generously with sugar.
• Bake for 25-30 minutes.

EASY MINI APPLE PIES

Steps:

• Preheat oven to 425°F. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
• Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
• For the Topping, mix brown sugar, flour, butter and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
• Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.

MINI APPLE PIES

Steps:

• Prepare the pie crust according to this recipe. Also, I recommend watching the recipe video for visual instruction before you start.
• In a large mixing bowl, mix together the chopped apples, sugar, cornstarch, ground cinnamon, and a pinch of nutmeg until combined. Set aside.
• Preheat your oven to 356°F (180°C). Lightly grease a standard 12-cup muffin pan (or use mini tart pans, *see blogpost above).
• Roll out ⅔ of the pie crust dough onto a lightly floured working surface, about ⅛-inch thick. Using a 4-inch round form (like a cookie-cutter, bowl, cup, or jar), cut out 12 circles of dough. Press each dough circle into the bottom of a muffin pan cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cups.
• Fill each cup with the Apple pie filling until nearly full, about 2-3 tablespoons per mini pie.
• Roll out the remaining pie dough to create a top crust to cover each pie. To make a lattice design, use a pizza cutter or knife and cut out thin strips of dough, then lace together to form a lattice as shown in the photos above. Cut out a circle of the weaved lattice dough just large enough to cover the top. Then, using a cake spatula, carefully place the lattice on top of the pie. Finally, gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed. (Alternatively, make a simple standard crust, *see recipe notes).
• Brush the tops of each pie with a bit of non-dairy cream, then sprinkle with some brown sugar as desired. Bake for about 25 minutes or until the pie crust is lightly golden brown and the filling starts to bubble. Remove from the oven and set aside to cool for 15 minutes. Then very carefully loosen the edges of each pie with a sharp knife and gently lift out from the muffin tin. Serve immediately or transfer to a wire rack to finish cooling.
• Enjoy as they are or serve with a dollop of ice cream and drizzle with caramel sauce!

EASY APPLE MINI-PIES (APPLE PIE)

Steps:

• Peel, core, and slice the apples, dropping the slices into a bowl that is holding the 2 quarts of cold water and the juice of the 1/2 lemon. When the apples are sliced, stir them with your hand so that all the slices get coated with the lemon water. Then, drain the apples completely and place them in a bowl that has a cover and pour in 3/4 cup of the sugar, 1 tablespoon (3 teaspoons) of the cinnamon, and, 1/2 teaspoon of the allspice. Stir gently and allow this mix to marinate (covered) in the refrigerator for 24-48 hours.
• Once the apples have marinated and you are ready to bake your mini-pies, preheat your oven to 350-degrees F. (If you are having a dinner party, simply prepare the mini-pies in advance, ready to bake, by having them on the baking tray in the refrigerator, covered with cling wrap -- remove the cling wrap and stick them in the oven about 40 minutes before you intend to serve them).
• Lay out some parchment paper, or otherwise prepare a flat surface for rolling out the individual biscuits. Dust the surface with some of the flour and flip a biscuit on it to lightly coat both sides and roll it out with a rolling pin. (The kids LOVE to do this!). Add just a little additional flour to each side as needed to keep the dough from sticking to the rolling pin. (I like to rub flour on to my rolling pin before I start, and as needed thereafter). Continue to roll each biscuit until they are each about eight inches across. THEY DO NOT HAVE TO END UP BEING ROUND, OR PERFECT IN ANY WAY! As each crust is finished, stack them on a plate until they're all finished.
• On a work surface (I use a cookie sheet, but not the one I'll be baking on), lay out a crust and brush the edges with a hand-beaten mixture of the 2 tablespoons of warm water and the egg white. (Save the remaining egg white blend -- you'll need it again!) Then, after stirring the apples but NOT using the juice in the bottom of the bowl, place about 1/3 to 1/2 cup of the sliced apples on the center of the crust. Spoon on 1 1/2 teaspoons sugar over these apples and dot the apples with a little butter, about a teaspoonfull for each mini-pie.
• As each mini-pie crust is filled with the apple blend, fold it over, pressing together the egg-brushed edges so that they stick together. Do this any way you can to get it to stick -- it doesn't have to be pretty!
• Spray a large baking tray (I use a commercial half-sheet) with the cooking spray and lay out the closed pies on it so that they are not touching one another too much (or, at all if you can manage this). Then, poke each pie top 2 or 3 times with a fork as to allow steam to escape.
• Blend the topping by mixing 2 tablespoons of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of ground allspice in a small bowl. Mix these dry ingredients with a fork. Brush the tops of the mini-pies with the remaining egg white and then sprinkle on a good bit of the topping blend.
• Bake the mini-pies at 350-degrees F. for 30 minutes. Some of the butter will leak out onto the baking tray but this is normal. As soon as the mini-pies have baked for 30 minutes, remove them from the oven and use a sharp-edged spatula right away to transfer them either to a platter, or, to individual serving plates. Serve hot or very warm.
• OPTIONAL: A couple of scoops of good vanilla ice cream really gilds the lily on this sweet dessert!

MINI APPLE PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
• In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
• Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.