MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)
These little tasty treats are always a hit. They taste just like an apple pie, except they are mini sized and easy to eat. They are great to take to a party because there is not cutting and serving needed. People always rave about these. I think their pretty tasty too! My hubby loves to eat them warm with vanilla ice cream on the side. Maybe a little caramel sauce drizzled over top! Mmmmm...
Provided by Sarah in New York
Categories Dessert
Time 38m
Yield 12 pies, 12 serving(s)
Number Of Ingredients 9
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!
EASY MINI APPLE PIES
I had some refrigerated pie crusts I needed to use up, so threw this together. Too easy and quick. I wasn't able to get a picture of them as they disappeared to fast! I am going to try peach pie filling soon.
Provided by pines506
Categories Dessert
Time 40m
Yield 8 pies
Number Of Ingredients 4
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.
Nutrition Facts : Calories 279.5, Fat 11.7, SaturatedFat 3.8, Cholesterol 23.2, Sodium 223.9, Carbohydrate 41.3, Fiber 2, Sugar 12, Protein 3.4
EASY MINI APPLE PIES
Mini pies are ideal when you are entertaining a crowd. You can prepare them a day ahead, fill with a variety of fillings and no slicing is needed.
Provided by McCormick Kitchens
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 267.4, Fat 13.1, SaturatedFat 4.5, Cholesterol 5.1, Sodium 175.2, Carbohydrate 35.5, Fiber 1.9, Sugar 14.4, Protein 3
WARM APPLE POCKET
Warm, delectable, and aromatic - apple pockets are the perfect treat on a cold fall or winter day.
Provided by WALLYJ
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
- Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
- Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 45.3 g, Cholesterol 31.2 mg, Fat 22.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 364.5 mg, Sugar 12 g
EASY APPLE MINI-PIES (APPLE PIE)
These things are so good that your family will have you making them all the time. If you like the little apple pies at McDonald's, these ones are TEN times as good and not gluey-tasting because you use fresh apples. They also make an elegant dessert for dinner parties and few desserts could be cheaper or easier to pull off when you're pressed for time because you can do everything but the baking in advance. I developed this recipe after giving it a lot of thought and my very first batch came out perfect. This recipe handles "mistakes" really well but I have prepared detailed instructions to make it as easy as possible for you -- just make sure that you read the recipe all the way through prior to starting. The crust comes out soft and tender. Prep time does NOT include marinating time but does include apple peeling time. Enjoy!
Provided by Bone Man
Categories Pie
Time 1h15m
Yield 10 mini-pies, 10 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 390.6, Fat 9.8, SaturatedFat 3.8, Cholesterol 9.6, Sodium 473.8, Carbohydrate 74.1, Fiber 5.6, Sugar 41.9, Protein 5.1
HAND-HELD APPLE PIES
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
EASY MINI APPLE PIES
These mini apple pies are easy to make using canned buttermilk biscuits!
Provided by mary
Categories Desserts Pies Apple Pie Recipes
Time 30m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 650.8 calories, Carbohydrate 34.3 g, Cholesterol 12.8 mg, Fat 56.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 10.5 g, Sodium 560.6 mg, Sugar 12.2 g
MINI APPLE CRUMBLE PIES
Miniture apple crumbles, perfect for parties or snacking!
Provided by edwardsc
Time 45m
Yield Makes Pies
Number Of Ingredients 12
Steps:
- First, stew the apples:
- Peel, core and finely chop (1-2 cm cubes) the apples and put in a small saucepan with a lid.
- Add the water and caster sugar, cover and bring to the boil, then turn down the heat to allow them to stew while you make the bases. Keep an eye on how soft they are becoming, they should be ready in about 10 minutes. Remove from the heat when they resemble apple crumble filling.
- To make the bases:
- Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg.
- Mix the flour and cinnamon, then sift into the batter. Finally add the oats and fold it all together.
- Grease a 12-hole mince pie tin and use a tablespoon to divide the base mix evenly between them. Put to one side while you make the topping.
- To make the topping:
- In a mixing bowl, use your fingers to crumble together the butter and flour, until they form crumbs.
- Add the sugar and crumble it into the butter and flour until the whole mix resembles fine crumbs.
- Assemble and bake:
- Flatten each spoonfull of batter, and use your finger or the back of a spoon to make an indent in each base.
- Use a teaspoon to add the stewed apple to form a small mound on top. Leave 1-2mm of batter visible at the edges beneath the apple. Spoon the crumble topping over each pie to cover the apple and base.
- Bake for 10â15 minutes or until golden brown. Cool slightly in the tin, then turn out onto a wire rack with the aid of a rubber spatula.
- Serve warm, if possible.
MINI APPLE PIES RECIPE BY TASTY
Katie attempts to make classic apple pie, but miniaturized! These little pies are packed with flavor and are perfect for sharing. Add them to a bowl and pour milk over, or serve them on a platter as tiny desserts!
Provided by Katie Aubin
Categories Desserts
Time 2h10m
Yield 20 pies
Number Of Ingredients 19
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!
Nutrition Facts : Calories 147 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams
MINI APPLE PIES
I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!
Provided by Lisawas
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 614.3 calories, Carbohydrate 83.1 g, Fat 29.9 g, Fiber 5.2 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 468.6 mg, Sugar 35 g
MINI APPLE PIES
Made these with some Pillsbury piecrusts we had in the freezer for way past their time and these are great --- recipe says it makes 20 - we made 12, but also used a coffee mug for the biscuit cutter - so my coffee mug may have been bigger than the 3 inches recipe specifies. Also these freeze great! Recipe source: local newspaper
Provided by ellie_
Categories Tarts
Time 40m
Yield 20 mini pies
Number Of Ingredients 8
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.
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