Mini Apple Pies Food

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 PIES

Steps:

• Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
• For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
• Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
• For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
• To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.

MINI APPLE PIES

Steps:

• Using a rolling pin, flatten each biscuit into a 3-in. to 4-in. circle. Combine the apple, raisins, sugar and cinnamon; place a tablespoonful on each biscuit. Dot with butter. Bring up sides of biscuit to enclose filling and pinch to seal. , Place in ungreased muffin cups. Bake at 375° for 11-13 minutes or until golden brown.

MINI ROSE APPLE PIES

Steps:

• Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
• Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
• Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
• Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
• Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
• Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
• Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
• Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
• Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.

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.

MINI FRIED APPLE PIES

Steps:

• Combine flour, crisco and milk and mix well.
• (I like to do this is a food processor).
• Roll into balls the size of a walnut.
• Flatten each with a rolling pin.
• Peel and dice apples.
• Cook apples, butter, spices and brown sugar together until tender.
• Cool slightly.
• Place one tablespoon of apple mixture in the center of each flattened ball of dough.
• Fold over and press edges with a fork.
• Fry in oil that has been preheated to 350° until golden brown on each side.
• Before serving, sprinkle with powdered sugar.

MINI APPLE PIES (SANDRA LEE)

Steps:

• 1. Pre-heat oven to 350°F
• 2. Warm the tortillas in a microwave to make them pliable. Divide the apple filling between the 4 tortillas. Fold in ends and then roll up each tortilla.
• 3. Place on an un-greased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar.
• 4. Bake for 20 minutes or until lightly browned.

MINI DUTCH APPLE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Unroll the pie dough and use a 4-inch (10 cm) round cutter to cut out 12 circles.
• Place each dough circle in a cup of the prepared muffin tin, pressing firmly against the sides to keep in place. Chill in the refrigerator for 15 minutes.
• Make the filling: In a large bowl, mix together the apples, cinnamon, sugar, cornstarch, and melted butter.
• Scoop ⅓ cup of filling into each crust cup.
• Bake until the edges of the crust begin to crisp and the apples begin to soften, about 15 minutes.
• Meanwhile, make the crumble topping: In a medium bowl, mix together the cookie crumbs, brown sugar, nutmeg, and melted butter.
• Remove the mini pies from the oven and top each with about 1 tablespoon of the crumble topping, covering completely.
• Return to the oven and bake until crumble is golden brown, about 5 minutes. Let cool for about 10 minutes before serving.
• 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.

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!