Irresistible Mini Apple Pies Recipe – Perfect Small Delights!

Mini Apple Pies Recipe—a phrase that conjures images of heartwarming comfort and delightful indulgence, perfectly portioned for every craving. Imagine the quintessential comfort of a classic apple pie, now exquisitely miniaturized into individual servings, each a golden-brown treasure awaiting your discovery. While the grand apple pie has graced tables for centuries, a true symbol of warmth and hospitality often associated with American culture, this delightful take offers a charming, contemporary twist on a beloved tradition that originated in Europe.

Why You’ll Adore This Mini Apple Pies Recipe

What makes these individual treats truly exceptional is their sheer convenience and elegant presentation. Gone are the days of awkward slicing; simply grab a personal pie and savor every delightful mouthful. Each bite delivers that irresistible harmony of tender, spiced apples, often a blend of sweet and tart varieties like Granny Smith and Honeycrisp, nestled within a buttery, flaky crust that melts in your mouth. This Mini Apple Pies Recipe is not only incredibly easy to follow, but it also provides a fantastic solution for entertaining, offering a stress-free dessert that’s guaranteed to impress your guests, or simply to treat yourself to a perfect, cozy single serving. They’re adored for their nostalgic flavor, delightful texture, and undeniable charm, making them an instant favorite for any occasion.

Ingredients:

• For the Flaky Pie Crust: (This recipe yields enough dough for about 12-18 mini pies, depending on the size of your cutter and how thinly you roll your dough.)
  • 2 ½ cups (300g) all-purpose flour: I always reach for unbleached all-purpose flour for a wonderfully tender crumb and consistent texture in my “Mini Apple Pies Recipe.”
  • 1 teaspoon salt: A crucial ingredient that not only seasons the crust but also balances the sweetness of the apple filling, truly enhancing the overall flavor.
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes: This is the secret to an incredibly flaky crust. The colder your butter, the better! I often pop my cubed butter into the freezer for 10-15 minutes before I begin, just to ensure it’s super chilled.
  • ½ cup (120ml) ice water, plus 2-4 tablespoons more if needed: Again, the emphasis is on ice water. This helps maintain the cold temperature of the butter, preventing it from melting prematurely and inhibiting gluten development, which results in a tender, not tough, crust.
• For the Irresistible Apple Filling:
  • 6 medium-sized apples: For the best flavor and texture in our “Mini Apple Pies Recipe,” I love to use a combination of tart Granny Smith apples (they hold their shape beautifully) and sweeter, crisp varieties like Honeycrisp, Fuji, or Braeburn. This mix provides a delightful balance of sweet and tart.
  • ½ cup (100g) granulated sugar: The amount can be adjusted based on the sweetness of your chosen apples and your personal preference.
  • ¼ cup (50g) packed light brown sugar: This adds a lovely molasses flavor and a subtle caramel note that complements the apples wonderfully.
  • 2 tablespoons all-purpose flour or cornstarch: This is our thickening agent for the filling. Cornstarch tends to give a clearer, more glossy filling, while flour results in a slightly creamier, opaque consistency. Both work beautifully.
  • 1 teaspoon ground cinnamon: The classic, comforting spice that is absolutely essential for any apple pie.
  • ¼ teaspoon ground nutmeg: This warm spice pairs perfectly with cinnamon, adding depth and complexity to the apple flavor.
  • ⅛ teaspoon ground cloves or allspice (optional): For those who love an extra layer of warm, pungent spice. Use sparingly, as a little goes a long way!
  • 1 tablespoon fresh lemon juice: A splash of fresh lemon juice brightens the flavors of the apples and spices, and it also helps prevent the sliced apples from browning.
  • 2 tablespoons unsalted butter: Added to the filling, this enriches the flavor and contributes to a beautifully glossy and smooth consistency.
• For the Golden Finish:
  • 1 large egg: Used to create an egg wash, which gives our “Mini Apple Pies Recipe” a gorgeous, deep golden-brown shine during baking.
  • 1 tablespoon milk or water: Thins out the egg wash slightly, making it easier to brush evenly over the pie crusts.
  • 1 tablespoon granulated sugar (optional): For sprinkling on top of the pies before baking. This adds a lovely sparkling finish and a delightful crunch to each bite.

Preparing the Flaky Pie Crust (The Foundation of Our Mini Apple Pies Recipe)

1. Combine Dry Ingredients: In a generously sized mixing bowl, take your 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Whisk these two ingredients together thoroughly until they are completely combined. This initial step is really important because it ensures that the salt is evenly distributed throughout your flour, which is crucial for a perfectly seasoned crust that truly complements the sweet apple filling. I always spend a moment to make sure there are absolutely no lumps in the flour before I move on to the next stage.
2. Cut in the Cold Butter: Now, add your very cold, ½-inch cubed unsalted butter directly into the flour mixture. This is where the magic behind a wonderfully flaky crust truly begins! Using a sturdy pastry blender, two butter knives held crisscross, or even your fingertips (though you must work very, very quickly to avoid warming the butter with your hands), begin to cut the butter into the flour. Your ultimate goal here is to achieve a mixture where the butter pieces are roughly the size of small peas, with some slightly larger, bean-sized pieces still visible. These varying sizes of butter are incredibly important because they create those wonderful pockets of steam during the baking process, which in turn leads to that desirable, light, and flaky texture we all adore in a pie crust. It’s absolutely vital to avoid overworking the dough at this stage; we want distinct pieces of butter suspended in the flour, not a smooth, homogenous paste. If you notice your butter starting to soften or melt, don’t hesitate to pop the entire bowl into the freezer for about 5-10 minutes to firm it back up.
3. Add Ice Water Gradually: This step requires a gentle touch and careful observation. Begin to gradually add your ½ cup of ice water, one tablespoon at a time, mixing gently with a fork or your clean hands until the dough just barely starts to come together. The use of ice water is paramount here; it helps to keep the butter as cold as possible, further ensuring that flaky texture. You might discover that you don’t need all of the water, or conversely, you might require an additional 2-4 tablespoons beyond the initial ½ cup. The key indicator is to add just enough so that when you firmly squeeze a small handful of dough, it holds together cohesively without feeling sticky to the touch or crumbling apart. Be extremely careful not to over-hydrate the dough, as adding too much water can lead to a tough and less tender crust. My personal approach is to add a tablespoon, gently mix, and then assess the consistency before deciding if more water is needed. This conservative method gives me the best results every time.
4. Form and Chill the Dough: Once your dough has just come together, turn it out onto a very lightly floured surface. Gently gather the dough into a cohesive ball, being careful not to overwork it. Then, divide this ball in half, forming each half into a flat disk. Wrap each disk tightly in plastic wrap, ensuring no air can get to it. Now, place these wrapped dough disks into the refrigerator for at least 1 hour, or ideally for 2 hours. Chilling the dough is an absolutely non-negotiable step for achieving pie crust success! This period of refrigeration allows the gluten in the flour to relax, which makes the dough significantly easier to roll out later without shrinking back. More importantly, it re-solidifies the butter, which is absolutely vital for developing that incredible flakiness we’re aiming for in our “Mini Apple Pies Recipe.” I frequently prepare my dough the day before I plan to bake, allowing it to thoroughly chill overnight for optimal results.

Crafting the Irresistible Apple Filling

1. Prepare the Apples: First things first, take your 6 medium apples and carefully peel, core, and then thinly slice them. When I’m slicing, I aim for a consistent thickness of about ⅛-inch. This particular thickness is ideal because the slices cook down beautifully within the pie and fit perfectly into the smaller size of our mini pies. If the slices are too thick, they won’t soften adequately during baking, potentially resulting in crunchy apple bits. On the other hand, if they’re too thin, they might become overly mushy. Once all your apples are perfectly sliced, place them into a large mixing bowl.
2. Season the Apples: To the bowl containing your sliced apples, add the ½ cup of granulated sugar, ¼ cup of packed light brown sugar, and your chosen thickening agent – 2 tablespoons of all-purpose flour or cornstarch. Follow this with 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and if you’re feeling adventurous, the optional ⅛ teaspoon of ground cloves or allspice for an extra layer of warmth. Finally, pour in the 1 tablespoon of fresh lemon juice. Now, with a gentle hand, toss everything together until every single apple slice is evenly coated with this delightful sugar and spice mixture. The lemon juice serves a dual purpose here: it not only helps prevent the apples from turning brown but also adds a wonderful zesty freshness that beautifully cuts through the inherent sweetness of the filling.
3. Cook the Filling (Optional but Highly Recommended): For a truly superior “Mini Apple Pies Recipe” filling that is consistently tender and to prevent the common issue of a “gap” between the crust and the filling after baking, I wholeheartedly recommend slightly pre-cooking the apples. In a large saucepan or a sturdy skillet, melt the 2 tablespoons of unsalted butter over medium heat. Once the butter is shimmering, add your seasoned apple mixture to the pan. Cook the apples for approximately 8-10 minutes, stirring them occasionally. You’re looking for the apples to soften just slightly but still retain their shape and a bit of bite, and for the juices in the pan to begin thickening. Do not cook them until they are completely mushy; remember, they will continue to cook further inside the oven. Once they reach this stage, remove the pan from the heat and allow the apple filling to cool down completely before you even think about assembling your mini apple pies. This cooling step is absolutely vital – introducing warm filling to your delicate pie crust will cause the butter in the crust to melt prematurely, leading to a dreaded soggy bottom!

Assembling Your Adorable Mini Apple Pies

1. Preheat Oven and Prepare Baking Sheets: It’s time to get the oven ready for our delicious “Mini Apple Pies Recipe”! Preheat your oven to a cozy 400°F (200°C). While the oven heats up, take two large baking sheets and line them meticulously with either parchment paper or high-quality silicone baking mats. This crucial step not only prevents your beautiful mini pies from sticking to the trays but also makes cleanup an absolute breeze later on.
2. Roll Out the Dough: Carefully retrieve one disk of your thoroughly chilled pie dough from the refrigerator. Place it onto a lightly floured surface. With your rolling pin, begin to roll the dough out into a large, even circle, aiming for a thickness of approximately ⅛-inch. Consistency is key here; try to keep the thickness as uniform as possible across the entire circle. If you find that the dough is too stiff or resistant to rolling, simply allow it to sit at room temperature for a brief 5-10 minutes. However, be vigilant and ensure it doesn’t become too warm, as this can compromise the flakiness.
3. Cut Out Pie Bases: Now for the fun part! Using a 3-inch round cookie cutter (or if you prefer slightly larger mini pies, opt for a slightly bigger cutter), carefully cut out as many circles as you can from your rolled-out dough. From a single disk, you should typically yield about 8-10 circles. Once you’ve cut the initial batch, gently gather the dough scraps. You can re-roll these scraps once or twice to cut out a few more circles, just be mindful not to overwork the dough. As you cut them, carefully transfer these dough circles onto your previously prepared baking sheets.
4. Prepare the Tops: Repeat the entire rolling and cutting process with your second disk of chilled pie dough. For the tops of your “Mini Apple Pies Recipe,” you have several charming options to choose from, allowing for a touch of personalization:
   • Full Top Crust: Simply cut out more 3-inch circles, just as you did for the bases. Before placing them, remember to cut a few small slits in the center of each top crust. These slits are essential as they act as vents, allowing steam to escape during baking and preventing a soggy top crust. Alternatively, you could use a very small decorative cookie cutter (perhaps a mini apple shape or a star) to create these vents, adding an extra aesthetic touch.
   • Lattice Top: For a more classic and intricate look, use a pastry wheel or a sharp knife to cut thin strips (about ¼-½ inch wide) from your rolled-out dough. You can then weave these strips over the filling in a beautiful lattice pattern. While this option looks absolutely stunning, it does require a bit more time and patience.
   • Cut-Out Designs: This is often my personal favorite for mini pies because it’s incredibly cute and allows some of that lovely apple filling to peek through! Use small, festive cookie cutters (like stars, leaves, hearts, or even tiny apple shapes) to create charming designs. These cut-outs are then artfully placed on top of the filling, rather than covering it completely.

   Whichever design you choose, just ensure you have enough tops for all your pie bases.

5. Fill the Pie Bases: With your bases and tops ready, it’s time for the filling! Spoon about 1-2 tablespoons of your completely cooled apple filling into the center of each pie dough circle. Make sure to leave a small border of dough (approximately ½ inch) clear around the edge. It’s crucial not to overfill! This is a very common mistake that can lead to messy, bursting pies during baking. Aim for just enough filling to create a nice, gentle dome in the center.
6. Add the Tops and Crimp: Carefully place your chosen top crust design over the filling. If you’re using a full top crust, gently press the edges of the top and bottom crust together. You can then use the tines of a fork to firmly crimp the edges all around, creating a sealed border and a pretty, classic pie design. If you’ve opted for a lattice or charming cut-out design, meticulously arrange the strips or shapes neatly over the filling, gently pressing them down onto the bottom crust to secure them.
7. Prepare the Egg Wash: In a small bowl, whisk together your 1 large egg with 1 tablespoon of milk or water until it’s well combined and smooth. This concoction is our egg wash, which will work wonders in giving our mini pies that coveted golden, glossy finish.
8. Apply Egg Wash and Sugar: With a pastry brush, lightly and evenly brush the tops of each mini apple pie with the prepared egg wash. Be careful and precise; try not to let the egg wash drip down the sides of the pies, as this can cause the crust to stick stubbornly to your baking sheet. If you desire that extra sparkle and delightful crunch, now is the time to lightly sprinkle a little granulated sugar over the egg-washed tops.

Baking Your Golden Mini Apple Pies

1. Bake in Preheated Oven: With all your “Mini Apple Pies Recipe” creations beautifully assembled and glistening, carefully transfer the baking sheets into your preheated 400°F (200°C) oven. It’s always best to place them on the middle racks for even baking.
2. Initial High-Heat Bake: Allow the mini pies to bake for an initial 15 minutes at this higher temperature of 400°F (200°C). This crucial initial burst of high heat plays a significant role in helping to set the pie crust rapidly and encouraging the butter within the dough to create those wonderful, distinct flaky layers.
3. Reduce Heat and Continue Baking: After the initial 15 minutes have passed, carefully reduce the oven temperature to 375°F (190°C) and continue baking for an additional 20-30 minutes. During this second phase of baking, the crust will continue to deepen in golden-brown color, and the apple filling inside will finish cooking, becoming wonderfully tender, fragrant, and delightfully bubbly. Keep a close eye on them!
4. Check for Doneness: You’ll know your mini apple pies are perfectly baked when they boast a beautiful, rich golden-brown crust, and you can see the apple filling bubbling enticingly through any vents or open lattice work. If you notice your pies are browning a little too quickly before the filling seems fully cooked, you can loosely tent them with a piece of aluminum foil to shield the crust. To be absolutely certain the apples are perfectly tender, you can gently insert a thin skewer or a toothpick into one of the vent holes; it should slide in with very little resistance. And of course, the magnificent aroma of baked apples and cinnamon that will be filling your entire kitchen is often the best and most reliable sign of success!
5. Cool the Mini Apple Pies: Once your “Mini Apple Pies Recipe” masterpieces are baked to absolute perfection, carefully remove the baking sheets from the hot oven. Resist the urge to dive in immediately! Allow the mini pies to cool directly on the baking sheets for a good 10-15 minutes. This initial cooling period on the warm sheet helps them set further. After this, carefully transfer them to a wire rack to cool down completely. This thorough cooling period is absolutely crucial for the filling to set properly and prevent it from being too runny when you finally take a bite. Patience truly is a virtue here!

Serving and Storing Your Delicious Mini Apple Pies Recipe

1. Serve Warm or at Room Temperature: These “Mini Apple Pies Recipe” creations are an absolute dream, whether served warm directly from the oven or enjoyed at room temperature. For an extra touch of indulgence, I love to serve them warm with a generous scoop of creamy vanilla ice cream, allowing it to melt just slightly over the sweet apples, or with a dollop of freshly whipped cream. They are equally delightful enjoyed at room temperature, making them perfectly versatile for any occasion—be it a casual picnic, a lovely potluck, or simply as an afternoon treat with your favorite cup of tea or coffee. The individual portion size of mini pies is truly one of their greatest charms, making them a guaranteed hit for every guest!
2. Storage: Should you find yourself with any leftover mini apple pies (a rare occurrence in my household!), they can be conveniently stored in an airtight container at room temperature for up to 2 days. For extended freshness, you can place them in the refrigerator, where they will keep beautifully for up to 4-5 days. If you’ve refrigerated them, I highly recommend a gentle reheating before serving. You can warm them briefly in a microwave, or for a crispier crust, pop them into a low oven (around 300°F or 150°C) for about 10-15 minutes until they are warmed through and the crust regains some of its initial crispness.
3. Freezing Option: For those who love to plan ahead or simply want to have a stash of homemade goodness ready, these mini apple pies are fantastic for freezing! Once your pies are completely cool to the touch, arrange them in a single layer on a baking sheet and place them in the freezer until they are solid. Once frozen solid, you can transfer them to a freezer-safe bag or an airtight container, where they will maintain their quality for up to 2-3 months. To reheat from frozen, simply place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until they are thoroughly warmed through and the crust is wonderfully crisp once more. This makes them a brilliant solution for future cravings, unexpected guests, or just having a delicious dessert on hand without any fuss!
4. Tips for Success:
   • Don’t Rush the Chill Time: I cannot emphasize this enough: the colder your butter and your pie dough, the more spectacularly flaky your crust will be. Patience truly is a profound virtue when it comes to pie making.
   • Work Quickly with Dough: When handling your pie dough, especially during the rolling and cutting phases, endeavor to work as quickly and efficiently as possible. Overworking the dough or allowing it to warm up too much will develop excess gluten, which, unfortunately, results in a tough and less tender crust.
   • Proper Filling Consistency: The slight pre-cooking of the apples, as recommended earlier, is a fantastic technique that not only helps to prevent a watery filling but also ensures that your fruit is beautifully tender in the final “Mini Apple Pies Recipe.” Always make sure your filling is completely cooled before placing it into the raw pie crusts.
   • Ventilation is Key: Never forget to cut those crucial slits or use a charming decorative cutter on your top crusts. These vents are essential for allowing steam to escape during the baking process, which is critical for preventing soggy crusts and ensuring that you achieve a perfectly baked, golden-brown pie.
   • Trust Your Nose: Believe it or not, your sense of smell can be one of your most reliable baking tools! That absolutely wonderful, comforting aroma of baked apples and warm cinnamon wafting through your kitchen is often the very best indicator that your mini pies are nearly ready for their grand unveiling.

   There you have it! A truly delightful and rewarding journey, carefully detailed, to create the perfect batch of “Mini Apple Pies Recipe.” Enjoy every single, homemade, delicious bite of your hard work!

Conclusion:

And there you have it, my friends! We’ve journeyed together through the delightful process of creating these little pockets of joy, and I genuinely hope you’re as excited to bake them as I am to share this recipe with you. If there’s one recipe I could implore you to try, it’s this one. Why is this specific Mini Apple Pies Recipe an absolute must-try? Because it transcends the typical dessert experience. It’s not just a pie; it’s a perfectly portioned slice of happiness, a bite-sized embrace of classic comfort that manages to be both elegant and endearingly rustic all at once. Imagine the aroma filling your kitchen – that intoxicating blend of cinnamon, nutmeg, and sweet, baked apples mingling with the scent of a golden, flaky crust. It’s an instant mood lifter, a comforting embrace on a chilly evening, and a guaranteed showstopper at any gathering. These mini pies eliminate the fuss of slicing a large pie, making them ideal for entertaining or simply for treating yourself without the guilt of overindulgence. Each individual pie delivers that satisfying crunch of the crust, followed by the tender, spiced apple filling, creating a symphony of textures and flavors that is utterly irresistible. They truly capture the essence of homemade goodness in the most convenient and charming way possible.

Elevate Your Mini Pie Experience: Serving Suggestions & Creative Variations

While these mini apple pies are absolutely divine straight out of the oven, allowing them to cool slightly before serving is often recommended to let the filling set perfectly. But let’s talk about taking them to the next level! My absolute favorite way to serve them is à la mode, with a generous scoop of good quality vanilla bean ice cream melting deliciously over the warm, spiced apples. A dollop of freshly whipped cream, perhaps lightly sweetened with a touch of maple syrup, also works wonders. For an extra touch of decadence, a drizzle of warm caramel sauce or a sprinkle of powdered sugar can truly transform them into a gourmet treat. Don’t be shy with the presentation; a sprig of mint or a few fresh berries on the side can add a lovely pop of color and freshness.

But the fun doesn’t stop there! This recipe is incredibly adaptable, inviting you to experiment and make it your own. For a spiced twist, consider adding a pinch of ground ginger or cardamom to your apple filling alongside the cinnamon and nutmeg. If you’re a fan of a little zest, a tiny bit of lemon zest grated into the apples can brighten the flavor wonderfully. Don’t limit yourself to just one type of apple; a mix of Granny Smith for tartness and Honeycrisp for sweetness and texture can create a more complex filling. For an autumnal twist, you could even incorporate a handful of dried cranberries or chopped pecans into the apple mixture. Want to play with the topping? Instead of a full top crust, try a simple crumble topping made with oats, brown sugar, and butter for a different texture. Or, get creative with decorative cut-outs using small cookie cutters to create stars or leaves for the top crust – it makes them even more charming! For those adventurous bakers, a splash of bourbon or rum in the apple filling can add a sophisticated depth of flavor that grown-ups will surely appreciate. These variations ensure that you can tailor this versatile dessert to suit any palate or occasion, making it a truly personal baking endeavor.

Your Turn: Bake, Savor, and Share!

So, now it’s your turn. I truly hope that reading this has inspired you to preheat your oven and dive into the wonderful world of baking these delightful individual apple pies. Don’t hesitate; gather your ingredients, follow the steps, and prepare to fill your home with the most comforting aromas imaginable. There’s an undeniable magic that happens in the kitchen when you create something from scratch with love, and these mini apple pies are no exception. Whether you’re making them for a special occasion, a quiet weekend treat, or just because you crave a little something sweet, I promise you won’t be disappointed. Once you’ve baked your batch of golden, bubbly pies, I would absolutely love to hear about your experience! Did you try a fun variation? Did they disappear in minutes? What was your favorite part of the process? Please share your baking triumphs and tell me all about how your mini apple pies turned out. Your feedback and stories bring so much joy to my culinary journey, and I can’t wait to see the delicious creations you bring to life. Happy baking, and enjoy every single bite!

Mini Apple Pies Recipe

A delightful fall treat, these Mini Apple Pies feature a flaky, buttery crust filled with tender, cinnamon-spiced apples, perfectly portioned for individual servings. Simple yet delicious, they offer the heartwarming comfort of classic apple pie with charming convenience. Ideal for entertaining or a cozy treat, they bake quickly and are sure to become an autumn favorite.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
40 Minutes

Servings
12-18 mini pies

Ingredients

• For the Flaky Pie Crust:
• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
• ½ cup (120ml) ice water, plus 2-4 tablespoons more if needed
• For the Irresistible Apple Filling:
• 6 medium-sized apples (Granny Smith, Honeycrisp, Fuji, or Braeburn blend)
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves or allspice (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• For the Golden Finish:
• 1 large egg
• 1 tablespoon milk or water
• 1 tablespoon granulated sugar (optional)

Instructions

1. Step 1
   Whisk 2 ½ cups flour and 1 tsp salt. Cut in 1 cup very cold, cubed butter until pea-sized. Gradually add ½ cup ice water, 1 tbsp at a time, mixing until dough just comes together. Divide dough, form into disks, wrap, and chill for at least 1-2 hours.
2. Step 2
   Peel, core, and thinly slice 6 medium apples. In a bowl, toss apples with ½ cup granulated sugar, ¼ cup light brown sugar, 2 tbsp flour/cornstarch, 1 tsp cinnamon, ¼ tsp nutmeg, optional ⅛ tsp cloves/allspice, and 1 tbsp lemon juice. For best results, melt 2 tbsp butter in a saucepan, cook apple mixture for 8-10 mins until slightly soft and juices thicken. Cool completely.
3. Step 3
   Preheat oven to 400°F (200°C) and line baking sheets with parchment paper. Roll out one chilled dough disk to ⅛-inch thick. Cut out 3-inch circles for bases and place on baking sheets. Repeat for pie tops, choosing full top (with vents), lattice, or decorative cut-out designs. Spoon 1-2 tbsp of cooled apple filling into the center of each dough base, leaving a ½-inch border. Fill each dough-lined cup with the apple mixture. Place chosen top crust design over filling and crimp edges to seal. Whisk 1 egg with 1 tbsp milk/water for an egg wash. Brush tops of pies with egg wash and optionally sprinkle with granulated sugar.
4. Step 4
   Bake in preheated 400°F (200°C) oven for 15 minutes. Reduce oven to 375°F (190°C) and bake for an additional 20-30 minutes, until crust is golden-brown and filling is bubbly. Cool on baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely.
5. Step 5
   Serve warm or at room temperature, optionally with ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerated for 4-5 days. Reheat refrigerated pies in a 300°F (150°C) oven for 10-15 minutes. To freeze: once cooled, freeze solid, then transfer to a freezer-safe bag for 2-3 months. Reheat from frozen at 350°F (175°C) for 20-30 minutes.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.