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Mini Apple Pies

Mini apple pies bake in a muffin pan with flaky, golden crusts and a cinnamon Granny Smith apple filling. Their sealed tops have small vents that let the bubbling filling peek through.
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Prep Time 30 minutes
Cook Time 34 minutes
Chilling and cooling 1 hour 30 minutes
Total Time 2 hours 34 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2.5 cups all-purpose flour
  • 0.75 teaspoon salt
  • 1 cup unsalted butter cold, cut into 1/2-inch cubes
  • 6 tablespoons ice water
For the filling
  • 3 Granny Smith apples medium (about 1 1/2 pounds), peeled, cored, and cut into 1/4-inch dice
  • 0.33 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
For the assembly and topping
  • 1 tablespoon vegetable oil for greasing the muffin pan
  • 1 egg large, beaten
  • 1 tablespoon coarse sugar

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the crust
  1. Whisk the flour and salt together in a large bowl.
  2. Work the cold butter into the flour mixture with a pastry cutter until pea-size pieces remain.
  3. Sprinkle in the ice water and toss with a fork until the dough begins to clump when pressed.
  4. Divide the dough into portions of about three-quarters and one-quarter, and shape each into a disk.
  5. Wrap the dough disks and refrigerate for 1 hour.
Cook the filling
  1. Stir the apples, granulated sugar, cornstarch, cinnamon, and lemon juice together in a medium saucepan.
  2. Cook over medium heat for 5 to 7 minutes, stirring often, until the apples begin to soften and the juices thicken.
  3. Transfer the filling to a bowl and cool completely.
Assemble and bake
  1. Heat the oven to 375°F and lightly grease the cups of a standard 12-cup muffin pan with the vegetable oil.
  2. Roll the larger dough portion between sheets of parchment to 1/8-inch thickness.
  3. Cut twelve 4 1/2-inch rounds, rerolling scraps as needed.
  4. Roll the smaller portion and cut twelve 2 3/4-inch rounds.
  5. Press one larger dough round into each muffin cup, then divide the cooled filling evenly among the cups.
  6. Place a smaller dough round over each pie and press it against the bottom crust to seal.
  7. Cut a small vent in each top.
  8. Brush the tops with the beaten egg and sprinkle with coarse sugar.
  9. Bake for 25 to 30 minutes, until the crusts are golden and filling bubbles through the vents.
  10. Cool the pies in the pan for 15 minutes, then loosen the edges and transfer them to a wire rack.
  11. Cool for at least 15 minutes before serving.

Notes

For the flakiest crust, keep the butter cold and work it in only until pea-size pieces remain. Store covered in the refrigerator for up to 3 days; freezer-friendly. For an egg-free finish, omit the egg wash and brush the tops lightly with milk instead.