Mini Apple Pies
READ THIS FIRST: This is one of my most requested desserts, and one of my easiest! It's super delicious, easy and doesn't require a pre-cook of the apple pie filling. I definitely recommend using cooked pie dough, rather than store bought-it tastes way better. The salted butter really brings out the apple flavor when it melts into the mixture. When taking out of the muffin tin, I find a paring knife works best-cut the baked-on juices to loosen the pie from the tin.
Ingredients
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- 8 cups green apples, (about 6 apples)
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- 3/4 cup flour
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- 1 1/2 cup granulated sugar
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- 1 1/2 tbsp cinnamon
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- 1/2 tsp nutmeg
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- spray vegetable oil
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- 3 batches of pie dough, chilled (see my recipe!)
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- 1/2 cup (1 stick) salted butter
Directions
- Peel and dice the apples into 1/2” pieces
- In a large bowl, add the applie pieces, flour, sugar, cinnamon, and nutmeg. Mix thoroughly so that the apple pieces are evenly coated.
- Spray your muffin tin with your spray oil
- Roll out your pie dough and cut out ~4” circles. Place one circle in the bottom of each muffin mold, pressing slightly with your fingers. Do NOT through away the left over dough.
- Fill each muffin mold with a large spoonful of apple mix.
- Cut butter stick into 24 pieces. I find it easiest to cut lengthwise into 4 long pieces, and then cut widthwise into 6 pieces.
- Place one piece of butter on each muffin mold.
- Use the remaining pieces of dough to cover the muffin molds. You don’t want total coverage of the dough so that the pies can vent while baking.
- Cook for 25 minutes, take out of the oven and allow to fully cool in the muffin pan.