I was baking my traditional apple pie for Thanksgiving and had some extra pie filling. I have been itching to make mini apple pies for a while and now I had my chance!
I can’t believe how cute they look. Once I started making them, I couldn’t stop. After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough. My husband thought I was nuts, but they are so stinkin’ cute that I needed to make more and more.
Look at them all lined up…so adorable! I used pie dough and apple filling that I made from scratch, but you can cut corners by using frozen pie dough and canned pie filling. The rest of the process is so easy. Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can. Anything you have on hand will work, it just depends what size pie you want to make. Fill each circle with pie filling. The pie needs some sort of vent so they don’t explode in the oven. I used a small apple cookie cutter to cut a hole. Then I attached the apple for an added decorative touch.
To “glue” the bottom and top of the pie pocket together, brush a small amount of egg wash (an egg that is beaten and thinned with some water) and gently press the seam together. Once the seams are lined up, use the tines of a fork to completely seal the seam and add that professional look. Egg wash the tops before baking to make sure each pie bakes to golden brown perfection. The pies should be baked on a parchment lined baking sheet at 400°F until golden.
Before baking them I sprinkled each one with cinnamon. I know the apple filling has plenty of cinnamon, but I just can’t get enough. It’s one of my favorite flavors. After the pies were baked and cooled I glazed them with a thin coat of icing. These were a huge hit, everyone loved them! I can’t wait to try other shapes and flavors!
- 2 cups flour
- 1 tsp. salt
- 6 Tbs. cold margarine
- 4 Tbs. cold vegetable shortening
- ¼-1/2 cup cold water
- 3 pounds granny smith apples, peeled, cored and cubed
- 4 cups + ½ cup cold water
- 1½ Tbs. lemon juice
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 Tbs. cinnamon
- 1 stick cinnamon
- ¼ tsp. nutmeg
- 1½ tsp. salt
- ½ cup cornstarch
- 1 cup confectioners sugar
- 3-6 Tbs. water
- In the bowl of an electric stand mixer fitted with the paddle attachment add the flour and salt.
- Then cut the margarine and shortening into small cubes and add to the mixer. Mix until it looks like sand.
- Slowly add in the cold water until the dough starts to come together. Do not mix all the way. Finish mixing by hand and shape into 2 round discs.
- Wrap in plastic wrap and chill in the fridge for at least 20 minutes before working with it.
- Peel and core the apples. Then slice the apples into small cubes. Place apples in a large pot.
- Add 4 cups of water, lemon juice, sugars, cinnamons, nutmeg and salt.
- Cook over low heat until the apples are soft, about 20-30 minutes, stirring frequently.
- Remove the cinnamon stick and discard.
- Mix the ½ cup water with the cornstarch and stir into apples. Stir constantly until thick, about 10 minutes.
- Once thick, remove from heat and cover with plastic wrap. The plastic wrap should be applied directly to the apple filling so it does not develop a skin. Allow to cool completely before using.
- Place the confectioners sugar in a small bowl. Slowly add the water 1 Tbs. at a time until smooth and thin.
- Preheat the oven to 400°F.
- Roll out the chilled pie dough and cut out circles. 2 circles are needed for each pie.
- Fill one circle with the cooled apple filling.
- Brush the edges with egg wash and before topping with a second circle, cut a steam vent. I like using a mini cookie cutter to cut out a shape but slits are also okay.
- Then apply the top circle and seal with the tines of a fork.
- Brush each top with egg wash and sprinkle with cinnamon.
- Bake on a parchment lined baking sheet until golden brown.
- Once the pies are cooled, mix the glaze and brush onto each pie. Enjoy!