Mini Apple Pies Recipe

Name: Mini Apple Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package 14.1 Ounce Package, Pre-made Pie Crust; 6 whole Braeburn Apples; 1/2 teaspoons Fresh Squeezed Orange Juice; 1 teaspoon Fresh Squeezed Lemon Juice; 1/2 teaspoons Orange Zest; 1 teaspoon Lemon Zest; 1/2 cups White Sugar; 1/4 cups Brown Sugar; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg; 1/4 teaspoons Ground Clove; 1 whole Large Egg (beaten - For Egg Wash); 1/4 cups Pure Cane Raw Sugar For Sprinkling On Top Of Pies

Servings: persons

1 package 14.1 Ounce Package, Pre-made Pie Crust
6 whole Braeburn Apples
1/2 teaspoons Fresh Squeezed Orange Juice
1 teaspoon Fresh Squeezed Lemon Juice
1/2 teaspoons Orange Zest
1 teaspoon Lemon Zest
1/2 cups White Sugar
1/4 cups Brown Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/4 teaspoons Ground Clove
1 whole Large Egg (beaten - For Egg Wash)
1/4 cups Pure Cane Raw Sugar For Sprinkling On Top Of Pies

1
You will need one standard 12 cup non stick muffin pan. Do not grease it or use paper cups.
2
Preheat oven to 350F.
3
Bring crust to room temperature. You can use homemade crust, but I used the pre-made to save some time.
4
Core, peel, and chop the apples into small pieces, toss with the juices and zests in a medium bowl. Set aside.
5
Mix the dry ingredients (sugars and spices) separately then mix them into the apples.
6
Cut out 3 inch circles from the pie dough (I used a circle biscuit cutter) if you are doing a lattice top. If you are doing a regular pie top then cut out 4 inch circles. Anything will work - use a cup, a jar just make sure it is 4 inches so you can wrap the top crust over to seal it off.
7
Place one circle into the bottom of each muffin hole. If using the 4 inch bottom and it seems too big just cut a slit in the side and lap it over and seal it shut. Fill each pie with around 4 tablespoons of filling or 3/4 full, try not to get the filling on the outside of the crust. Top with desired crust (lattice or solid) and brush the top crust with egg wash and then sprinkle with sugar.
8
Bake for 30 minutes rotating halfway through. Make sure your crust is nice and brown or do not remove from the oven until it is. The bottom crust may not be cooked enough if the top is not fully golden brown. Take out of oven and cool pan on a wire rack. Do not try and remove the pies until they have cooled for a few minutes.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package 14.1 Ounce Package, Pre-made Pie Crust, 6 whole Braeburn Apples, 1/2 teaspoons Fresh Squeezed Orange Juice, 1 teaspoon Fresh Squeezed Lemon Juice, and more.

Yes, Mini Apple Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Apple Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions