Prepare the Apples:
In a large mixing bowl, stir together the chopped apples and granulated sugar.
Let the mixture sit at room temperature until the liquid is released, about 1 hour. Drain the apples and set them aside.
Prepare the Pie Crusts:
Roll out the first pie crust to a ⅛-inch thickness.
Use a 3 ½-inch cookie cutter to cut out 12 circles.
Press each dough round into the well of a 12-cup muffin pan.
Prepare the Filling:
Add the flour, ground cinnamon, and vanilla extract to the drained apples. Stir to combine.
Portion about 2 tablespoons of the apple mixture into each dough-lined muffin cup.
Dot the apple mixture with two pieces of butter, pressing the butter gently into the apple mixture to create an even layer.
Create the Lattice Tops:
Roll out the second pie crust into a roughly 13-inch square.
Cut the dough into ½-inch-wide strips and shape them into a large lattice.
Use a 2½-inch round cookie cutter to cut out 12 circles from the lattice. (Reroll and recut scraps if needed.)
Place a lattice circle on top of each filled muffin cup, pressing the edges to the bottom crust.
Bake the Pies:
In a small bowl, whisk together the egg and water to create an egg wash.
Brush the lattice tops with the egg wash.
Bake the pies in a preheated oven at 350°F (180°C) for 20 to 25 minutes, or until the filling is bubbling and the tops are golden brown.
Let the pies cool slightly in the pan for 10 minutes, then carefully remove them and allow them to cool completely on a wire rack.
Notes:
Butter Preparation: To save time, cut the butter into 24 small pieces ahead of time and store them in the fridge until you’re ready to use them.
Prevent Soggy Pies: Letting the apples sit with sugar for an hour helps release excess moisture, preventing soggy pies. For added flavor, you can mix in 1 tablespoon of lemon juice with the apples and sugar.
Optional Toppings: Sprinkle turbinado sugar on top of the lattice before baking for a sweet, crunchy topping.
Crumb Topping Option: For a different twist, swap the lattice top with a streusel topping. Mix ½ cup all-purpose flour, ½ cup sugar (granulated or brown), and a pinch of salt. Add ¼ cup of cubed butter and crumble the mixture together. Sprinkle over each mini pie before baking.
Nutrition Information (per serving):
Calories: 200 kcal
Carbohydrates: 24g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.1g
Cholesterol: 23mg
Sodium: 123mg
Potassium: 59mg
Fiber: 1g
Sugar: 8g
Vitamin A: 122IU
Vitamin C: 1mg
Calcium: 13mg
Iron: 1mg
Frequently Asked Questions (FAQs):
Can I use a different type of fruit?
Yes, you can substitute apples with pears, peaches, or a mix of berries. Adjust the sugar and spices to match the fruit’s sweetness and flavor.
Can I make these pies ahead of time?
Yes, you can prepare and bake the pies in advance. Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving.
How can I prevent the crust from becoming soggy?
Allow the apples to release their juices after mixing with sugar, then drain them before filling the pies. This step reduces excess moisture that can make the crust soggy.
Can I freeze the mini apple pies?
Yes, after baking and cooling, you can freeze the mini pies in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
What type of apples should I use?
Tart apples like Granny Smith work well, but you can also use sweeter varieties like Honeycrisp or a mix of both for a balanced flavor.
Can I use store-bought pie crust?
Yes, store-bought pie crust works well and saves time. Just make sure to roll it out to the correct thickness.
How do I know when the pies are done baking?
The pies are done when the filling is bubbling, and the crust is golden brown. You can also check that the bottom crust is fully cooked.
What can I use instead of an egg wash?
If you prefer not to use eggs, you can brush the lattice tops with milk or cream for a similar golden finish.
Can I make these pies without a lattice top?
Yes, you can use a solid pie crust top with a few slits for steam to escape, or you can top with a streusel crumb topping as described in the notes.
How do I reheat the pies?
Reheat the pies in a preheated oven at 350°F (180°C) for about 10 minutes, or until warmed through. Avoid using the microwave as it may soften the crust.
Enjoy these delightful Mini Apple Pies at your next gathering, and don’t forget to top them with a scoop of vanilla ice cream for the ultimate fall treat!
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