We have been on an apple kick lately and these mini apple pies were cute and delicious. It was sort of an accident idea as I was planning on making a full size apple pie but I couldn’t find our pie pan. Muffin pan to the rescue! We recently moved and I think it is probably in a box somewhere! Anyway, not finding it turned this into a nice little treat that you can eat in a couple of bites.
One of the things I love about this recipe is that it requires just a few ingredients when you use refrigerated pie crusts.
Ingredients:
- 5 Apples, peeled, cored, sliced
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 2 packages of refrigerated pie crust
Makes 12-18 mini pies.
Directions:
Preheat oven to 425 degrees.
Mix sugar, flour and cinnamon.
Cut out circles a little bigger than the muffin pan. I used a cup but I needed a little something bigger.
Add in your filling. You can then get creative with the top part. I cut out a few lattice type pieces with some of the refrigerated dough scraps along with using some mini cookie cutters to do a apple or a leaf design. If you don’t want to get fancy, you could just do another circle on top and cut a few slits in it for the air to escape.
Bake for 18 – 20 minutes or until mixture is bubbly and crust is golden brown.
Perfect for the holidays!
I love these!
Print Mini Apple Pie Recipe
Ingredients
- 5 Apples, peeled, cored, sliced
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 2 packages of refrigerated pie crust
Instructions
- Preheat oven to 425 degrees.
- Mix sugar, flour and cinnamon.
- Cut out circles a little bigger than the muffin pan. I used a cup but I needed a little something bigger.
- Add in your filling. You can then get creative with the top part. I cut out a few lattice type pieces with some of the refrigerated dough scraps along with using some mini cookie cutters to do a apple or a leaf design. If you don’t want to get fancy, you could just do another circle on top and cut a few slits in it for the air to escape.
- Bake for 18 – 20 minutes or until mixture is bubbly and crust is golden brown.
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