Nothing says fall more than freshly picked apples.
We picked an assortment from our neighbour's orchard and decided to make some super cute, hand-sized mini apple pies.
If you love pie crust, this recipe is for you as the ratio is more crust to filling.
We experimented with a lattice top but to save time, you can use a solid top. Just make sure to poke holes into it.
These make a great grab-and-go dessert and are perfect for a buffet.
You can serve them room temp or heated up.
Makes 12 Mini Apple pies
make this flaky pie dough recipe
4 medium-sized apples
Zest and juice of 1/2 lemon
1/4 cup granulated sugar
1 heaping tsp cinnamon
1 beaten egg
2 tbsp coarse sugar
** use can use this or other spices you prefer (cardamom, allspice, nutmeg etc..)
Prepare flaky pie dough recipe. Chill dough for 2 hours before use.
Remove dough from fridge 15 mins before rolling out
Preheat oven to 375 degrees
Dice apples, no need to peel
In a large bowl add diced apples, lemon zest, and 1/2 juice of a lemon
Add sugar and spices, mix until apples are coated
Set apple mixture aside
Roll out 1 ball of dough on a floured surface until 1/8-inch thick
Cut dough into 3 1/2-inch thick circles, using a cup or a cutter. Push rounds into greased muffin tin
Fill muffin cups with apple mixture
Set in refrigerator while you prepare lattice topping
Roll out the second ball of dough, and create a lattice pattern
Another option is to cut the dough into 3 1/2-inch rounds, place on top and press into base. Poke holes on the top for steam to release while cooking
Once latticed, use 3 1/2-inch cutter to cut into rounds
Place latticed rounds on top and press into base
Brush egg on top and sprinkle on coarse sugar
Bake for approx. 30 - 35 minutes or until apples are bubbling and crust is golden brown
Enjoy! Happy Thanksgiving