Mini Apple Pies

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.


Watch the 2DAs make the recipe here!



Makes 12 Mini Apple pies

Ingredients:

** use can use this or other spices you prefer (cardamom, allspice, nutmeg etc..)

Directions:
  • 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

  • Use this for help because it can get confusing!

  • 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

xx 2DA's