As I mentioned a few months ago, one of my goals was to start updating and repurposing blog content (or pictures that have lived alone on my hard drive for far too long.) This week’s mini apple pie recipe is brought to us via Little Bit of Funky. When I saw these on pinterest, I knew they would be THE perfect fall treat or addition to my Thanksgiving menu. When we were dating, my husband shared that he only ate pumpkin pie, so making an entire apple pie seemed silly, especially once we started our getaways to New Orleans. Since my family is small, it was very easy to half this recipe. Is it just me or is anything mini WAY cuter? I mean, my regular pies aren’t this cute. My mini blueberry pies though? Definitely cute!
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I had big plans for this mini apple pie recipe. Those plans included acorn and leaf cookie cutters. Fall, however, managed to thwart me at every turn. (Read: I refused to go to 16 stores in search of cookie cutters a la the great candy corn hunt for Thanksgiving cookies), so I had to settle for an apple cookie cutter. Bah humbug.
A 2.5 inch round cookie cutter was slightly small for the cups, but the 3.5 inch was WAY too big. (I bought this set to be prepared for everything!) You may need to play around with it depending on how deep your muffin tins are. Don’t be afraid to go for it!
Mini Apple Pie Recipe (halved)
- 4 large apples (Note: I used Honeycrisp, because that's ALL Kroger had two days before Thanksgiving?!. I also used five and I had plenty of leftover apples. You could probably use 3, but I don't want you to have too few and then yell at me.)
- 6 tablespoons of flour
- ¾ cups of sugar
- 2 heaping teaspoons of cinnamon
- ¼ teaspoon of nutmeg
- 2 boxes of Pillsbury roll out pie crusts (4 total)
- 2 tablespoons of cold butter (plus a little extra to melt)
- Peel, core, and cut apples into ½ inch bits. You should have four cups or so of apples. (I did this the day before and stored in an airtight container to save myself time on baking day.)
- Mix apples with dry ingredients in large mixing bowl, making sure to fully coat all apples.
- Unroll your pie crusts and cut 12 rounds. Press into muffin tins. Also, cut 12 or so tops... in my case, I cut 12 apple shaped tops.
- Fill muffin cups with heaping tablespoons of apples.
- Cut butter into 12 equally divided pieces and place a piece on each top.
- Cover as desired with left over dough (or in my case, apple cutouts... that started to look like pumpkins just to irritate me...) and brush tops with melted butter.
- Bake at 400F for 18-22 minutes. I baked mine for 10 minutes and then checked on them every 2 minutes, and ended up taking them out after 20 minutes. After they cooled, I used the tip of a knife to gently pry them out of the muffin tins.
Serving Suggestion: Enjoy with vanilla ice cream.