Mini Apple Pies Recipe

Apples: Fresh and diced, these form the filling of the mini pies.

Sugar: Adds sweetness to the apple filling.

Cinnamon: Provides a warm, spicy flavor that complements the apples.

Lemon juice: Adds a touch of acidity to balance the sweetness.

Pie crusts: Pre-made and refrigerated, these save time and effort.

Egg: Beaten to create an egg wash for a golden, shiny crust.

When preparing the apples, make sure to dice them into uniform pieces. This ensures even cooking and a consistent texture in your mini apple pies. Additionally, when sealing the edges with a fork, press firmly but gently to avoid tearing the dough. This will help keep the filling inside and create a beautiful crimped edge.

• diced apples - Substitute with diced pears: Pears have a similar texture and sweetness, making them a good alternative in pies.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements the fruit filling.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to balance the sweetness.

• refrigerated pie crusts - Substitute with phyllo dough: Phyllo dough creates a flaky, crispy texture that works well for mini pies.

• egg beaten (for egg wash) - Substitute with milk: Milk can provide a similar browning effect on the crust without using eggs.

• Allow the mini apple pies to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the mini apple pies in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, reheat in the oven at 350°F (175°C) for about 5-10 minutes.

• For longer storage, refrigerate the mini apple pies. Place them in an airtight container or wrap them individually in plastic wrap. They will stay fresh in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.

• To freeze the mini apple pies, first place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the mini apple pies to a freezer-safe bag or airtight container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the mini apple pies in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and crispy.

• For an extra touch, sprinkle a little extra cinnamon sugar on top before reheating to enhance the flavor and give them a fresh-baked feel.

• Preheat your oven to 350°F (175°C). Place the mini apple pies on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until they are warmed through and the crust is crisp again.

• For a quicker method, use a microwave. Place the mini apple pies on a microwave-safe plate. Heat on medium power for 30-45 seconds. Be cautious, as the crust may not be as crisp as when reheated in the oven.

• If you have an air fryer, preheat it to 350°F (175°C). Place the mini apple pies in the basket, ensuring they are not touching. Heat for 3-5 minutes, checking frequently to avoid over-browning.

• For a stovetop method, use a skillet over medium-low heat. Place the mini apple pies in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming and a crisp crust.

• Oven: Used to bake the mini apple pies at the specified temperature until they are golden brown.

• Mixing bowl: Used to combine the diced apples, sugar, cinnamon, and lemon juice.

• Rolling pin: Used to roll out the refrigerated pie crusts to the desired thickness.

• Cookie cutter: Used to cut the rolled-out pie crusts into small circles.

• Fork: Used to seal the edges of the mini pies by pressing down on the dough.

• Pastry brush: Used to apply the beaten egg wash to the tops of the mini pies.

• Baking sheet: Used to place the mini pies on for baking in the oven.

• Parchment paper: Used to line the baking sheet to prevent the mini pies from sticking.

• Measuring cups: Used to measure the diced apples and sugar accurately.

• Measuring spoons: Used to measure the cinnamon and lemon juice accurately.

• Knife: Used to dice the apples into small pieces.

• Cutting board: Used as a surface to dice the apples safely.

Prepare the filling in advance: Mix the apples, sugar, cinnamon, and lemon juice the night before and store in the fridge.

Use pre-made crusts: Opt for refrigerated pie crusts to skip the dough-making process.

Efficient cutting: Use a cookie cutter to quickly cut uniform circles from the pie crusts.

Batch assembly: Lay out all the dough circles and fill them at once to streamline the process.

Quick sealing: Use a fork to seal the edges quickly and effectively.

Egg wash shortcut: Use a pastry brush to apply the beaten egg swiftly over multiple pies.