Mini Apple Pies Recipe

Apple pie is more than just a dessert; it’s a cherished symbol of American heritage, often associated with family, home, and warm memories.  During World War II, soldiers famously spoke of fighting for “mom and apple pie,” cementing its place in American culture.  For the holiday season, I love making apple cakes and pies.  The comforting aroma of spices fills the home, creating a cozy atmosphere.  This easy mini apple pie recipe is perfect for satisfying your sweet cravings without a trip to the drive-thru.

Ingredients:

• 2 sheets puff pastry, thawed
• 2 1/2 to 3 1/2 cups apples (about 3 large), peeled and diced into 1/3 inch cubes
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1½  teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon fresh lemon juice
• ¼ cup water
• 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
• 1 egg whisked with 1 tablespoon cold water (for egg wash)
• 3 tablespoons light brown sugar (for topping)
• ¾ teaspoon cinnamon (for topping)

Directions:

1. Making the Apple Filling:

In a large saucepan, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and water.  Cook over medium heat for about 10 minutes, stirring occasionally.  Stir in the dissolved cornstarch and cook for an additional 3–4 minutes until the mixture thickens.  Remove from heat and let the filling cool completely.

2. Prepping for Baking:

Preheat your oven to 400°F (200°C).  Line two baking sheets with parchment paper.  In a small bowl, mix the 3 tablespoons of light brown sugar and ¾ teaspoon of cinnamon.  Set aside.  Whisk the egg with 1 tablespoon of cold water for the egg wash.

3. Assembling the Mini Pies:

• On a lightly floured surface, roll out each puff pastry sheet into a 12×12-inch square.  Cut each sheet into 12 rectangles.
• Arrange six rectangles on a baking sheet.  Spoon a generous amount of apple filling onto the center of each rectangle, leaving about a ½-inch border around the edges.  Brush the borders with the egg wash.
• Cover each rectangle with another piece of puff pastry. Gently stretch the top piece to cover the filling completely and press the edges together.  Use a fork to crimp and seal the edges.
• Make four small slits on the top of each pie with a sharp knife for ventilation.  Brush the tops with egg wash and sprinkle with the cinnamon-sugar mixture.

4. Baking:

Repeat the assembly process with the remaining puff pastry rectangles.  Bake the mini pies for 18–20 minutes, or until they are golden brown and puffed up.

5. Serving and Enjoying:

Let the pies cool slightly before serving. These mini apple pies are perfect as a quick snack or a cozy holiday treat!