Mini Apple Pies So Easy Not Much Hassle Recipes

MINI APPLE PIES

Steps:

• Preheat oven to 425°F.
• Roll the pie crusts out to 1/8" thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
• Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
• In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
• Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
• Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)

Steps:

• Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
• In food processor blend flour, salt and butter until it looks like little peas.
• Add in water and blend just until it looks like it's sticking.
• Take out and combine it by hand until well blended.
• Roll out on lightly floured surface until about 1/4 inch thick.
• Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
• Note: you can use the rest of the crust for anything you may want to do on top of the pies.
• Press each circle in muffin tins until all the way up each side, to form little bowls.
• Mix by hand all filling ingredients and spoon into muffin bowls.
• Cut up butter into 12 little pieces and place one piece on each pie.
• You can decorate them anyway you like with extra crust, or just leave plain.
• Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
• When cool, just loosen with a spoon and they'll come right out!

EASY MINI APPLE PIES

Steps:

• Preheat oven to 375.
• Lightly pat out one pie crust sheet.
• Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
• Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
• Fold dough over filling, crimp edges with a fork to seal.
• Repeat with remaining pie crust and filling.
• Place on a lightly greased cookie sheet.
• Cut a small slit in the top of each pie.
• Brush with egg and sprinkle generously with sugar.
• Bake for 25-30 minutes.

MINI APPLE PIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper and set aside.
• In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss.
• Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds).
• brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar.
• Bake pies on baking sheets for 20 minutes or until golden.

EASY MINI APPLE PIES

Steps:

• Preheat oven to 425°F. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
• Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
• For the Topping, mix brown sugar, flour, butter and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
• Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.

MINI APPLE PIES RECIPE BY TASTY

Steps:

• Make the filling: Melt the butter in a medium saucepan over medium heat. Add the apple and cook for 2-3 minutes, until tender. Add the sugar, cinnamon, nutmeg, and salt and stir to coat.
• In a liquid measuring cup or small bowl, stir together water and cornstarch, then add to the apple mixture. Cook until the filling has thickened, 2-4 minutes. Remove the pot from the heat and let cool.
• Preheat the oven to 450°F (230°C).
• Prepare the crust: Lightly dust the pie dough with flour, then roll out to ⅛-inch thick. Use a 3-inch round cutter to cut out 40 circles. Chill 20 circles in the refrigerator until ready to use.
• Arrange the mini jar lids on a baking sheet and spray with vegetable oil. Gently press a dough circle into each lid, letting any excess dough hang over the sides.
• Add 1 teaspoon of filling into each pie shell.
• Remove the remaining dough circles from the refrigerator and cut into ¹⁄₁₆-inch strips. Crisscross the 4 longest strips from each circle on top of the filling to make lattices. Use a fork to press around the edges of the mini pies to seal the dough together, then use scissors to trim off any excess dough. Brush the tops of the pies with beaten egg.
• Bake the mini pies for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
• Reduce the oven temperature to 200 (95°C). Line a baking sheet with a nonstick mat or parchment paper.
• Make the meringue: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat the egg whites, cream of tartar, and salt on high speed until foamy and soft peaks form, 1-2 minutes. Gradually add the sugar and continue beating on high speed until the meringue is glossy and forms stiff peaks, 1-2 more minutes. Transfer the meringue to a piping bag or zip-top bag with a corner snipped off.
• Pipe the meringue into tiny dollops on the prepared baking sheet.
• Bake for 40-60 minutes, or until meringues are dried all the way through and easy to lift from the baking sheet.
• Remove the pies from the jar lids. Pipe a tiny bit of vanilla frosting onto the center of each pie, then stick a meringue dollop on top.
• Serve the mini pies in a bowl with whole milk, or arrange on a platter to share.
• Enjoy!

MINI APPLE PIES (SANDRA LEE)

Steps:

• 1. Pre-heat oven to 350°F
• 2. Warm the tortillas in a microwave to make them pliable. Divide the apple filling between the 4 tortillas. Fold in ends and then roll up each tortilla.
• 3. Place on an un-greased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar.
• 4. Bake for 20 minutes or until lightly browned.