Apple pie recipes are an American favourite! This old-fashioned homemade apple pie recipe produces a flaky pastry crust and juicy apple filling. These Mini Apple Pies are just great for quick snacks and easy to handle desserts. They look amazing on your table and are just so cute and scrumptious.
The flavour of this filling recipe is so simple and so much better than store-bought filling, so even if you have to cheat and use a pre-made pie crust, you’ll still end up with an amazing pie. You can either make 12 mini pies or 1 large pie.
Apple Pie is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The Lattice does give it a better look if you have the time to quickly put one together. I use a shortcrust pastry which is rich and versatile for an easy Foolproof shortcrust pastry.
Shortcrust pastry is an important part of the baking collection – it can be used for a variety of sweet and savoury dishes. The best part of the pastry is that you don’t have to blind bake the pastry first for this apple pie recipe. I always try to make things as simple and as quick as possible. If you are stuck for time, you can use 2 sheets of storebought puff pastry.
You want apples that will hold their shape and have a nice well rounded flavour. I use Granny Smith apples for this apple pie filling because they stay firm after being cooked and they have a tart flavour that works well with the sweetness of the brown sugar. You can use other apple varieties for this recipe, such as Honeycrisp, Golden Delicious and Braeburn apples.
A woven lattice pie crust can make a homemade pie look so pretty. As intimidating as it might look, weaving a lattice pie crust top is actually quite easy to do.
Roll out half of your dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Roll out the other half of your pie dough to the same extent as the first half. Cut the dough into even strips, depending on how thick you want your lattice strips. Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, leaving space between each strip.
Fold back every second strip. Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip. Continue this process until the weave is complete over the top of the pie.
- Apple size? You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.
- The spacing of Apples in the pie? When you’re filling your pie with the apple mixture, pack in your apples as best you can, so when the apples cook down there aren’t any gaps.
- I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.
- How to store apple pie. Cover and store at room temperature for up to 2 days or in the fridge for up to 5 days. Apple pie filling can be stored in the fridge for up to 5 days, or in the freezer for up to 2 months.
- Can you freeze apple pie? Yes, prepare the entire pie up to the point it’s ready for the oven. Wrap in foil or saran wrap, place in a large freezer bag, label and date, and store in the freezer for up to 2-3 months. When you’re ready for pie, thaw overnight in the fridge, and bake as instructed.
- How to tell when the pie is done. The best way to tell when most fruit pies are done is when the crust is golden brown AND the filling is bubbling.
Mini Apple Pies
- 500 ml All-purpose flour
- 2 ml Salt
- 125 grams Cold Butter
- 125 ml Iced Water
- 5 ml Lemon Juice
- 8 cups Sliced apples (about 6 large apples)
- ½ cup Sugar
- ¼ tbsp Cornstarch and 2 tbsp of water
- 1 tsp Cinnamon
- 3 tbsp Water
- 2 tbsp Butter
- Sift flour and salt together in a bowl
- Cut butter into small pieces and rub into the flour with fingertips until mixture resembles breadcrumbs.
- Add in water and lemon juice into dry ingredients and make a stiff dough. Knead well.
- Cover with plastic wrap and refrigerate for 1 hour.
- While the dough is resting. Place a pan on a stovetop on medium heat and melt butter and cinnamon. Stir in apples, sugar & water.
- Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
- In a small dish combine cornstarch and 2 Tablespoons of water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble for a minute. Take off the stove and allow to Cool.
- When dough is ready, remove from the plastic wrap and place on a floured surface. divide into two parts. Roll each part out to about 11″ in diameter for a single pie, or cut out rounded pieces with a cookie cutter to place in a muffin tin. Each peice should cover the sides as well when placed in the muffin tin.
- Place bottom case in baking dish or in the muffin tin.
- fill the bottom casing with the apple mixture. Make sure it does not overflow.
- Place the second pie crust on top. Seal and crimp the edges. Cut a few slits for ventilation. Or make a lattice cover as explained earlier.
- Bake in a preheated oven at 200 degrees Celsius or 400 degrees Fahrenheit for 20-25 minutes, or until golden brown
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
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