Real Recipes From Real Home Cooks ®

mini apple pies

★★★★★ 1
a recipe by
Terry Haddad
Windermere, FL

This recipe is SUPER easy and fun! I don’t have to tell you that fall is the perfect time for making apple pie,Great for parties or a quick way to satisfy your sweet tooth without going long as you don't eat the entire 2 dozen

★★★★★ 1
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For mini apple pies

  • 2 1/2 c
    all purpose flour
  • 1/4 c
    granulated sugar
  • 1 1/2 tsp
    orange zest
  • 1/2 tsp
  • 1 tsp
    vanilla extract
  • 1 1/2 tsp
    baking powder
  • 3/4 c
    unsalted butter, cold and cut into bite size pieces
  • 1/4 c
    vegetable shortening, cold and cut into bite size pieces
  • 3
    egg yolks
  • a few tablespoons of ice water
  • for the filling:
  • 3
    apples, peeled, cored and finely diced
  • 1/4 c
    granulated sugar
  • 2 1/2 Tbsp
    all purpose flour
  • zest of ½ of an orange
  • 2 tsp
    lemon juice
  • 1 tsp
    ground cinnamon
  • 1/4 tsp

How To Make mini apple pies

  • 1
    In the bowl of standing mixer fitted with a paddle attachment, add the flour Vanilla Extract orange zest,Baking Powder, salt and sugar and mix briefly until combined well
  • 2
    Add the cold butter and shortening and mix until the butter and shortening are well distributed throughout the dry ingredients and there are little bits of them running through the mixture
  • 3
    Add the egg yolks and mix until the dough starts to come together
  • 4
    With the mixer running, add in a tablespoon of ice water at a time until the dough starts coming together well.
  • 5
    Dump on a floured surface and knead the dough long enough for it to come together
  • 6
    Divide the dough in half and wrap each piece in some plastic wrap making sure to form it into a disk as you’re wrapping it. Place the pieces of dough into the fridge for about an hour
  • 7
    Preheat the oven to 375 degrees, spray 2 muffin tins with non-stick spray and set aside
  • 8
    To make the filling, add the apples, sugar, lemon juice, salt, cinnamon, flour and orange zest in a bowl and stir together to mix everything well
  • 9
    On a well floured surface, knead each piece of crust for just a minute to warm it up a bit, then using a floured rolling pin, roll out the crust to about ⅛” thick. Using a 3 ½” bisquit cutter and 2 ½” rounds (you need a top and bottom for each one) cut out rounds (re roll the scraps and roll out as many as you can) make little slits on half of the rounds.
  • 10
    Spray a couple of muffin tins with non stick spray, line the bottom of each one with the larger piece of dough and make sure you place it properly so each one comes up the sides
  • 11
    Add a little filling in each one, brush the tops of each one and top it with the smaller circle of dough, pinch all the sides together so both pieces of dough meet. Brush the tops with some egg wash and sprinkle the top with a little raw sugar.
  • 12
    Bake them for about 20 minutes or until golden brown. Allow to cool completely before serving