And before you know it, fall is here! Where does the time go? Summer flew by faster than ever before, but we are fully embracing autumn with these Mini Apple Pies. And happily embracing it at that. Que apple and pumpkin everything!
There’s nothing more traditional than a big delicious apple pie shared between family and friends. I always ask for an extra large piece to get as much of the crust as possible. It’s why I love these mini versions, just look at how much crust you get! Literally crust in every bit, it’s a dream come true.
And they are certainly a dream to make. Easy steps, minimal ingredients, and deliciousness in every bite. The best part about these is the homemade apple pie filling from our post last Friday. Make a big batch of it, and store in the refrigerator to make multiple apple flavored desserts. It’ll make throwing together these mini apple pie’s a breeze. Made even easier by using a muffin top pan, but not everyone has one. In the case that you don’t, a regular cookie sheet works great too. For more desserts including our homemade apple pie filling, check out our Apple Fritter Bread Houses and Caramel Apple Cream Cheese Crescent Ring.
It’s early on in the fall season, and if there is anything you all are craving to see, feel free to comment or private message us with any requests. We hope you have enjoyed your time on our blog, and come back for more delicious seasonal recipes.
Quote of the Day: “Let us always meet each other with smile, for the smile is the beginning of love.” – Mother Teresa
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Mini Pie's
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- 1 package refrigerated pie crust (2 crusts)
- 5 oz caramel topping
- 10 oz apple pie filling (see notes for apple pie filling)
- 1 egg
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 1/4 cup coconut sugar
Ingredients
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- Preheat the oven to 350.
- Spray muffin top pan or cookie sheet with nonstick spray and set aside.
- Allow crusts to warm slightly to make them easier to work with.
- Dust work area with flour and slightly roll out crusts.
- Cut rounds with large cookie cutter.
- Spread a thin layer of caramel sauce on each of the crust rounds.
- Add roughly ¼ cup homemade apple pie filling or enough to fill the center of each mini pie.
- Cut other crust into 1/4″ strips. We used a pizza cutter to do this.
- Use strips to create a lattice top (roughly 4 by 3 strips).
- Transfer to prepared baking sheet.
- Beat egg in a bowl until well blended.
- Brush each pie with egg wash.
- Add one more 1/4″ strip and create a rim around each pie.
- Brush again with egg wash.
- Mix together sugar, cinnamon, pumpkin pie spice, and nutmeg.
- Sprinkle with sugar mixture.
- Bake for 20-25 minutes until golden brown.
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