Indulge in the heartwarming charm of homemade desserts with these delightful Mini Apple Pies, perfectly portioned for two! Whether you’re planning a cozy date night, celebrating a special occasion, or simply craving a classic treat, these individual apple pies are an absolute must-try. Featuring a golden, flaky crust and a sweet, cinnamon-spiced apple filling, each bite delivers pure comfort. You can choose to adorn them with an elegant lattice top or a simpler traditional crust, finishing them off with a glistening sugar sprinkle for that irresistible crunch.
There’s something truly special about a homemade pie, and these miniature versions elevate that experience. They’re not only incredibly adorable but also incredibly practical. Unlike a full-sized pie that can leave you with an abundance of leftovers, these single-serving desserts mean you get to enjoy a fresh, warm pie without any excess. It’s the ideal solution for when you want a perfectly portioned treat that feels both intimate and indulgent.
Crafting these mini apple pies is a joyful process that yields delicious results. Each pie is a testament to classic baking, combining time-honored techniques with the convenience of smaller portions. They are a wonderful way to celebrate any moment, big or small, making them a staple for any home baker looking to add a touch of sweetness to their day.
Essential Ingredients for Perfect Mini Apple Pies
Creating an exquisite apple pie, regardless of its size, begins with selecting the right ingredients. For these mini delights, every component plays a crucial role in achieving that perfect balance of flavor and texture. Here’s a detailed look at what you’ll need to assemble your mini apple pie masterpieces.
For the Flaky Pie Crust:
A truly exceptional apple pie stands on the foundation of a buttery, flaky crust. Our recipe uses a simplified version of a classic pie crust, scaled down to create two perfect bottom crusts and two complementary top crusts. You have the creative freedom to choose between a rustic standard top or an intricate lattice design, both equally delicious. We finish the crusts with a delightful sugar and cinnamon topping for added sweetness and crunch.
- All-Purpose Flour: This forms the structure of your crust. Proper measurement is key to a tender, flaky result. Avoid scooping flour directly from the bag, as this compacts it, leading to too much flour and a dense, crumbly crust. Instead, spoon the flour lightly into your measuring cup and level it off with the back of a knife. This ensures an airy, light dough.
- Salt: A small amount of salt enhances all the flavors in the crust, transforming it from bland to wonderfully savory-sweet. It’s a crucial, yet often underestimated, ingredient in baking.
- All-Vegetable Shortening: Shortening is the secret to an incredibly flaky crust. Unlike butter, it has a higher melting point, making the dough easier to handle and less prone to melting during preparation. It also helps the dough hold its shape better, resulting in distinct layers that contribute to the pie’s flakiness. For an added rich taste, consider using butter-flavored shortening. If you’re mindful of hydrogenated fats, opt for a non-hydrogenated product.
- Ice-Cold Water: The temperature of your water is paramount. Warm water will cause the shortening to melt prematurely, leading to a tough, less flaky crust. Using ice-cold water keeps the fat solid, creating pockets of steam during baking that produce those coveted flaky layers. Just be sure to use water without any ice chips, which can introduce too much moisture.
For the Irresistible Apple Filling:
The heart of any apple pie is its filling. This flavorful mixture balances sweetness with a hint of tartness, all enveloped in warm spices and a rich sauce.
- Apples: Choosing the right apple variety is vital for a pie that holds its shape and flavor. My personal favorite for pies are Honeycrisps, renowned for their perfect balance of sweet and tart notes, and their ability to remain firm during baking. Traditional favorites like Granny Smiths offer a delightful tartness, while Cortlands are known for holding their shape well. Avoid softer varieties like Red Delicious or Yellow Delicious, as they tend to turn mushy when baked. For this recipe, you’ll need to peel, core, and dice your apples to yield approximately 1¾ cups. Larger Honeycrisps might mean you only need one, while smaller apples might require two.
- Lemon Juice: A splash of fresh lemon juice serves a dual purpose. Firstly, it prevents the diced apples from browning, preserving their fresh appearance. Secondly, it adds a subtle, bright tanginess that beautifully complements the sweetness of the apples and spices, preventing the pie from tasting overly sweet.
- Flour: A small amount of all-purpose flour acts as a thickening agent for the apple juices released during baking. This creates a luscious, smooth sauce that coats every apple piece, ensuring a well-bound and flavorful filling.
- Cinnamon and Nutmeg: These warm, aromatic spices are the hallmark of classic apple pie. They infuse the filling with an inviting fragrance and a comforting, complex flavor profile. If you prefer convenience, a pre-blended apple pie spice mix can also be used.
- Sugar: A pie wouldn’t be complete without sweetness. This recipe calls for a thoughtful combination of granulated white sugar and light brown sugar. Granulated sugar provides clean sweetness, while brown sugar adds depth and a hint of caramel.
- Brown Sugar (Light or Dark): Brown sugar contributes a wonderful molasses-like and caramel note that white sugar alone cannot. Light brown sugar offers a gentle caramel flavor, while dark brown sugar, with its higher molasses content, will provide a more pronounced and richer taste. Choose based on your preference for depth of flavor.
- Unsalted Butter: A small amount of unsalted butter is incorporated into the filling to add richness, enhance flavor, and contribute to the thickening of the juices. It melts into the apples, creating a more luxurious and satisfying texture.
For the Sweet & Crispy Topping:
The finishing touch on these mini pies is a simple yet effective topping that adds both flavor and an appealing golden-brown crust.
- Melted Unsalted Butter: Brushing the top crust with melted butter before baking helps the sugar and cinnamon adhere, ensuring an even and flavorful coating. It also promotes a beautiful golden-brown color.
- Granulated Sugar and Ground Cinnamon: This classic combination, when sprinkled over the buttered crust, bakes into a delightfully sweet, slightly crisp, and aromatic topping that perfectly complements the apple filling.
How to Bake Perfect Mini Apple Pies
Assembling these individual apple pies is a surprisingly straightforward and enjoyable process. If you’ve ever made a full-sized apple pie, you’ll find the steps for these mini versions incredibly familiar – it’s essentially the same delightful process, just on a much smaller and more charming scale. The beauty of these pies lies in their simplicity, allowing you to focus on creating a delicious dessert without the intimidation of a large-scale bake.
Here’s a step-by-step guide to bringing your Mini Apple Pies to life, from the first mix of ingredients to the final golden-brown crust. Remember, the journey of baking is just as sweet as the destination!
Crafting the Flaky Crust:
The foundation of any great pie is its crust. We begin by preparing a simple yet robust pie dough that will bake up perfectly golden and flaky.
- First, preheat your oven to 425°F (220°C). Prepare two 4-ounce ramekins by lightly coating them with cooking spray, ensuring a non-stick surface, and set them aside.
- In a medium bowl, combine the all-purpose flour and salt. Use a pastry cutter or two knives to cut the cold shortening into the flour mixture. Work the shortening until it forms pea-sized crumbs. This step is crucial for flakiness. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough, as too much kneading can develop the gluten and result in a tough crust. Shape the dough into a cohesive ball, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes while you prepare the filling. This chilling period allows the gluten to relax and the fats to firm up, making the dough easier to roll and ensuring a flakier crust.
Preparing the Flavorful Filling:
While your dough is chilling, you can turn your attention to the aromatic apple filling.
- Begin by peeling, coring, and chopping your chosen apples (like Honeycrisp or Granny Smith) into small, uniform pieces. This ensures even cooking. Lightly toss the diced apples with lemon juice in a bowl to prevent browning and add a subtle tartness. In the same bowl, add the all-purpose flour, ground cinnamon, nutmeg, granulated sugar, and light brown sugar. Stir thoroughly until all the apple pieces are evenly coated with the spiced sugar mixture. Ensure the spices and sugars are well distributed, coating every apple piece for maximum flavor.
Assembling and Topping the Pies:
Now comes the fun part – bringing all the components together to form your beautiful mini apple pies.
- Remove the chilled dough from the fridge and place it on a lightly floured surface. Roll it out evenly to about ⅛-inch thickness. Using one of your ramekins as a guide, trace around its inverted base and cut out two circles of dough. These will serve as the bottom crusts for your pies. Carefully place each dough circle into the bottom of the prepared ramekins. Next, tear off small strips of the remaining dough and gently press them around the inner edges of the ramekins, creating a thin side crust. Ensure this dough is relatively thin so it cooks thoroughly and evenly alongside the filling.
- Generously stuff the apple filling into the ramekins, packing it in tightly. Don’t be afraid to mound it slightly; the apples will cook down significantly during baking. Cut the ½ tablespoon of unsalted butter into tiny pieces and distribute them equally over the top of the apple filling in each pie. This butter will melt into the filling, adding richness and helping to create a luscious sauce.
- Now, for the top crust! You can either cover each pie with another full circle of dough, or if you’re feeling adventurous, create an elegant lattice top (refer to Note 1 in the Recipe Notes for detailed lattice instructions). A lattice top not only looks impressive but also allows steam to escape, preventing a soggy crust.
- To finish, melt the ¼ tablespoon of unsalted butter. Using a pastry brush, gently brush the melted butter evenly over the top crusts of both pies. In a small bowl, stir together the ½ tablespoon of granulated sugar and the ½ teaspoon of ground cinnamon. Sprinkle this mixture generously over the buttered tops, creating a sweet, crispy crust that will brown beautifully.
Baking to Golden Perfection:
The final step is baking your mini pies until they are golden, bubbly, and fragrant.
- Place the ramekins onto a standard sheet pan. This is a crucial step as the filling often bubbles and oozes out during baking, and the sheet pan will catch any drips, saving your oven from a sticky mess. Bake the pies in your preheated 425°F (220°C) oven for 8 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly and tender. If you notice the crust browning too quickly, loosely tent the pies with aluminum foil.
- Once baked to perfection, carefully remove the pies from the oven. Allow them to cool for at least 15-20 minutes before serving. This cooling time allows the filling to set, preventing it from being too runny. Then, it’s time to enjoy your warm, homemade mini apple pies!
Quick Tip for Easy Cleanup
Always place your Mini Apple Pies on a sturdy baking tray or sheet pan before putting them in the oven. As the pies bake, the delicious apple filling often bubbles up and can overflow, creating a sticky, caramelized mess on the bottom of your oven. To make cleanup even easier, consider lining the sheet pan with aluminum foil. You’ll be grateful for this simple precaution when it’s time to clean up!
Storage Instructions
Once your mini apple pies have completely cooled to room temperature, cover the ramekins tightly with either aluminum foil or plastic wrap. Store them in the refrigerator for up to 3 days. To enjoy them warm again, simply place the uncovered ramekins on a sheet pan and bake at 350°F (175°C) for 10-15 minutes, or until they are heated through and the crust is slightly crisp.
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Print Recipe
Mini Apple Pies for Two
Equipment
- 2 ramekins (4-ounce recommended for individual portions)
- Sheet pan (15″ x 10″)
- Pastry cutter (or two knives)
- Rolling pin
- Pastry brush
Ingredients
- Cooking spray (for ramekins)
- 1 cup all-purpose flour
- 1/4 teaspoon salt (enhances flavor)
- 1/3 cup all-vegetable shortening (butter-flavored for extra richness, or regular)
- 3 tablespoons ice-cold water (essential for a flaky crust)
- 2 small apples (approximately 1¾ cups diced; Honeycrisp, Granny Smith, or Cortland recommended)
- 1 teaspoon lemon juice (to prevent browning and add tang)
- 1 teaspoon all-purpose flour (for thickening)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar (packed)
- 1/2 tablespoon unsalted butter (cut into small pieces)
- 1/4 tablespoon unsalted butter (melted)
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C). Lightly spray two 4-ounce ramekins with cooking spray and set them aside.
- In a small mixing bowl, combine the flour and salt. Add the cold shortening and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of shortening remaining. Slowly add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Shape the dough into a large ball, wrap it in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes.
- While the dough chills, prepare the filling. Peel, core, and chop the apples into small, uniform pieces. Toss them lightly with lemon juice in a bowl to prevent browning. In the same bowl, add the flour, ground cinnamon, nutmeg, granulated sugar, and light brown sugar. Stir everything together until the apples are evenly coated with the spiced sugar mixture.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about ⅛-inch thickness. Invert a ramekin and use it as a guide to cut out two circles of dough for the bottom crusts. Carefully place these dough circles into the bottom of your prepared ramekins. Take small pieces of the remaining dough and press them around the edges of the ramekins, creating a thin side crust. Ensure all dough is thin for proper cooking.
- Generously stuff the apple filling into the ramekins, packing it tightly. Distribute the ½ tablespoon of unsalted butter (cut into tiny pieces) evenly over the top of the apple filling in each pie.
- For the top crust, you can either cover each pie with another full circle of dough, or for a decorative touch, create a lattice top (please refer to “Note 1” in the Recipe Notes section for detailed lattice instructions).
- Prepare the topping: melt the ¼ tablespoon of unsalted butter. Using a pastry brush, gently brush the melted butter over the top crusts of the pies. In a small bowl, stir together the ½ tablespoon of granulated sugar and the ½ teaspoon of ground cinnamon, then sprinkle this mixture generously over the buttered tops.
- Place the ramekins on a sheet pan to catch any potential drips. Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pies with aluminum foil.
- Carefully remove the pies from the oven and let them cool for at least 15-20 minutes before serving. This allows the filling to set properly. Enjoy your delightful homemade mini apple pies!
Recipe Notes
After cutting the two pastry circles for your bottom crusts, roll out any remaining dough. Using a pastry wheel or knife, cut 1/2-inch wide strips from this dough. Moisten the rim of your bottom crust slightly with a bit of water – this will help the lattice strips adhere. Lay two strips across the pie in an “X” shape. Then, carefully weave the remaining strips over and under the existing ones, creating a classic checkerboard pattern. Once the lattice is complete, trim any excess dough from the edges and crimp the pie crust edges to seal them securely. Finally, brush the lattice crust with melted butter and sprinkle with your cinnamon-sugar mixture, just as you would with a solid top crust.
Nutrition Information
Nutrition information is automatically calculated and should be used as an approximation.