The perfect treat-sized snack, this muffin tin mini apple pies recipe is perfect for baking at home with the kids this school holidays.
Prep Time: 1 hour 15 mins
Cook Time: 18 mins
Servings: 12 mini apple pies
FOR THE CRUST:
- 2 ½ cups all-purpose flour, plus more flour for rolling out the pie dough,
- 1 ½ tablespoons minced fresh rosemary (optional),
- 1 ½ tablespoons white sugar
- ¾ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 5 -6 tablespoons ice water
FOR THE FILLING:
- 4 medium apples, peeled and diced small (around 3 cups),
- ¼ cup white sugar,
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoon all-purpose flour
- 1 large egg, whisked with 1 tablespoon water
MAKE THE CRUST
- In the bowl of a food processor, combine the flour, rosemary (optional), sugar and salt. Pulse just until combined then add the cubed butter and pulse until the mixture resembles wet sand.
- With the food processor running, slowly stream in the ice water a few tablespoons at a time until the dough comes together into a cohesive ball.
- Arrange a piece of plastic wrap on your work surface then transfer the dough into the centre and wrap it up securely. Refrigerate the dough for 30 minutes.
- Lightly flour your work surface.
- Roll out the dough until it is 1/4-inch thick. Using a 4-inch cookie cutter (or a glass), cut out as many circles as you can. Re-roll the dough and cut out additional circles until you have a total of 12. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Keep any dough scraps for the top lattice or decorations.
MAKE THE FILLING:
- Preheat the oven to 425°F.
- In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon and flour.
- Divide the mixture among the muffin tins. Top or each pie with a woven lattice or cut-out shapes.
- Brush the tops of the pies with the egg wash.
- Bake the pies until they are golden brown, 16 to 18 minutes.
- Remove the pies from the oven and let them cool completely in the muffin tin.
- Using a sharp knife, run it around the edges of each pie to help release them then serve.
Credit: Just A Taste.