December 11, 2015

Mini apple pies

I love these little bite size pies, they work great for serving portions, kids love them as snacks in their lunch boxes, and are way lesser in calories!

What you need: Makes 12 mini pies or 1-8 inch pie
For the pie crust:
2 cups flour
1 tsp salt
1 tsp sugar
1 stick or 1/2 cup butter, cold, diced
6/8 Tbsp ice cold water
1 egg combined with 1 tsp of water to coat crust
Mini pie molds and mini cookie cutters

Combine the flour, salt and sugar together. Mix well. Cut the cold butter into 1/2 inch cubes. You may knead the dough by hand, or processor. I do it in a food processor.



Add flour into the processor with the dough blade on. Give it a quick pulse. Add in the cut up butter pieces, Give it quick pulses until it resemble a crumbly mixture.

Add water a little at a time until the dough is combined. Bring the dough together gently. Do not knead it too much. Flatten it out to a disc, wrap in a plastic wrap and chill for about 20-30 minutes.

For the filling:
3 apples, cored, peeled & sliced (Granny Smith or Macintosh apples)
1 and 1/3 cup sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp all purpose flour
1 tsp corn starch
1/8 tsp salt

In a small mixing bowl combine cinnamon, nutmeg, sugar, salt and flour and corn starch, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle this mixture over apples. Toss to coat.

Remove dough from the refrigerator and roll out on a lightly floured surface, use a cookie cutter about 1/2 inch larger than the mini pie diameter. Cut and cover the mini pans. Shape to fit, cutting off any excess.

Spoon a tablespoon of apple mixture into pie pan. Cut small shapes using mini cookie cutters in the shapes you desire. Layer them on top of the apple mixture to seal. Lightly brush egg wash onto top of dough.


Place onto a baking tray into preheated oven for approximately 15 to 20 minutes or until golden brown and bubbly. Allow pie to rest until cool before devouring! Refrigerate and warm before serving. Enjoy!