Less is more when it comes to this pint-sized take on an all-American stable. These mini apple pies are sure to put a smile on anyone’s face this fall season. Packed with apples and cinnamon, they’re the ideal autumn indulgence.
- 2 cups flour
- 2/3 cup butter, chilled
- 1 teaspoon salt
- 4 tablespoons water
- 5 medium apples, peeled and chopped into small pieces
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 6 tablespoons flour
- 2 tablespoons butter, chilled
Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: Using a food processor, blend the flour, salt and butter until it looks like tiny, round balls or crumbles. Then, add in the water and blend just until it looks like it’s sticking. Remove from the food processor, and continue to combine by hand until well blended.
Step 3: Roll out the crust on a lightly floured surface until it’s about 1/4-inch thick.
Step 4: Cut out a dozen 4-inch circles using a cup, jar or small bowl. You will need to roll out the remaining dough a second time after your first round of “cookie cutting”. Save the remaining dough to decorate the pie tops.
Step 5: Press each pie crust circle into the bottoms of an ungreased muffin tin, making sure to cover the sides to form little bowls.
Step 6: Mix together all the filling ingredients by hand, and spoon the filling into the pie crust bowls. Once all the filling is used, you can decorate the tops any way you’d like with the extra pie crust, or you can leave them as is.
Step 7: Bake the pies at 425 degrees Fahrenheit for 16 to 18 minutes, until the crust is light brown and the apple filling is bubbling. Allow them to cool before using a spoon to loosen the mini pies from the muffin tin for serving.
This dish is best served warm with a scoop of vanilla or cinnamon ice cream. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.