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5 from 10 votes

Mini Apple Pie Recipe

An easy Mini Apple Pie Recipe made with butter crust, that yields a flaky and buttery pie with sweet apple pie filling glazed with caramel.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 9 People
Calories: 405kcal
Author: Neha

Equipment

  • 3 Mini Pie Dishes

Ingredients

For Crust:

  • 2 ½ Cups All Purpose Flour
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 Cup Butter (Chilled and cut into cubes)
  • ½ Cup Ice Cold Water

For Apple Pie Filling:

  • 3 Apples (Peeled, cored and thinly sliced into 1 ½ inches slice)
  • ¼ Cup Sugar
  • 1 Tbsp Lemon Juice
  • ¾ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 2 Tbsp Flour
  • 1 Egg for egg wash beat it with 1 Tbsp of milk (or you can also milk wash the crust)
  • 1 Tbsp Coarse Sugar (for sprinkling, optional)
  • Cup Caramel (More for drizzling on top)

Instructions

To make the Crust:

  • Add flour, sugar and salt to a large mixing bowl and throw in cold butter cubes. Using a pastry cutter, forks or a food processor. Cut butter into flour till you get pea sized butter coated flour. Also I like to keep a few larger bits of chunks.
    Pea sized crumbs of butter in flour for pie dough
  • Add chilled water slowly, till a dough is formed. It will be sticky but not wet. Take dough out on a floured surface and using floured hands fold dough and form into a ball. Divide the dough into 6 balls and allow to chill for atleast 2 hours covered, or up to 5 days in refrigerator.
    Pie dough ready to be chilled for at least two hours.

To make Apple Pie Filling:

  • Add apple slices, sugar, lemon juice, spices and Mix them in lightly. Add flour and gently toss it in too. Set it aside.

Rolling out chilled pie dough:

  • Roll out 3 discs out on a floured surface, keeping the remaining 3 in the refrigerator. Carefully place them in pie dishes, tuck it in using your fingers making sure it is evenly spread. Trim off excess overhang of crust. Spread apple pie filling, you might feel these are a lot of apples, but trust me you need them all. Drizzle caramel evenly on all pies.
    Rolled pie dough with dots of cold butter in it.

Make the Lattice Crust:

  • Now take remaining discs out one by one and roll cut into strips using knife or pizza cutter about ½ inches thick. Then thread them over and under one another and pull back them as required while weaving. Trim the excess strips off and crimp the edges of the dough using your finger with a fork. Lightly brush with egg wash or milk wash and sprinkle with coarse sugar. Repeat with the other 2 discs too. While you are making the last lattice crust, preheat oven to 400°F (204°C).
  • Place mini pie dishes on a baking tray and bake for 20 minutes. Keeping the pie in oven reduce temperature to 375°F (190°C) and bake for around 30 minutes. You can test the doneness of pie by poking it with a toothpick. Apples should be tender and not mushy!

Notes

Making ahead and freezing instructions:
  • You can freeze pie dough wrapped tightly, for up to 3 months in refrigerator. Thaw dough before continuing with rolling it out.
  • Baked pie can be frozen for up to 2 months too. Thaw in the refrigerator and allow to come to room temperature before serving!

Nutrition

Serving: 1Slice | Calories: 405kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Sodium: 461mg | Sugar: 19g