Prep 20 mins
Cook 18 mins
These little tasty treats are always a hit. They taste just like an apple pie, except they are mini sized and easy to eat. They are great to take to a party because there is not cutting and serving needed. People always rave about these. I think their pretty tasty too! My hubby loves to eat them warm with vanilla ice cream on the side. Maybe a little caramel sauce drizzled over top! Mmmmm...
- 473.18 ml flour
- 158.51 ml butter (chilled)
- 4.92 ml salt
- 59.16 ml water
- 5 medium apples (peeled and chopped up into small pieces)
- 177.44 ml sugar
- 9.85 ml cinnamon
- 88.74 ml flour
- 29.58 ml butter (chilled)
- Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
- In food processor blend flour, salt and butter until it looks like little peas.
- Add in water and blend just until it looks like it's sticking.
- Take out and combine it by hand until well blended.
- Roll out on lightly floured surface until about 1/4 inch thick.
- Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
- Note: you can use the rest of the crust for anything you may want to do on top of the pies.
- Press each circle in muffin tins until all the way up each side, to form little bowls.
- Mix by hand all filling ingredients and spoon into muffin bowls.
- Cut up butter into 12 little pieces and place one piece on each pie.
- You can decorate them anyway you like with extra crust, or just leave plain.
- Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
- When cool, just loosen with a spoon and they'll come right out!
I found your recipe while searching for mini-pies in a muffin tin, and we absolutely loved them! We only made 6 the first time, because we only had 3 apples, and yes, the three of us were fighting over them, and watching each other with hawk-eyes, making sure no one had more than their 2 :) Now, we're going to make mini pecan pies and more apple ones for Thanksgiving. Thanks so much for sharing this great recipe!
I love these! I usually do not make my own pie crust because I have trouble rolling it out -- but this recipe is wonderful! I did have to use more water than it called for (I live in a VERY dry climate) - but I added water 'till it came together in the food processor. The crust rolled out very easily. The finished pies were very tasty - and the crust was flaky and butter-y tasting. I plan on freezing some of these to save for unexpected guests. (Next I will try the crust recipe for a "real" pie!)
Wonderful recipe and fun idea. We made 6 apple pies, 3 strawberry and 3 blackberry. They were YUM. Pay no mind to the first post re: eggs, baking soda, et al. A pie crust is flour, butter - ice cold is best so I stick mine in the freezer, a bit of salt, maybe a bit of sugar and ice water. That's it. You can't really make a decent pie crust or biscuits for that matter with out really cold, unsalted butter.