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I have a not so small addiction to apple picking. I would go all weekend every weekend of harvest season if allowed.

Now hear me out, Apples are SUPER healthy. It has more fiber than a bowl of oatmeal. Of which is Soluble Fiber which reduces bad cholesterol levels, thereby improving heart health. The pectin in the fiber is a prebiotic so it promotes healthy gut health. Natural sugars to better regulate insulin levels.

The trick is to find something to do with all the apples I pick. I eat about 2 apples a day during the season but its really not enough to use them up. Apple pie is a CLASSIC fall dessert and a great way to use up the apples. I find making mini pies less intimidating to eat and doesn’t have the mess of trying to make the perfect slice into the apple pie.

Print Recipe

Mini Apple Pies

Course: Dessert

Cuisine: American

Keyword: Apple Pie, Mini, Sharable

Author: Alissa Mirchuk

Ingredients

4 Apples
2 TBSP Lemon Juice
3 cups Water
1/2 cup brown sugar packed
1/2 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
2 premade roll out Pie crust

Instructions

Heavily grease the inside of a muffin pan. Set Aside.
Roll out premade pie crust so that its ⅛ inch. Cut circles using a glass about 6 inches in diameter. Put the circles into the greased muffin tin. Cut the rest of the pie crust into strips to decorate the top and set aside
Peel, Core, and Chop apples into small 1 cm cubes. Mix with Lemon juice.
In a saucepan, make the filling - Combine Water, Cinnamon, Nutmeg, Sugar, Cornstarch in a medium saucepan. Bring to a simmer, stirring occasionally. Once simmering, bring to a boil and cook for 1 minute or until just thickened.
Add the apples to the pan and stir to coat with the sauce. Lower the heat to medium and cook until apples have softened, about 10 minutes.
Add the butter to the pan and stir until it has melted.
Cool the apple filling for 10 minutes, then transfer it to the muffin pan to fill the mini apple pies.
Preheat the Oven to 400
Decorate the top of the pies with the crossed pie dough.
Bake for 25 mins or until crust is a golden brown